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Sweet and Spicy Chipotle Shrimp

Assemble Ingredients:

  1. 1-1.5 pounds of large shrimp peeled (leave on tail only) and deveined

  2. 1 cup of pineapple chunks

  3. Two red bell pepper cut into about 2-inch square pieces

  4. 1 large sweet onion cut into 2 inch long pieces

  5. 1 cup uncooked jasmine rice

  6. 1 tablespoon butter

 plus Marinade

Ingredients for marinade


  • 4 tablespoons grape jelly

  • 4 tablespoons avocado oil

  • 1- 2 teaspoons chipotle powder depending upon heat preference (mild to medium)

  • 1 clove finely chopped garlic

  • Pinch of salt

  • 2 teaspoons apple cider vinegar


Cooking Instructions:


  1. Combine glaze ingredients into mixing bowl then pour into a food processor or blender and mix on high for about 30-60 seconds until pureed well.

  2. Pour glaze mixture and thawed tail on shrimp into plastic Ziplock bag and place in the refrigerator for 1 hour. (Best to buy fresh shrimp the day of cooking)

  3. Into roughly equal-sized pieces, chop pineapple, onion and bell peppers and assemble on separate skewers while shrimp is marinating.  Before cooking, drizzle 1-2 tablespoons of avocado oil on top of vegetables and pineapples and set aside. 

  4. After marinating, assemble shrimp skewers. 

  5. Preheat grill for about 10-15 minutes on medium heat to reach a temperature of 350-450 F. 

  6. Prepare 1 cup of jasmine rice with 2 cups of water on the stovetop and cook according to package directions.  Take off heat when done, and mix in 1 tablespoon of butter.  Leave in the pot with the top on or in a rice cooker to keep warm until ready to eat. 

  7. Grill vegetables and pineapples first.  They should take about 4-5 minutes on each side before done.  Cook in a grill basket or over direct flame.  May consider using a grill mat to keep from charring vegetables excessively. 

  8. Grill shrimp last over direct heat for approximately 2-2 1/2 minutes per side, turning shrimp halfway to ¾ way through total cooking time.  Look for shrimp to turn pink on the outside and pearly and opaque on the inside.  Do not overcook shrimp. 

  9. After grilling, slide the vegetables and pineapple off the skewers and mix with the hot rice in a serving bowl. 

  10. Serve 1.5 cups of the rice mixture on a plate with approximately 6 shrimp (or 1 skewer) on top of the bed of rice.

  11. Garnish with cilantro and a squeeze of lime.

Cooked shrimp also tastes great as tacos inside corn tortillas or on a bed of greens to reduce carbohydrate count. 

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