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Grilled Lemon Chipotle Shrimp Skewers with Spanish Rice on plate
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Grilled Lemon-Chipotle Shrimp Skewers with Spanish Rice

Succulent shrimp marinated in a mouthwateringly citrusy, spicy combination sure to satisfy any appetite, complemented perfectly by zesty, hearty Spanish rice.
Prep Time40 mins
Cook Time45 mins
Marinade Time40 mins
Total Time2 hrs 5 mins
Course: Main Course
Cuisine: American
Keyword: Grilled Shrimp Skewers
Servings: 6 servings

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

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.