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Honey Chipotle Grilled Shrimp in a white oval plate served with sliced avocado, cherry tomatoes and mango salsa

Easy Honey Chipotle Grilled Shrimp

This Easy Honey Chipotle Grilled Shrimp is smoky, spicy, slightly sweet and delicious! Super easy to make and perfect to kick off the grilling season. 
Course Main Course
Cuisine Mexican
Keyword chipotle, grilled, honey, Shrimp, spicy
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4 people
Calories 291kcal
Author Oriana Romero


  • 1 lb jumbo shrimp, peeled and deveined
  • I Can’t Believe It’s Not Butter!® Original Spray
  • Lime wedges to serve (optional)
  • Chopped cilantro to garnish (optional)

Honey Chipotle Sauce:

  • 1/4 cup honey
  • 1 – 2 individual chipotle peppers from a can of chipotles in adobo, finitely chopped
  • 3 tablespoon adobo sauce from a can of chipotles in adobo
  • 3 garlic cloves, minced
  • 2 tablespoons olive oil
  • 2 tablespoons fresh lime juice
  • 1/2 teaspoon kosher salt
  • ½ teaspoon ground cumin

Mango Salsa:

  • 1 cup mango, diced
  • 1 cup tomatoes, diced
  • 1 jalapeno, seeded and thinly diced
  • ½ cup red onion, thinly diced
  • 3 tablespoons fresh lime juice
  • ¼ teaspoon kosher salt
  • ¼ cup packed fresh cilantro leaves, chopped


  • Pat the shrimp dry with a paper towel.
  • In a small bowl, combine the honey chipotle sauce ingredients. Pour ¾ of the sauce over the shrimp and toss to coat. Cover and refrigerate for 30 minutes. Reserve ¼ of the chipotle sauce.
  • Preheat the grill to high heat (350-450° F)
  • Drain the shrimp, discarding the marinade. Thread the shrimp onto skewers.
  • Generously spray the shrimp with I Can't Believe It’s Not Butter!® Original Butter Spray on both sides. TIP: You can also grease the grill with I Can't Believe It’s Not Butter! ® Original Butter by spraying a paper towel and holding the paper towel with tongs and rubbing over the grill grate.
  • Grill the shrimp (uncovered) over high heat for 2 minutes per side, the cooking time will depend on the size and thickness of your shrimp. Flip each skewer halfway through cook time and continue cooking until they turn pink and opaque.
  • Remove from the grill and baste with reserved marinade mixture.
  • Serve immediately with Mango Salsa, drizzled with lime juice, garnished with chopped cilantro, if desired.

Mango Salsa:

  • In a medium bowl, combine all the mango salsa ingredients. Cover and refrigerate.


Grill: Begin by setting up the grill at least 15 minutes before you start grilling, and be sure to start with clean grill grate to prevent shrimp from sticking. Spice level: This recipe is fairly spicy. If you prefer milder, gentle heat, use 1 chipotle pepper instead of 2.
Store: Grilled shrimp is best enjoyed the day it is made but can be stored in an airtight container in the refrigerator for up to 2 days.
Reheat: to reheat leftover grilled shrimp place them in a microwave-safe plate and cover with a damp paper towel. Heat for 1 minute and check them, if you want them hotter, heat in 20-sec intervals.
Yes, just make sure to thaw first and pat dry with a paper towel before grilling.
Yes, you can! I have made these Easy Honey Chipotle Grilled Shrimp on a stovetop or electric griddle, following the same steps.
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Please note that nutritional information is a rough estimate and it can vary depending on the products used.


Calories: 291kcal | Carbohydrates: 30g | Protein: 24g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 285mg | Sodium: 1369mg | Potassium: 310mg | Fiber: 1g | Sugar: 25g | Vitamin A: 980IU | Vitamin C: 36.7mg | Calcium: 181mg | Iron: 2.9mg