These chipotle honey grilled shrimp skewers are coated in a smoky, spicy hot honey marinade, then grilled until lightly charred. Serve them with fresh garlic lime butter for dipping instead of brushing it on the grill.
Chipotle Honey Grilled Shrimp Skewers with Fresh Garlic Lime Butter
Shrimp have never needed much to be good, but I do think they benefit from a little contrast. My chipotle honey grilled shrimp skewers have smoke, spice, and a little sweetness, while the side of garlic lime butter helps cools down the spice and gives you somewhere to dunk every bite.
If I’m wandering around the grocery store and still have no idea what I’m making for dinner, there’s a pretty good chance I’ll end up at the seafood counter buying a couple pounds of shrimp. This happens a lot, by the way.
Shrimp is one of those versatile ingredients I know I can turn into a meal without really thinking about it. It’s also my favorite answer to last-minute entertaining dilemmas, because it’s easy to turn it into something that looks like I had a plan all along.
Most of the time I serve the shrimp over rice with whatever vegetable I have around, but threaded onto skewers, it becomes one of my favorite things to put on the grill.
This particular grilled shrimp recipe has really come down to a bunch of small decisions I’ve made over the years. Every time I’d make it, I’d change something minor I thought could be better. None of the changes have been significant, but eventually they added up.
Eventually I quit brushing the butter over the shrimp and started serving it on the side instead. That was probably my best decision. I also switched to hot honey because I like the extra heat. The shrimp started tasting the way I wanted them to.
These are smoky, have some spice (which you can adjust), and have a touch of sweetness. The garlic lime butter seals the deal with every dunk. They’re just as good when it’s only me standing out by the grill as they are when there are enough people around that I probably should have made a second batch.
What Makes This Recipe Different
- I marinate the shrimp in a mixture of hot honey, chipotle, lime, and spices before they ever get to the grill. The flavor is better when the shrimp have time to marinate instead of brushing everything on at the end.
- Butter brushed over the shrimp while they cook is fine, but I stopped doing it. Instead, I serve a fresh garlic lime butter on the side for dipping. Everyone gets to decide how much they want with each bite.
- I have my own little love affair with hot honey and use it instead of regular because it adds another layer of heat without needing extra ingredients. The sweetness is there, but it doesn’t overpower the chipotle.
- The shrimp only need a few minutes on the grill, which gives them enough char while keeping them juicy. I leave the tails on too because it makes them easier to thread onto skewers, turn on the grill, and grab onto when you’re eating them. A fork and knife is purely optional at this point.
- If you’re cooking on a pellet grill or charcoal grill, you’ll get smokier flavor. Even though shrimp cook fast, they still pick up enough smoke to make a difference.
Ingredients
- Jumbo Shrimp – I like using jumbo shrimp because they’re big enough to stay juicy on the grill and sturdy enough to not fall aprt on skewers while they pick up char.
- Hot Honey – Adds sweetness along with heat that goes really well with the smoky chipotle.
- Avocado Oil – Coats the shrimp so the spices stick evenly during marinating.
- Chipotle Powder – This is where most of the smoky flavor and heat come from. If you like spicy food, leave it as written. If you don’t, it’s easy to back it down a little.
- Smoked Paprika – Reinforces the smoky flavor without making the shrimp any hotter.
- Ground Cumin – Adds a warm, earthy flavor.
- Fine Sea Salt – Seasons the shrimp and brings all of the flavors together.
- Fresh Lime Juice – Brightens the marinade and keeps the sweetness from the honey in balance. You’ll use fresh lime juice again in the butter because it ties everything together.
- Salted Butter – I serve the garlic lime butter on the side instead of brushing it over the shrimp so it stays fresh tasting, and everyone can dip as much or as little as they like.
- Fresh Garlic – Grating the garlic into a paste gives the butter a stronger, smoother garlic flavor than minced garlic.
- Lime Zest – The zest adds flavor that lime juice alone can’t give you.
- Fresh Cilantro – Stirred into the butter right at the end for a fresh finish. If cilantro isn’t your thing. fresh parsley works too.
How to Make Chipotle Honey Grilled Shrimp Skewers
Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.
