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Grilled Chipotle Honey Butter Shrimp Bowls

Rachel Riesgraf, Modern Farmhouse Eats

Brighten up your cook-out menu with these flavorful and colorful grilled chipotle honey butter shrimp bowls. Using salted butter brings an additional rich complexity to the grilled shrimp, balancing the spicy chipotle and sweet honey notes. Topping the bowls with refreshing avocado mango salsa makes this a true summer-time dish.
20 min Prep Time
5 min Cook Time
  • Prep Time: 20 min
  • Cook Time: 5 min
  • Servings: 4

Servings: 4

Ingredients

  • Grilled Chipotle Honey Butter Shrimp

  • 3/4 cup salted butter (12 tablespoons)
  • 1/4 cup honey
  • 1 1/2 tablespoons soy sauce
  • 1 tablespoon lime juice
  • 1-2 tablespoons chipotle peppers in adobo sauce (or to taste)
  • 1 chipotle pepper in adobo, finely chopped
  • 2 garlic cloves, minced
  • 1/4 cup cilantro, finely chopped
  • 1-pound large shrimp, peeled and deveined (you can leave tails on or remove them)
  • One package of rice (for serving)

  • Avocado Mango Salsa

  • 1 avocado, diced
  • 2 mangos, diced (can also use peaches)
  • 1 jalapeño, seeds and membrane removed, finely chopped
  • 1/4 cup cilantro, finely chopped
  • 2 tablespoons lime juice
  • Pinch of sea salt

Instructions

Step 1

Prepare rice according to package instructions.

Step 2

Melt butter in a microwave safe bowl. Once butter is melted and is hot, mix in honey, soy sauce, lime juice, chipotle sauce, chipotle pepper, garlic and cilantro. You can also heat all ingredients on the stove if you prefer. Set aside 1/4 cup of mixture.

Step 3

Pat shrimp dry with paper towel, and then thread 4-6 shrimp on each skewer.

Step 4

Brush the shrimp with the reserved 1/4 cup of chipotle honey butter. Preheat grill or grill pan over medium-high heat.

Step 5

While preheating, make the avocado mango salsa. Toss the avocado, mangos, jalapeño, cilantro, lime juice and salt together in a bowl.

Step 6

Once grill is preheated, place the skewered shrimp on the grill for 2-3 minutes per side until the shrimp is pink and cooked through. Remove from the grill.

Step 7

Reheat the chipotle honey butter and brush over the cooked shrimp. Save the remaining chipotle honey butter for drizzling over the bowls.

Step 8

Serve the shrimp over rice bowls, and then top with the avocado mango salsa. Drizzle the bowls with the additional chipotle honey butter.