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Jamie Purviance

Sweet and Spicy Shrimp Kebabs

  • People

    Serves 6

  • Marinating Time

    20 min. to 1 h

  • Grilling Time

    2 to 4 min.

  • Prep Time

    10 min.

Serves 6
Marinating Time
20 min. to 1 h
Grilling Time
2 to 4 min.
Prep Time
10 min.

the Ingredients

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  • 60 millilitres honey
  • 1 tablespoon minced canned chipotle chile peppers in adobo sauce
  • ½ teaspoon kosher salt
  • 455 grams extra-large shrimp (16/20 count per 500 grams), shelled and deveined
  • 2 tablespoons minced fresh cilantro leaves

Special Equipment

  • metal or bamboo skewers


  • 01 If using bamboo skewers, soak them in water for at least 30 minutes.
  • 02 In a large bowl combine the honey, chipotle chile peppers and salt. Add the shrimp and toss to coat. Cover and marinate at room temperature for 20 minutes or in the refrigerator for 1 hour.
  • 03 Prepare the grill for direct cooking over high heat (230°C to 290°C).
  • 04 Remove the shrimp from the bowl and discard any remaining marinade. Thread the shrimp onto skewers, three per skewer.
  • 05 Brush the cooking grates clean. Grill the shrimp over direct high heat, with the lid closed, until slightly firm on the surface and opaque in the centre, 2 to 4 minutes, turning once. Remove from the grill and garnish with cilantro. Serve warm.