Chipotle Dry-Rub Shrimp With Cilantro Dipping Sauce

Total Time
20mins
Prep 15 mins
Cook 5 mins

My mom clipped this recipe from a June 2000 edition of the Houston Chronicle. It's originally from a cookbook called "Off the Eaten Path: Inspired Recipes for Adventurous Cooks". This is a great, zesty grilled shrimp dish!

Ingredients Nutrition

Directions

  1. Shell and devein the shrimp. Pat dry.
  2. In a medium bowl, mix the oregano, thyme, lemon-pepper, ground chipotle, salt and pepper. Add shrimp and toss thoroughly.
  3. Put the cilantro and lime juice in a blender and blend until cilantro is liquified. Pour into a small bowl and stir in sour cream. Refrigerate until the shrimp is cooked.
  4. Skewer the shrimp or place in a grill basket. Cook on a hot grill about 2 minutes per side, until shrimp are no longer translucent. Brush both sides lightly with oil while cooking.
  5. Serve hot or at room temperature with the dipping sauce.
Most Helpful

These are very spicy and packed full of yummy flavors...I agree with jswinks...next time I will crush the herbs...they were just a bit dominate in the dish...but gave great flavor...I just loved the sauce even through I couldn't get it to liquify...maybe because I cut the recipe in half...so I just chopped it up finely and added a tad more lime juice...also to keep the fat down I omitted the oil and just squeezed more lime juice on the shrimp...thanks for posting...:)

teresas November 06, 2011

I made this sauce to serve with some shrimp that I grilled (without all the herbs, just salt, pepper, olive oil). The sauce is really good, very different, cool and sweet. Great in the summer time.

Meucci May 30, 2010

These were packed with flavor and spice! I didn't have chipotle powder, so I sub'd 1/2 cayenne powder and 1/2 chili powder. I used 1 lb. shrimp and felt like there was still lots of seasoning on each shrimp. The seasoning is very strong and gritty, and almost overpowers the shrimp, but it is a good flavor so we didn't mind (and maybe next time we'll crush the herbs first). The sauce is a great tangy contrast to the spice. I cooked them on my indoor grill as we ran out of propane halfway through grilling (oops!), they turned out great. Thanks for a yummy dinner! Made for Photo Tag.

jswinks June 22, 2009