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Smoky Chipotle BBQ Prawns recipe

Smoky Chipotle BBQ Prawns recipe

  • Recipes
  • Dish type
  • Side dish
  • Sauce
  • Marinades
  • Marinades for prawns

A simple prawn dish that's packed full of flavour. Serve with a side salad or with freshly cooked rice.

67 people made this

IngredientsServes: 6

  • 3 cloves garlic, finely chopped
  • 2 chipotle chillies in adobo sauce, chopped
  • 1 lemon, juiced
  • 1 tablespoon olive oil
  • 1 tablespoon paprika
  • 1 teaspoon chopped fresh coriander
  • 1 teaspoon sea salt
  • 1/2 teaspoon cracked black pepper
  • 1/2 teaspoon crushed chillies
  • 1/4 teaspoon cayenne pepper
  • 900g raw medium prawns, peeled and deveined
  • 1 packet wooden skewers

MethodPrep:15min ›Cook:5min ›Extra time:30min marinating › Ready in:50min

  1. Mix together the garlic, chipotle chillies, lemon juice, olive oil, paprika, coriander, sea salt, black pepper, crushed chillies and cayenne pepper in a bowl. Stir in the prawns and mix well to thoroughly coat. Marinate for 30 minutes in refrigerator.
  2. Preheat an outdoor barbecue for medium-high heat and lightly oil the cooking grate.
  3. Remove the prawns from the marinade and discard excess marinade. Thread about 5 prawns per skewer and grill on the preheated barbecue until the prawns turn pink and opaque in the centre, about 2 minutes per side.


Tinned chipotle chillies in adobo sauce can be found in Hispanic speciality shops or online.

Alternative cooking methods

You can also cook these prawn skewers under the grill.

BBQ tips

Check out our BBQ how-to guides and videos for easy tips on how to BBQ to perfection!

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Reviews & ratingsAverage global rating:(78)

Reviews in English (64)

by lateacher

I made this recipe for the first time for a 4th of July last year. It was a winner and I made several batches becuse it became a regular request for the rest of the cookouts during tht e summer of 2010. I was looking for this again so I can use it today because of the beautiful weather here in Florida. Wonderful flavor and great reason to get together with friends and family.I use the recipe basically as is except for the marinating time. I always get shrimp when it is on sale. I purchase at least 10 lbs in two pound portions. When I get home I make the marinade x5 and place each portion of marinade in gallon zip lock freezer bags. I place the shrimp in the marinade and freeze making sure they are laying flat so they freeze into a flat sheet of goodness. When I know I will be needing one of these, I place it in the refrigerator to thaw. During the thawing process they merinade and I cut down on my prep time because I already did this ahead of time. Happy cooking and thanks for this delicious recipe.-20 Feb 2011

by easterngambler

Amazing recipe. I didn't have a grill nearby so I baked them at 425 for about 10 minutes. I also cooked some spanish rice along with and then served as burritos.-15 Mar 2011

by lmcirig

Made 6lbs as an appetizer a large party, served COLD. It was excellent & so much easier for a crowd because it was made the day before. Served with Amy's Cilantro dip. Everyone loved this, I even got calls the next day about it. EDIT: Per another reviewers advice I froze a portion of this to use another day. It did not taste the same. MUCH better fresh.-27 May 2011

Recipe Summary

  • 3 cloves garlic, minced
  • 2 chipotle peppers in adobo sauce, chopped
  • 1 lemon, juiced
  • 1 tablespoon olive oil
  • 1 tablespoon paprika
  • 1 teaspoon chopped fresh cilantro (Optional)
  • 1 teaspoon kosher salt
  • ½ teaspoon cracked black pepper
  • ½ teaspoon crushed red pepper flakes
  • ¼ teaspoon cayenne pepper
  • 2 pounds uncooked medium shrimp, peeled and deveined
  • wooden or metal skewers

Mix together the garlic, chipotle peppers, lemon juice, olive oil, paprika, cilantro, kosher salt, black pepper, red pepper flakes, and cayenne pepper in a bowl. Stir in the shrimp, and mix well to thoroughly coat. Marinate for 30 minutes in refrigerator.

Preheat an outdoor grill for medium-high heat, and lightly oil the grate.

