Chile-Lime Shrimp with Creamy Chipotle Dip

Chile-Lime Shrimp with Creamy Chipotle Dip
Preparation time
15 mins
Cooking time
55 mins
12 people

Chile-Lime Shrimp with Creamy Chipotle Dip.

Lime juice and peel add a tangy citrus flavor to a spicy marinade. Serve the cooked shrimp with a creamy dip for even more flavor!


Chile-Lime Shrimp with Creamy Chipotle Dip



  • 2 limes
  • 24 uncooked extra-large (16 to 20 per pound) deveined peeled shrimp with tail shells left on (about 1 1/2 lb)
  • 2 tablespoons olive or vegetable oil
  • 1 clove garlic, finely chopped
  • 1/2 teaspoon crushed red pepper flakes
  • 1/3 cup mayonnaise or salad dressing
  • 2 tablespoons honey mustard
  • 1 large chipotle chile in adobo sauce (from 7-oz can), finely chopped (1 tablespoon)
  • 1 teaspoon adobo sauce
  • 1 tablespoon chopped fresh cilantro


  1. Reserve 1 lime for garnish. Grate 1 teaspoon peel from other lime. Cut lime in half; squeeze enough juice to measure 2 tablespoons. Set peel and juice aside.
  2. Butterfly each shrimp by cutting along the outside curve through the fleshiest part for about 1 1/2 inches, cutting almost to the inside curve. The shrimp should spread open.
  3. In 1-gallon resealable food-storage plastic bag, mix oil, garlic, pepper flakes, lime juice and grated lime peel. Shake lightly to mix. Add shrimp. Seal bag; rotate to coat all of shrimp. Refrigerate 30 to 60 minutes to marinate.
  4. Meanwhile, in small bowl, mix mayonnaise, honey mustard, chipotle chile and adobo sauce. Cover; refrigerate until serving.
  5. Heat oven to 400°F. Remove shrimp from marinade; place in 15x10x1-inch baking pan. Open each shrimp, arranging in pan so that cut portion is on pan with tail tucked in. Discard marinade.
  6. Bake 5 to 7 minutes, rearranging shrimp halfway through bake time, until shrimp are pink. Place on serving platter; sprinkle with cilantro. Spoon dip into bowl. Cut reserved lime into wedges. Garnish dip with wedges. Serve shrimp with dip. Store any remaining shrimp and dip in refrigerator.
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