Looking for a delicious way to combat inflammation without compromising on flavor? These grilled chipotle shrimp skewers are packed with bold, smoky spices and ingredients known for their anti-inflammatory properties.
This dish makes it easy to enjoy a flavorful meal while supporting your body’s natural defenses against inflammation.
The Perfect Blend of Flavor & Functionality
The star of this recipe is the chipotle marinade, made with lime juice, adobo chipotles, honey, and a medley of spices like cumin, oregano, and ancho chile powder. Each of these ingredients does more than add flavor—they also contain compounds that can help fight inflammation.
Lime juice, for example, is rich in vitamin C, which can reduce oxidative stress, while cumin has been shown to have anti-inflammatory and antioxidant benefits.
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Additionally, the shrimp provide a lean source of protein and are high in omega-3 fatty acids, which have long been praised for their ability to reduce inflammation and support overall health.
When paired with this powerful marinade, the skewers deliver a mouthwatering punch of smoky, tangy, and slightly sweet flavors that are perfect for any occasion.
Why Choose Anti-Inflammatory Ingredients?
Chronic inflammation can contribute to a wide range of health issues, from joint pain to cardiovascular problems. Incorporating anti-inflammatory ingredients into your diet is a simple, natural way to help your body heal and thrive.
Ingredients like garlic, honey, and even the ancho chile powder used in this recipe are loaded with antioxidants and bioactive compounds that work to reduce inflammation at its source.
For those sensitive to nightshades, like chipotles, this recipe offers flexibility. You can easily omit the chipotles and use more ancho chile powder instead, ensuring that everyone can enjoy this vibrant dish without triggering sensitivities.
Tips for Serving & Substitutions
These grilled chipotle shrimp skewers are incredibly versatile and can be served in various ways. Here are a few ideas to make them even more exciting:
- Serve with Anti-Inflammatory Sides: Pair these skewers with a refreshing side salad featuring greens, avocados, and walnuts for added omega-3s and anti-inflammatory benefits.
- Switch Up the Protein: If you’re not in the mood for shrimp, the marinade works just as well with chicken, tofu, or even white fish like cod or halibut.
- Go Gluten-Free: If you plan to serve these skewers with bread or tortillas, opt for gluten-free alternatives to keep the dish light and friendly for those with dietary restrictions.
Cooking Made Easy
Preparing this recipe is as simple as marinating, skewering, and grilling. The marinade itself takes only a few minutes to prepare using a blender or food processor.
Once the shrimp are coated in this flavorful mix, let them rest in the fridge for at least two hours to allow the spices to fully penetrate.
When ready to cook, grilling takes just a few minutes per side. The result? Perfectly charred shrimp with a hint of smoky heat and a touch of citrusy brightness.
Meal Prep & Storage
This recipe is not only quick but also ideal for meal prep. The marinade can be made in advance and stored in the refrigerator for up to a week. You can also double the batch and freeze any leftover marinade for future use.
After cooking, the shrimp can be stored in an airtight container in the refrigerator for up to three days, making them a convenient option for lunch or dinner.
Why You’ll Love These Skewers
This dish isn’t just about fighting inflammation—it’s about celebrating bold, irresistible flavors that turn healthy eating into an experience. The smoky chipotle heat, the zesty lime, and the savory spices come together in a way that’s guaranteed to impress.
By incorporating anti-inflammatory ingredients into your meals, you can enjoy dishes that taste incredible while supporting your health. So fire up the grill and get ready to savor a dish that’s as good for your body as it is for your taste buds.
Anti-Inflammation Grilled Chipotle Shrimp Skewers
Equipment
- Blender or food processor
- Grill or grill pan
- Bamboo skewers (soaked in water for 30 minutes)
Ingredients
- ½ cup organic canola oil
- ¼ cup lime juice
- 2–3 Tbsp chipotles in adobo optional for nightshade sensitivity
- 1 Tbsp honey
- ¼ red onion coarsely chopped
- 2 garlic cloves coarsely chopped
- 2–3 tsp hot sauce
- 2 tsp ancho chile powder
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp kosher salt
- ½ tsp freshly ground black pepper
- 1½ lb shrimp peeled and deveined, tails on
Instructions
- Prepare the Marinade: In a blender or food processor, combine canola oil, lime juice, 2 Tbsp of chipotles in adobo, honey, onion, garlic, 2 tsp hot sauce, ancho chile powder, cumin, oregano, salt, and pepper. Puree until smooth. Adjust with additional chipotle or hot sauce as desired for heat level.
- Marinate the Shrimp: Place the shrimp in a nonreactive dish or sealable plastic bag. Pour half of the marinade over the shrimp, tossing to coat evenly. Cover and refrigerate for at least 2 hours or up to 12 hours.
- Prepare the Grill: Preheat a grill or grill pan over medium-high heat. If using bamboo skewers, soak them in water for at least 30 minutes to prevent burning.
- Assemble the Skewers: Thread the marinated shrimp onto the soaked skewers. Allow excess marinade to drip off before grilling.
- Grill the Shrimp: Place the skewers on the grill or grill pan and cook for 2 minutes per side, or until the shrimp are opaque and just pink.
- Serve: Serve warm or at room temperature with your choice of sides, such as a kale salad or black beans.
Notes
- Nightshade Sensitivity: Skip the chipotles in adobo and add extra ancho chile powder for a similar smoky flavor without nightshades.
- The marinade yields enough for 3 lb of protein and can be stored in the refrigerator for up to one week.
- Pair with anti-inflammatory sides like avocado and quinoa salad or turmeric-infused rice for a wholesome meal.
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.