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–+ servings

Anti-Inflammation Grilled Chipotle Shrimp Skewers

This anti-inflammation grilled shrimp recipe combines the zesty flavors of lime, honey, and chipotle with bold spices like cumin and oregano.
Perfect for a quick, healthy meal, it delivers a balanced marinade that can also be used with chicken or fish, offering both flavor and anti-inflammatory benefits.
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Prep Time 35 minutes
Cook Time 15 minutes
Marinating Time 12 hours
Course Appetizer
Cuisine Latin American-Inspired
Servings 4

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.
Keyword anti-inflammation, anti-inflammation marinade recipe, anti-inflammatory shrimp recipe, easy anti-inflammatory recipes, grilled shrimp with lime and spices, healthy grilled shrimp skewers, shrimp skewers for inflammation, spicy shrimp recipes
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