Remove the shrimp from the marinade, and discard excess marinade. Thread about 5 shrimp per skewer, and grill on the preheated grill until the shrimp turn pink and opaque in the center, about 2 minutes per side.

  • 3 cloves fresh garlic, minced
  • 1 to 2 chipotle peppers in adobo sauce
  • 1 teaspoons reserved adobo sauce
  • juice of one lemon
  • 2 tablespoon olive oil
  • 1 tablespoon paprika
  • 1 tablepoon fresh cilantro, or more to taste
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 1/2 pounds fresh medium shrimp, peeled and deveined
  • 4 pineapple slices (optional)
  • cooked white rice, for serving
  1. In a food processor combine the garlic, chipotle peppers, lemon juice, olive oil, paprika, cilantro, kosher salt, black pepper. In a large bowl or plastic bag place the cleaned shrimp. Pour the marinade over the shrimp, and mix well to thoroughly coat. Marinate for 20 minutes.
  2. Preheat an outdoor grill for medium-high heat.
  3. Thread about 6 shrimp per skewer, discarding the remaining marinade, and grill on the preheated medium-high grill until the shrimp turn pink and opaque in the center, about 2-3 minutes per side.
  4. Serve on top of grilled fresh pineapple and your favorite rice!

50 Easy Grilling Recipes

The summer is all about taking it easy. When it comes to mealtime that means moving our cooking outdoors and firing up the grill. All it takes is few simple recipes (and a sunny day!) for laid-back barbecues and breezy al fresco family meals to come together with ease.

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And easy coriander-spiced rub turns into a beautiful and delicious crust after you give the pork chops a quick sear on the grill.

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How to Make the Best Chipotle BBQ Sauce:

  1. In a medium saucepan, over medium heat, add olive oil. Once warmed, add onions and garlic. Season with salt and pepper. Saute for about 5 minutes.2. Add the remaining ingredients, simmer for about 30 minutes. The mixture will thicken and the tomato base will darken.3. This easy BBQ sauce has simmered for about 30 minutes and all the flavors have blended for a tasty sauce.

4. I often give this homemade BBQ sauce as a hostess gift with the directions attached! The chipotle BBQ sauce is perfect for brisket, ribs, chicken, and turkey. I love this sauce on cauliflower steaks too! Just delish!

When you make this yummy easy chipotle BBQ sauce, take a pic and tag me on Instagram @everyday_eileen or #everydayeileen

I love any comments or questions below!


Are you loving this tasty easy barbecue sauce, giving it a 5-star rating and any comments are super helpful for me and very much appreciated!

Smoky Shrimp Pasta Salad with Chipotle-Honey Vinaigrette

This Smoky Shrimp Pasta Salad with Chipotle Dressing is about to make a lot of people reaaaal popular this summer.

Growing up, it wasn’t unusual for my family to get invited to barbecues all across the state, from people we’d met maybe a handful of times. Word traveled fast, and my mom’s potato and macaroni salads were no joke. She became pretty famous for them.

But I was a child who freaked out at the sight of anything that even resembled mayonnaise, so yeah, I didn’t eat them. I stayed faaar away from the table of side dishes and strictly stuck to a diet of bunless hot dogs at every barbecue. You know, because I didn’t like bread either … I was a weird kid.

The point is that summer salads can make a gal reach barbecue VIP status, and I’m going to give you a recipe that will skyrocket you to the top tier of summer stardom.

Plus, this recipe is mayo-free, so it’s past-me approved! That’s good news for when time travel is invented.

Rather than throwing together the typical Italian dressing soaked, pepperoni scattered pasta salad, I wanted to bring some dynamic flavors to this recipe that would hold up to the smoky, sweet, acidic, and and slightly spicy feel of the best barbecue dishes. To start, that meant ditching the salami, which I swapped out for shrimp. The shrimp gave a tender, snappy texture to the mix, and I hit it with the blackening spice mixture that I use in one of my most popular recipes ever, Blackened Fish Tacos with Avocado-Cilantro Sauce.

That spice mix, wooo baby. Seafood almost feels wrong to me now without that punch of smoked paprika.

The smoky shrimp by itself is awesome, but I decided to throw back in some of the cured pork flavor with a little bacon. Okay, a lot of bacon. Go ahead and pretend you’re angry about it.

