Honey Chipotle Shrimp
Let’s face it, some nights the temptation is strong to just grab takeout for dinner. There are nights when it feels like the force pulls the car all by itself. The pull is especially strong on those nights when the thought of figuring out what to make for dinner and then actually making it seems like a herculean feat.
I get it!
Now if you knew that you could get home, ditch the shoe’s and the bra, and have a “better than takeout” dinner on your plate in less than 15 minutes, would the temptation be considerably lessened?
This “better than takeout” Honey Chipotle Shrimp will save your dinner! It is truly one of my continuous go-to meals, because I can make up bags and have them stacked and ready to go in my freezer. Whenever shrimp goes on sale at the market, you can bet I will be in line with as many bags as they will let me buy.
Let’s talk about how easy this meal throws together. The whole goodness of this dish is found in the sauce. So let’s start there.
The key ingredient for this sauce is the Chipotles in Adobo. Chipotles are a dried jalapeño. Adobo is a red sauce, that has a little bit of tang. When you put these two together, they made a deliciously spicy condiment that is perfect for pork, fish, chicken, or in this case shrimp. You can find this condiment in your grocery store’s Mexican section. To balance out the heat of the chipotles in adobo, we add in a kiss of honey, brown sugar, garlic, salt, and lime. YUM! (My mouth is watering as I type.). All the ingredients go into a food processor or blender and get pulsed together until smooth.
Pulling It All Together:
If I were making this as a kit for my freezer, I would place the shrimp in a freezer safe bag. Pour the marinade over the shrimp and store it in the freezer until I was ready to cook it. Then when I know I want a quick meal at the end of the day, I can pull it and let it thaw in the freezer, knowing dinner is only going to take me 10 minutes to cook!!! The shrimp can either cook on the grill or they can roast in the oven, either way will only take a few minutes. To round out this “takeout” style dinner, serve with broccoli and rice as traditional sides. (These shrimp also make great protein filling for taco’s. Top them with slaw and avocado.)
No matter what you serve with them, these shrimp will make a delicious week night meal, that won’t be an effort to get on the table.
- 1, 24 oz. bag Raw Shrimp (peeled and deveined)
- 1/2 of a 7 oz. Can Chipotle in Adobo
- Juice of 1 lime
- 1/4 Cup Brown Sugar
- 2 Tbsp. Honey
- 2 Tbsp. Olive Oil
- 2 Tbsp. Water
- 3 tsp. Chopped Garlic
- 1 tsp. Salt
- In a blender or food processor, pulse together chipotle in adobo, lime juice, brown sugar, honey, olive oil, water, garlic, and salt until smooth
- Transfer thawed shrimp into a Ziplock bag and pour the marinade over the top. Let the shrimp sit in the marinade for a few hours or overnight for best results.
- Place shrimp on a sheet tray and roast in a 425° oven for 8-10 minutes.