- Step One (marinate the shrimp)
Pat the shrimp dry after peeling, deveining, and rinsing them. Whisk together the hot honey, avocado oil, chipotle powder, smoked paprika, cumin, sea salt, and lime juice in a large bowl, then toss the shrimp until every piece is coated. Cover and refrigerate for 20 minutes while you get everything else ready. I don’t marinate them much longer than that because the lime juice will start changing the texture of the shrimp. - Step Two (make the garlic lime butter)
While the shrimp marinates, whisk together the melted butter, grated garlic, lime juice, lime zest, and chopped cilantro in a small bowl. Set it aside until you’re ready to serve. I like keeping the butter on the side instead of brushing it over the shrimp because the garlic and lime stay fresh, and everyone can dip as much or as little as they like. - Step Three (thread the shrimp onto the skewers)
If you’re using bamboo skewers, soak them in water for at least 20 minutes first to help keep them from burning. Thread about five shrimp onto each skewer, keeping them facing the same direction so they’re easier to flip on the grill. - Step Four (grill the shrimp)
Preheat the grill to medium-high heat, about 350°F (175°C), and lightly oil the grates. Place the shrimp skewers directly over the heat and grill for 2 to 3 minutes per side, until they’re opaque with a little char around the edges. Shrimp cook fast, so don’t wander off. As soon as they’re done, pull them off the grill so they stay juicy. - Step Five (serve the shrimp skewers)
Arrange the shrimp skewers on a platter and serve them right away with the garlic lime butter for dipping. The smoky chipotle marinade and the fresh garlic lime butter really do belong together, so don’t skip the dipping.
Recipe Tips
- Pat the shrimp dry before adding the marinade. A dry surface helps the marinade coat the shrimp instead of sliding off.
- Lightly oil the grill grates before adding the skewers to help prevent sticking.
- The shrimp are going to cook fast. As soon as they’re opaque with a char around the edges, they’re ready to come off. If they curl into a tight little “O,” they’ve cooked longer than they needed to.
Storage & Leftovers
- Store leftover shrimp in an airtight container in the refrigerator for up to 2 days.
- I love these cold just as much as they are warm. They’re great in tacos, on salads, added to rice bowls, or wrapped up in a tortilla for lunch the next day.
- If you’d rather reheat them, warm the shrimp gently in a skillet over low heat until heated through. Shrimp don’t need much time, and overcooking them will make them tough.
- Leftover garlic lime butter is too good to throw away. Spoon it over grilled fish, lobster, veggies, rice, or just save it for the next time you’re grilling.
FAQs
- Can I use frozen shrimp?
Yes. Thaw them completely and pat them dry before adding the marinade. - Can I make these ahead of time?
Yes. Marinate the shrimp and make the garlic lime butter a few hours ahead of time, then keep both refrigerated until you’re ready to grill. I wouldn’t combine the shrimp with the marinade much more than 20 minutes before cooking because the lime juice will start changing the texture. - Do I have to leave the tails on?
No. I leave them on because they’re easier to thread onto skewers, turn on the grill, and pick up while you’re eating, but you can remove them if you want. - Can I use metal skewers instead of bamboo?
Yes. Metal skewers work great and don’t need to be soaked before grilling. - Can I make the garlic lime butter ahead of time?
Yes. Make it up to a day ahead and refrigerate it. Warm it gently before serving so it becomes smooth enough for dipping again.
From My Kitchen Notes
Small observations from the margins.
- I’ve realized some things don’t need more time. They only need the right amount.
- The best grilled food rarely spends much time on the grill.
- There are flavors that compete with each other, and ones that take turns.
- The best combos leave room for each ingredient to be noticed.
- Some things look effortless because no one saw how many small adjustments came first.
- There comes a point where changing one more thing doesn’t make it better. It only makes it different.
- Sometimes my own adjusting becomes a way of postponing the inevitable.
- I used to spend so much time becoming ready that I would miss the moment I was ready enough. Not anymore.
- Some recipes have taught me patience, and others remind me hesitation has its own consequences.
- Not everything is meant to stay in the marinade forever.
- There is a difference between protecting certain things and never giving them the chance to catch fire.
- Taste changes things once its been through the fire.
- Sometimes the answer is the one that comes together the fastest.
- Not everything worth sharing takes all day to make.
- The dinners I make the most are almost never the ones that take the longest. That’s probably universal.
- There’s a point where preparation isn’t the thing holding you back anymore. It’s your patterns.
- You can prepare something forever without ever serving it.
- There are meals that only exist because I finally decided it was time.
- A lot of things don’t need another chance. They need a different approach.
- Staying exactly where you are guarantees nothing changes.
- I’ve found the hardest part isn’t always making the decision. It’s trusting the decision after I’ve made it.
- A lot of stuff doesn’t need to be perfect. It only needs a chance to become real.
- Not every recipe falls apart because it wasn’t right. Sometimes it goes sideways because it never had the chance to become what it could have been.
More Food That Belongs on a Skewer
- Baked BBQ Chicken Skewers with Pineapple and Peppers – Smoky chicken with sweet pineapple.