Oh, and because that all wasn’t enough smokiness and spiciness on its own, I decided that bottled dressing was a no-go and I made a vinaigrette out of canned chipotles in adobo, honey, and apple cider vinegar. I use chipotles in adobo in my cooking a lot (and I do mean a lot) because they incorporate so many flavors and are so versatile. In case you’ve never picked up a can, they’re smoked and dried jalapeños that are then rehydrated and canned in a tangy, garlicky, BBQ-like sauce. Chipotles in adobo are spicy but not overwhelmingly so, and all of those flavors seeping together for so long makes a very complex base for marinades, sauces, or in this case, seriously awesome salad dressing.

To balance the spiciness and smokiness of the meats and dressing, I decided to add in some creamy and sweet ingredients like sauteed sweet mini bell pepper rings and avocado ribbons. As a bonus, the ribbons and rings find themselves circled around the shrimp and pasta so you’re really getting a lot in one forkful, which is exactly how I like my pasta salads.

And while some silly people think that you shouldn’t put cheese and shrimp together, I’m showing them just how wrong they are with not one, but two types of cheese: Monterrey Jack and mozzarella pearls. I pour my hot pasta right over them so that some of the cheese melts onto the pasta and it is just glorious. Take that, naysayers! Take a big ol’ bite of that.

I briefly mentioned avocado ribbons before but they need a bit more attention because they are my new favorite thing.

Never heard of them? All you do is take a vegetable peeler to an avocado and you’ve got great strips of avocado to roll up into ribbons of creamy dreaminess. They look beautiful (especially with the swirly pasta and spirally shrimp in this recipe) but the real bonus is that the avocado flavor and texture is present without being in huge, awkward chunks or mashed up like guacamole. I think after you try this Smoky Shrimp Pasta Salad with Chipotle-Honey Vinaigrette, you’re going to want to put avocado ribbons EVERYWHERE.

Now I really want time travel to be invented so I can go back a couple of decades and live my whole life with avocado ribbons in it. With this whole pasta salad in it, really. Try it and you’ll be right there with me.

Go on, make this Smoky Shrimp Pasta Salad with Chipotle-Honey Vinaigrette, take a photo and tag #hostthetoast on Instagram or Twitter, and rake in those BBQ invitations!

  • 1 1/2 pounds jumbo shrimp (about 18 shrimp), peeled and deveined
  • 3 tablespoons chopped fresh cilantro or parsley
  • 2 cloves garlic or 2 scallions, minced
  • 1 to 2 teaspoons minced canned chipotle chile, plus 1 to 2 teaspoons juices
  • Coarse salt (kosher or sea) and cracked black pepper
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons fresh lime juice

For the cocktail sauce:

  • 1 cup ketchup
  • 6 tablespoons fresh orange juice
  • 2 tablespoons fresh lime juice
  • 1 tablespoon Worcestershire sauce
  • 1 to 2 chipotle chiles, minced, plus 1 to 2 teaspoons can juices
  • Coarse salt and freshly ground black pepper

Heat It Up: 31 Chipotle Recipes

Yes &mdash it's a steak night! Don't wait for a special occasion. A little chipotle chile powder adds a kick of spice to juicy skirt steak.

Individual meatloaves not only take the guesswork out of portion size, they cook quicker than a large loaf. Look for ground chipotle in the spice section of the market &mdash it gives the glaze a hit of smoke and spice. Serve with roasted broccoli and brown rice tossed with cilantro.

This stellar sauce is smoky from the adobo and tangy from the cider vinegar.

For her Manhattan restaurant, F&W Best New Chef 2007 April Bloomfield worked with chef Roberto Santibañez to develop a menu of admittedly inauthentic, but very delicious and creative Mexican-inspired dishes like this amazing skirt steak taco.

Pork is a slightly sweet meat, so it's perfect for pairing with this sweet-and-smoky glaze.

Flavorful pork tenderloin recipe with a sweet-and-spicy glaze. Complete the meal with sweet potatoes and green beans.

Prepare the meat in the morning and come home to tasty and spicy tacos, with this easy make-ahead meal.

This spice-laden vegetarian chili is topped with a smooth, cooling avocado cream to balance the hot peppers and smoky chipotle.

