Directions 6 steps | 30 Minutes
Measure and prep ingredients. Soak the wooden skewers in water.
Dry brine the shrimp. In a bowl, add the shrimp, kosher salt, sugar, chili powder, granulated garlic, smoked paprika, onion powder, cumin and baking soda. Toss to coat. Refrigerate for 15 minutes.
While the shrimp is brining, make the chipotle sour cream. In a bowl, combine the sour cream, Greek yogurt, lime juice, minced chipotle peppers and honey. Whisk until well combined. Season to taste and set it aside.
When the shrimp is done brining, thread the shrimp on a soaked skewer, ensuring that it pierces the tail end and the thick end of each shrimp. Repeat with the remaining shrimp.
Preheat the grill to high. Brush the shrimp with avocado or olive oil. Grill the shrimp about 1-2 minutes per side, or until opaque and lightly charred.
Serve with warmed corn tortillas, shredded cabbage, finely chopped cilantro, lime wedges and chipotle sour cream. Enjoy!
- Check the label. If your shrimp are pre-brined, skip the kosher salt and the baking soda in the dry brine step and marinate with just the spices instead.
- This recipe uses Diamond Crystal kosher salt. Different kosher salt brands have varied crystal sizes and may affect the salinity of the recipe, so adjust accordingly.
- You can substitute 1½ cups sour cream if Greek yogurt is not available.
- You can substitute 1½ cups Greek yogurt if sour cream is not available.