grilled hot chile shrimp skewers with avocado ranch
Ya’ll. I’m ashamed of myself. I bought my first pumpkin item today.
Target rolled out some of the fall repertoire, and they sell the dopest pumpkin spice granola I’ve tried. I had to pick up a bag. To my defense, I also bought the salted caramel variety and plan to plow through that one before I touch the forbidden autumnal pot of gold. But it’s there, awaiting my eager hands.
I also picked up some double chocolate biscotti that is just about the best thing with this soy cappuccino I’m currently sipping.
Alright, this is all pointless information. I guess what I’m getting at is that it’s okay to be excited about things. I’m not having the nicest day as it were, so a little positivity feels like a good thing, even if it has nothing to do with this here dish I’m exhibiting.
Most weekends nowadays I make snacks for J and I, and these shrimp skewers qualify as both a light lunch or a piece of a more elaborate whole. I initially was going to reach for the more tame buffalo flavor profile, but I remembered the huge bags of dried chiles in my pantry and this random can of enchilada sauce from a project I didn’t end up making. I think I got the peppers because I was attempting a vegan birria over the winter, and hadn’t touched them since.
Well, time to touch ’em all, folks.
These spicy charred shrimps are a great plan for your late summer barbecues. The shrimpies are dressed in a spicy, garlicky, hot chile sauce and grilled up either over your outdoor contraption or a pan, then dunked in a creamy avocado ranch. They’re a perfect little low key dish for busy weeknights or casual weekends.
Red Hot Chile Peppers
First things first: if you’re using wooden skewers, soak them in water for about an our before you plan to grill. This way, they won’t shrivel into ashen nothingness on the grates.
Aight, now to the chiles. We’re talking about canned chipotles (no prep required here), and dried California and arbol chiles. I find these quite easily in Publix and they come in pretty large bags, so plan on having some rando chiles in your pantry for awhile.
Add your portion of chiles to a large boil, boil some water, and let the chiles soak. They’ll need to soften before you blend them up into the sauce. After about 10 minutes or so in their tap water hot tub, drain the peppers, strip off the stems, and push out the seeds.
Blend all the chiles, including the chipotles, with a can of enchilada sauce, garlic, cider vinegar, oregano, cumin, smoked paprika, and some kosher salt. This sauce resembles what you’d find in a birria preparation, but I didn’t feel comfy calling it birria, so hot chile it is. The sauce turns a vibrant citrine hue, and should be quite smoky. Delish.
Your Perception is Skewe(re)d
Your shrimpies should be peeled and deveined (tail on is okay) and thawed. I pat my shrimp very dry with some paper towels before I start to ensure they blacken up nicely.
Pour about half of the portion of sauce over the shrimps and let them marinate about 10 minutes. Or longer, if you’re fucking around and forget about them. You will have leftover sauce, so stow it away for a rainy day. Or as a practical joke to stir into the spaghetti of someone who annoys you.
Heat up your grill or grill pan nice and hot with a little oil. Thread the shrimp onto skewers and, working a few at a time, cook until charred and opaque. Be sure not to overcrowd your pan or else the shrimp will get soppier.
Down on the Ranch
Lastly, some ranch water. I mean avocado ranch.
Toss into your food processor a nice avocado (or a mean one, as revenge), Greek yogurt, lime juice, dried parsley/dill/garlic/onion, and some salt and pepper. I also add a little milk if I want it thinner, but you can keep it saucier if you’d like. Taste as you go for seasoning, and adjust as you will.
I like to just dip the shrimps into the ranch or drizzle big spoonfuls over each skewer. You can throw everything into a salad with some grilled corn (maybe my charred corn salad?) for a heartier meal, with grilled bread or some warmed tortillas.
A couple little notes…
These shrimp are equally taste on a cast iron skillet, or baked in the oven. You can even use the skewers in either method, though I’d probably just pan-fry them loose instead. Let them shrimps swim!
If you’re not a big fan of Greek yogurt for the dressing, you can use vegan mayonnaise – or regular – instead. So long as the avocado is there and the other seasonings, you’re good as gold! That’s not the expression, is it? Whatever.
Tried this recipe out? Leave a rating and comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
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grilled hot chile shrimp skewers with avocado ranch
Ingredients
- 1 lb extra large shrimp, thawed
- 5 dried California chiles
- 4 dried chiles de arbol
- 2 chipotle chiles in adobo sauce
- 1 10 oz can red enchilada sauce
- 6 cloves garlic, peeled
- 1/4 cup apple cider vinegar
- 2 tsp dried oregano
- 1 tsp cumin
- 1 tsp smoked paprika
avocado ranch
- 1 avocado
- 1/4 cup plain whole milk Greek yogurt
- 2 tbsp lime juice
- 1 tbsp dried parsley
- 1 tsp dried dill
- 1 tsp garlic powder
- 1 tsp onion powder
Instructions
- Add the dried California and arbol chiles to a large bowl. Boil enough water to cover the chiles, then pour overtop and let the peppers soak until softened, about 10 minutes. Drain, then snip off the stems and remove the seeds.
- Add the reconstituted chiles to a blender along with the chipotle chiles, enchilada sauce, garlic, cider vinegar, oregano, cumin, smoked paprika, and 1/2 teaspoon kosher salt. Blend until smooth. Taste and adjust salt as needed. You will have sauce left over.
- Pat the shrimp very well with paper towels (make sure they're peeled and deveined; the tails can stay on if you want) and throw in a bowl. Toss with about half of the chile sauce. Marinate 10 minutes, or up to overnight in the fridge.
- Heat your grill or grill pan over medium-high heat and rub lightly with olive oil. Thread the shrimp onto the skewers and place on the hot grates. Cook 2-3 minutes per side until charred and opaque. Repeat in batches as necessary.
- To make the avocado ranch. In the bowl of a food processor, combine the avocado, yogurt, lime juice, parsley, dill, garlic powder, onion powder, and a pinch of salt. Blitz until smooth. Taste and adjust seasonings as desired.
- Serve the hot shrimp with the avocado ranch for dipping!
