Chipotle Shrimp Skewers with Corn Cakes

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See, I did it again. I have a long name for my recipe. I want to be thorough though and make sure you understand completely what you are about to experience.

I apologize for the pictures. We had a busy evening and I only had a quick minute to plate them and take a picture before we ate and ran. These were awesome. The marinade is something I want to try on chicken or steak too!

The corn cakes were so simple too, just using a couple boxes of Jiffy corn mix (you know those little blue boxes that cost about 45 cents). Yeah, I cheated. Don’t judge me. I decked ’em out though by adding some stuff. That redeems me, right? What if I told you I used canned pineapple chunks? Hey, I wasn’t even planning to make this, no time or desire to run out to get a real pineapple. Which I have done before. And love. I even know how to cut it. But, instead Dole helped me out by putting it in a can in my pantry. Sometimes convenience rules the dinner.

Don’t like shrimp you say? Ahh, sound like my husband. Who I might add ate a whole skewer without complaining. I love him. He loved the flavor of the marinade, he just hates the texture of shrimp. So use this marinade on chicken or beef. Awesome.

Chipotle Shrimp Skewers


for the shrimp skewers:

  • 2 chipotle peppers in adobo sauce (save the rest of the peppers and sauce for another use)
  • 1/4 cup brown sugar
  • 4 cloves garlic
  • 1 lemon, juiced
  • 1 lime, juiced
  • 1 Tbsp olive oil
  • 1/2 tsp sea salt
  • 1/4 cup cilantro
  • 1 tsp paprika
  • 36 shrimp, deveined, tail removed

for the corn cakes:

  • 2- 8.5 oz boxes of Jiffy corn muffin mix
  • 2 eggs
  • 2/3 cup milk
  • 11oz can of corn and peppers, drained
  • 1/2 tsp paprika
  • 1/2 tsp chili powder
  • 1/2 tsp salt
  • 2 Tbsp butter


for the shrimp skewers:

  1. For the marinade, put peppers, sugar, garlic, lemon and lime juice, oil, salt, paprika and cilantro in food processor. Pulse until combined. Pour into a ziploc bag or shallow bowl and add shrimp (or other protein). Let marinate for 2-4 hours.
  2. When ready to serve, put 6 shrimp on a bamboo skewer (soak in water for 30 minutes before using). Cook on medium-high grill for 3-4 minutes per side.

for the corn cakes:

  1. To make corn cakes, mix muffin mix with eggs, milk, canned corn, paprika, chili powder and salt. Over hot griddle, melt butter. Scoop batter using a 1/4 cup scoop and pour over buttered griddle (like you would for pancakes). Cook until edges bubble, flip and cook the other side. Makes about 16 corn cakes.


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5 comments on “Chipotle Shrimp Skewers with Corn Cakes”

  1. I love chipolte and shrimp . I didn’t know they could go together
    thanks for sharing this recipe

  2. Corn cake’s flavor is so amazing. So I will make it. Its method is comfortable for every homemaker. It is delicious and crunchy. Thanks for sharing this article.

  3. I love chipolte and shrimp . Thanks for sharing with us.

  4. Corn cake’s flavor is so amazing. So I will make it. Thanks for sharing this with us.

  5. wow, Africa style healthy food recipe, looks delicious and full energetic too, different and tasty

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