Author and Chef Barbara Pool Fenzl shares an easy recipe for succulent, smoky and spicy chipotle glazed shrimp.


• 2 tablespoons of olive oil

• 1 cup of finely chopped white onion

• 4 garlic cloves, finely chopped

• 2 teaspoons of ground cumin

• 1 teaspoon of dried oregano

• Salt and freshly ground pepper to taste

• 2 chipotle chiles in adobo sauce

• 1/4 cup of cider vinegar

• 1 cup water

• 1-1/2 pounds extra-large shrimp (16-20), peeled and deveined

• 1 tablespoon of brown sugar

• 1/4 cup of freshly squeezed orange juice

• 2 tablespoons of adobo sauce (from the canned chiles)


Heat the olive oil in a medium skillet over medium high heat; add the onions and sauté until golden brown, about 10 minutes.

Add garlic, cumin, oregano, salt and pepper and cook another minute. Put into a blender; add chipotle chiles, vinegar and water; purée.

Pour half into a noncorrosive bowl; cool. Add shrimp to the cooled mixture and allow to marinate for 1 to 2 hours in the refrigerator.

Pour remaining mixture into a medium saucepan; add brown sugar, orange juice and adobo sauce.

Over medium-high heat, bring to a boil; reduce heat and simmer until slightly thickened, about 10 minutes. Remove from heat and set aside.

Preheat a broiler or barbecue grill. Remove the shrimp from the marinade and pat dry.

Thread shrimp on skewers. Brush with glaze and grill or broil until shrimp turn pink, about 2 minutes per side, frequently brushing with additional glaze.

Remove from heat and serve immediately.

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