You are going to love how fast, easy and flavorful this shrimp dish is!
You would think from my recent posts that I wasn’t cooking at all! It has been a whirlwind of parties and events and educational stuff, but I’ve still been in the kitchen and garden plenty, banging out some of our easy favorites (like 5-Minute Black Beans; Spinach/Chard/Kale Pasta; Caribbean Chicken Soup to name a few reliable and fast ones) and beginning to harvest some baby, baby veggies.
Taco Tuesdays have been going strong (although we did a Nacho Tuesday variation not too long ago). Flex-Mex Shredded Chicken and Basic Seasoned Ground Beef are the usual go-tos as the chicken is just a two-minute prep and I always have batches of prepared beef in the freezer ready-to-go….but I do like to try new variations, especially if there’s another grown-up around willing to accompany me in case Leandro gets fussed. Ashley and I had some work to do on a proposal, so we decided to make it on a Taco Tuesday so I could do some Mexican-inspired shrimp.
Love my Le Creuset grill pan
The marinade will taste very spicy when you put the shrimp in, but do not be afraid. Once the shrimp is soaked in it and the grill does its work the spiciness mellows to a pleasant nuance. Do heat the grill pretty hot so you get a good-looking sear fast, without overcooking the shrimp.
Delicious with avocado
Chipotle Passionfruit Grilled Shrimp (makes four servings)
1 -2 Tbs chipotle in adobo (remove seeds and chop)
¾ Cup passionfruit (maracuya or parcha in Spanish) pulp, defrosted if using frozen
2 Tbs lime juice
2 Tbs olive oil
1 tsp fresh cilantro, chopped
2 pinches salt
1.5 pounds peeled and defrosted, if frozen. (Larger is better for grilling purposes. The minimum size should be 31-40 per pound).
Mix all marinade ingredients into a sealable refrigerator safe container. Add shrimp and marinate for no less than 15 minutes and no more than 30 (30 is optimal).
Heat grill or grill pan and brush with just enough oil to prevent sticking. When the oil is smoking hot, add shrimp (in batches to avoid crowding). Cook for 2-3 minutes one side, and then flip and cook another minute (or more if using larger shrimp). Remove and serve with chopped avocado, rice, and black beans, or in tacos.