- Grilled Honey Soy Lime Salmon Skewers – Sweet, savory, and lightly charred.
- Marinated Tri-Tip Kabobs with Garlic Yogurt Sauce – Tender beef with cool garlic sauce.
- Banana Split Kabobs – Angel food cake with sweet toppings.
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Chipotle Honey Grilled Shrimp Skewers
These chipotle honey grilled shrimp skewers are coated in a smoky, spicy hot honey marinade, then grilled until lightly charred and served with fresh garlic lime butter for dipping. Ready in about 30 minutes, they're an easy grilled shrimp recipe for weeknight dinners, summer cookouts, or serving as an appetizer.
Servings: 10 skewers
Calories: 201kcal
Equipment
- grill A gas, charcoal or pellet gril will work well for cooking the shrimp.
- mixing bowls (large and small) For whisking together the marinade and coating the shrimp.
- whisk Helps combine both the marinade and the butter sauce.
- 10 skewers bamboo skewers should be soaked before grilling
Ingredients
Shrimp:
- 2 lbs (907 g) raw jumbo shrimp peeled and deveined
Chipotle Honey Marinade:
- 2 tbsps (42 g) hot honey
- 1 tbsp (15 ml) avocado oil or other high smoke point oil
- 2½ tsps (6 g) chipotle chile powder
- ½ tsp (1 g) smoked paprika
- ½ tsp (1 g) ground cumin
- ½ tsp (3 g) sea salt
- 1 tbsp (15 ml) fresh lime juice
Instructions
- Pat the shrimp dry with paper towels after peeling, deveining, and rinsing them. Leaving the tails on makes the shrimp easier to thread onto the skewers and easier to pick up when serving.2 lbs (907 g) raw jumbo shrimp
- Whisk together the hot honey, avocado oil, chipotle chile powder, smoked paprika, cumin, sea salt, and lime juice in a large bowl until combined.2 tbsps (42 g) hot honey, 1 tbsp (15 ml) avocado oil, 2½ tsps (6 g) chipotle chile powder, ½ tsp (1 g) smoked paprika, ½ tsp (1 g) ground cumin, ½ tsp (3 g) sea salt, 1 tbsp (15 ml) fresh lime juice
- Add the shrimp and toss until they're evenly coated with the marinade. Cover and refrigerate for 20 minutes. Avoid marinating much longer, as the lime juice can begin to change the texture of the shrimp.
- While the shrimp marinates, whisk together the melted butter, grated garlic, lime juice, lime zest, and cilantro in a small bowl. Set aside until ready to serve.8 tbsps (113 g) butter, 4 cloves garlic, 1 tbsp (15 ml) fresh lime juice, zest of one lime, 1 tbsp (4 g) finely chopped fresh cilantro
- If using bamboo skewers, soak them in water for at least 20 minutes to help prevent burning. Thread about 5 shrimp onto each skewer, keeping them facing the same direction so they're easier to turn on the grill.
- Preheat the grill to medium-high heat, about 350°F (175°C). Lightly oil the grill grates or coat them with nonstick cooking spray.
- Place the shrimp skewers directly on the grill and cook for 2 to 3 minutes per side, or until the shrimp are opaque and lightly charred. Remove them from the grill as soon as they're cooked through to keep them juicy.
- Transfer the shrimp skewers to a serving platter and serve immediately with the garlic lime butter for dipping.
Notes
- These shrimp have a medium level of heat. If you prefer less spice, reduce the chipotle powder to ½ to 1 teaspoon (1 to 2.5 g).
- Do not marinate the shrimp much longer than 20 minutes. The lime juice can begin to change the texture of the shrimp.
- Shrimp cook very quickly and can become rubbery if overcooked.
- A pellet smoker or charcoal grill adds a subtle smoky flavor that pairs especially well with the chipotle marinade.
- Store leftover shrimp in an airtight container in the refrigerator for up to 2 days.
- Reheat gently in a skillet over low heat or enjoy the shrimp cold in tacos, salads, or grain bowls.
- Leftover garlic lime butter is also delicious with grilled fish, lobster, or roasted vegetables.
Nutrition
Nutrition Facts
Chipotle Honey Grilled Shrimp Skewers
Amount Per Serving (115 g)
Calories 201
Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 6g38%
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 196mg65%
Sodium 291mg13%
Potassium 261mg7%
Carbohydrates 5g2%
Fiber 0.3g1%
Sugar 4g4%
Protein 22g44%
Vitamin A 364IU7%
Vitamin C 2mg2%
Calcium 73mg7%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Have you made these Chipotle Honey Grilled Shrimp Skewers? I’d love to hear how they turned out – leave a comment below and let me know.
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