Grilled Lemon-Chipotle Shrimp Skewers with Spanish Rice Recipe
- by Omaha Steaks
- Last updated Oct 3, 2023
Ride the flavor wave South of the border with this can’t-miss grilled lemon-chipotle shrimp skewers with Spanish rice recipe. Your taste buds won’t know what hit them when you dig into succulent shrimp marinated in a mouthwateringly citrusy, spicy combination sure to satisfy any appetite, complemented perfectly by zesty, hearty Spanish rice.
Why We Love This Shrimp Recipe
The heart of this recipe rests within the shrimp skewers, so you need to prepare it with the very best shrimp to achieve a next-level experience. That’s why we’re cooking with Omaha Steaks Wild Argentinian Red Shrimp! If you think you know shrimp, just wait until you try these wild-caught, fresh, robust beauties! With their gorgeous red tint, succulently sweet taste, and buttery texture, you’ll think you’re eating lobster. Plus, they arrive peeled and deveined, making this lean, low-fat shrimp a convenient, heart-healthy meal!
Before You Start
- Safely thaw your sweet and robust Omaha Steaks Wild Argentinian Red Shrimp overnight in the refrigerator or in cold water when using our quick-thaw method.
Tools You Will Need Before You Start
- 1 1-Gallon Ziploc Bag
- 12 Large Bamboo Skewers
- 1 Medium Bowl
- 1 Heavy Skillet
- Blender or Food Processor
- 2 Large Saucepans, 1 With Lid
- Meat Thermometer
Omaha Steaks Products Featured in This Recipe
Grilled Lemon-Chipotle Shrimp Skewers with Spanish Rice
Ingredients
Lemon-Chipotle Marinade
- 1/4 cup fresh lemon juice
- 1 tablespoon garlic, chopped
- 1 tablespoon rosemary, chopped
- 1/4 cup olive oil
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper, ground
- 2 tablespoons canned chipotle in adobo sauce, puréed
Grilled Lemon-Chipotle Shrimp Skewers
- 16 oz. Omaha Steaks Wild Argentinian Shrimp thawed
- Lemon-chipotle marinade
Spanish Rice
- 4 plum tomatoes
- 1 tablespoon cilantro, chopped
- 1 cup chicken broth
- 1 teaspoon garlic, chopped
- 1 teaspoon canned chipotle in adobo sauce, puréed
- 1 teaspoon kosher salt
- 1/3 cup canola oil
- 1 cup long grain white rice
- 1/4 cup yellow onion, chopped
Instructions
Lemon-Chipotle Marinade
- Place all ingredients in a medium bowl and mix until well incorporated.
Grilled Lemon-Chipotle Shrimp Skewers
- In a one-gallon resealable plastic bag, add thawed shrimp and lemon-chipotle marinade.
- Roll up bag to push air out before sealing and shake until all shrimp are evenly coated in marinade.
- Refrigerate shrimp for 4 hours.
- Divide shrimp into 6 portions and thread shrimp tail ends onto 6 bamboo skewers.Insert a second skewer through the head of the shrimp so they are double skewered. Discard leftover marinade.
- Preheat grill to medium.
- Grill shrimp skewers for 3-4 minutes on each side.
Spanish Rice
- Place the tomatoes in a heavy skillet over high heat and char until their skins split.
- Transfer tomatoes to a blender or food processor and purée. Stir in cilantro.
- In a large saucepan, combine chicken broth, puréed tomatoes, garlic, chipotle purée, and salt. Bring to a slow boil.
- In a separate large saucepan, heat oil over high heat until hot. Add rice and onions and sauté until grains are bright white or slightly brown; approximately7-10 minutes.
- Add tomato mixture to saucepan with rice and onions and simmer for 15 minutes.
- Remove saucepan with rice from heat, cover, and let stand for 20-30 minutes, stirring twice.
- Fluff rice with a fork. Keep warm until ready to serve.
Assembly
- Plate Spanish rice first, then remove skewers from grill and plate atop the bed of rice.
More Shrimp Recipes and Tips
Seafood
Responsibly sourced and flash frozen day of catch to preserve the quality for the best seafood experience in every bite.
