I’m excited to share this simple and crowd-pleasing recipe for Grilled Shrimp with Chipotle Ranch Dipping Sauce. I often reach for Sabra products in my kitchen—especially their Greek yogurt dips—which deliver big flavor with less fat and fewer calories than traditional creamy dips. In this recipe, Sabra’s Ranch Greek Yogurt Sauce does double duty as a quick marinade and a base for the spicy chipotle dipping sauce.
Our family loves game day, and this recipe is perfect for Super Bowl parties, tailgates, or any gathering where easy finger foods are needed. Shrimp are fast to cook, versatile, and always popular on a buffet. Marinated briefly, then grilled or broiled until just opaque, these shrimp stay tender and juicy. The chipotle-ranch dipping sauce adds a smoky, spicy contrast that keeps guests coming back for more.
I like to serve these hot from the grill, but they can also be prepared ahead and served at room temperature. They work beautifully as a simple appetizer, plated on cucumber slices for a lighter, low-carb option, or tucked into tortillas with salsa and guacamole for a hearty game-day wrap. The recipe is naturally gluten-free when you use gluten-free sides, making it a great choice for guests with dietary restrictions.
Hot off the grill!
These shrimp are extremely adaptable: serve them straight from skewers with dipping sauce for easy finger food; place a few inside warm tortillas with salsa and guacamole for a satisfying bite; or present each shrimp on a thick cucumber slice with a small spoonful of sauce for an elegant low-calorie canapé. No matter how you serve them, they disappear fast.
Jane’s Tips and Hints:
- Count sizes (e.g., 31/35 or 21/25) are more reliable than generic labels like “jumbo” or “medium” when buying shrimp—if you specify a count at the fish counter you’ll get consistent results.
- Use squared or flat skewers to keep shrimp from spinning as you turn them. Skewer each shrimp through the curled body just above the tail and into the thicker end; using two points of contact per shrimp reduces rotation while cooking.
- Because shrimp cook very quickly, make sure your grill, broiler, or griddle is very hot so you can sear them immediately and lock in moisture.
Gluten-Free Tips:
Most Sabra products are gluten-free, making them a great base for party platters. If you’re serving both gluten-free and non-gluten-free items, keep them separate on the buffet to avoid cross-contamination. For extra safety, place gluten-free items in their own bowls or on a dedicated platter so guests with celiac disease or gluten sensitivity can serve themselves confidently.
- Shrimp
- 1/4 cup Sabra Ranch Greek Yogurt Sauce
- 2 tbsp dry white wine or dry vermouth
- 1 tsp freshly squeezed lemon juice
- 24 pieces (about 1 lb) 21/25 or jumbo shrimp, peeled and deveined
- Paprika, for garnish
- Chopped fresh cilantro or parsley, for garnish
- Dipping Sauce
- 1/4 cup Sabra Ranch Greek Yogurt Sauce
- 1/2 to 1 tsp chipotle in adobo sauce (adjust to taste)
- Marinate the Shrimp: Whisk together the ranch sauce, white wine, and lemon juice. Rinse and pat the shrimp dry, place them in a resealable bag, add the marinade, press out excess air, and gently massage so each shrimp is coated. Refrigerate for 15–20 minutes.
- While the shrimp marinate, mix the dipping sauce by stirring the ranch sauce with chipotle to your preferred heat level. Cover and refrigerate if making ahead.
- Cook the Shrimp: Preheat your grill, broiler, or griddle until very hot. Remove shrimp from the marinade and discard any excess. Thread 4–6 shrimp per skewer, leaving a little space between each so they cook evenly.
- Cook the shrimp 1–2 minutes per side, just until opaque and pink. Remove from heat and let rest 1–2 minutes. Sprinkle with paprika and chopped cilantro or parsley before serving.
- To Serve: Slide shrimp off skewers and dip into the chipotle ranch, tuck them into tortillas with salsa and guacamole, place them on buttered rolls with sauce for a lobster-roll twist, or serve each on a cucumber slice for a lighter presentation.
- Make-Ahead: Prepare components and refrigerate covered. For hot service, do not marinate until 30 minutes before cooking. For room-temperature service, shrimp can be cooked up to an hour ahead and kept covered in the refrigerator; remove 30 minutes before serving.
- Yield: about 4 servings.
- Chipotle adds smoky heat; for smokiness without heat use smoked paprika, or use ancho chile powder for flavor without the smoke. Adjust spiciness to suit your crowd.
More Appetizer Ideas
- Spinach & Artichoke Hummus Pull-Apart Bread
- 7-Layer Greek Cups
- Queso with Pico de Gallo
- Taco Pizza Roll Ups
- Creamy Tuna Cucumber Boats with Guacamole
Create a New Tradition Today!
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Disclosure: I was compensated for sharing Sabra products in this post. I use and enjoy these products and appreciate your support of the brands I partner with. All opinions are my own.
Welcome to The Heritage Cook family. If you need entertaining or cooking help, want to adapt a recipe for gluten-free, or would like recipe suggestions, you can email me. Unauthorized use or duplication of content and photographs is prohibited without prior approval. These suggestions are not intended as medical or dietary advice; consult a qualified professional for specific guidance.