Pasta heads in a delightfully different direction with this Southwestern spin, featuring a smoky adobo chipotle chile cream sauce that&rsquos studded with corn and fresh chopped cilantro.

An easy marinade keeps this steak nice and juicy.

Add some heat to your mashed potatoes with this chipotle and garlic recipe by Chef Aaron Sanchez.

Spicy, cheesy, and tasty this dish has it all.

A spicy and hearty filling for taco nights that can be prepared and on the table in less than 30 minutes.

Quick to prep and quick to cook, these shrimp can be readied and put in the fridge to marinate, then popped on the grill just before serving, making them an ultra-convenient party starter.

These southwestern-inspired sandwiches are perfect for a casual dinner or to wrap up and take on the go.

Bacon does make everything better &mdash here, it adds huge flavor to lean chicken breast tenders served over a spicy corn salsa.

Top Chef Masters winner Floyd Cardoz reveals his secrets to slow-roasting salmon. Here, he flavors the fish with spicy ginger, sweet maple syrup, tangy tamarind, and smoky chipotles. Cooking salmon at a low temperature (300 degrees F) prevents it from drying out and mellows the flavor.

Here, pork tenderloin is marinated in a Southwestern chipotle blend, seared in a grill pan, and served with a fiber-rich bean and tomato salsa.

Pump up a flatiron steak sandwich with chipotle-spiced mayonnaise. Serve with a fresh gingery cucumber salad.

These tacos are a great way to eat heart-healthy salmon. Deborah Schneider, a huge advocate of cooking with sustainable fish, prefers wild Alaskan salmon.

In central Mexico, this salad is a standard &mdash served as an appetizer, main dish, or taco filling. Serve it with lime wedges, warm tortillas, or tortilla chips.

Give classically sweet-salty popcorn balls a smart update with chipotle-spiked caramel for a spicy kick.

Chef Tim Love gives his Southern-style oyster stuffing a smoky, spicy kick with chipotle peppers in adobo sauce.

The creamy mildness of ripe avocado wedges is the perfect complement to the spices in these burgers.

Soaked in a sweet and spicy chipotle brine, these jicama sticks make a great no-cook snack or appetizer. Jicama is a vegetable with a crunchy texture and naturally sweet flavor. It is available year-round, and 1 cup diced has only 45 calories. Because of its versatility, jicama lends itself to a variety of dishes &mdash salads, vegetable platters, salsas, and even desserts.

Here we serve roasted pears with arugula and mixed greens and an agave-sweetened pomegranate dressing. The chipotle in the dressing gives a hint of smokiness and just a touch of heat that is wonderful with sweet pear. Apples may be used in place of the pears.

A tenderloin is the ideal dinner for two: easy, fast and simple. This marinated tenderloin would be great as is with some grilled asparagus and corn on the cob.

This is a spicy but not fiery-hot dish. It is made with chipotle peppers (smoked jalapenos), which add not only heat but also a subtle smoky taste. Enjoy this variation of barbecued chicken with coleslaw and cornbread.

About Adobo Sauce

The smoky, spicy flavor in this recipe comes from adobo sauce. Not sure what that is? Let’s learn!

Adobo sauce typically consists of tomato, dried chiles, sweetener, salt, onion, vinegar, garlic, and dried herbs/spices.

It originated in Spain where it was used as both a marinade and preservative. It’s believed that the sauce was then introduced in Mexico by Spanish explorers and enthusiastically adopted into Mexican cuisine. (source)

You’ll find canned “chipotle chiles en adobo” at most grocery stores (check the international or Mexican foods aisle). The sauce portion is what we recommend using in this recipe. Or find an authentic homemade recipe here.

What To Serve With Chipotle Coleslaw

You can take this coleslaw in so many directions. It can be served as a side dish or salad at a potluck or picnic.

I absolutely love to serve it on all types of tacos. The smokiness of the adobo sauce is perfect with any type of Southwest, Tex Mex, or Mexican dish.

You can serve it on top of a beef burger like these Grilled Southwest Burgers or Juicy Lucy Burgers. I also love it on a grilled turkey burger, chicken burger, or veggie burger.

It's great on top of or served with a sandwich like a Turkey Rachel, grilled cheese, panini, or wrap.