Curry-Chipotle Shrimp

This shrimp is deee-lish! These spices are the perfect combination for grilled shrimp. You can use this recipe for shrimp tacos, shrimp nachos, or in my “simple spring salad”. This recipe is a big hit with family and friends.


20-22 count medium size peeled and deveined shrimp with tails, approx. 1 lb.

1 tsp. curry powder

½ tsp. garlic powder

½ tsp. chipotle powder

¼ tsp. sea salt

1 ½ tsp. white wine vinegar

2 tbs. olive oil


Soak bamboo skewers in water, prior to grilling.

Rinse and pat shrimp dry. In a large bowl add shrimp, olive oil, seasoning and toss until shrimp is evenly coated. Skewer shrimp.

Indoor grilling: Preheat grill pan on medium-high heat. Cook shrimp 3 minutes per side.

Outdoor grilling: Preheat grill to 450 degrees. Cook shrimp 3 minutes per side.

Makes: 20-22 shrimp

Adriana’s tip: Once shrimp is cooked, stack skewers and loosely wrap in foil to help keep shrimp warm and juicy.

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