Grilled Shrimp with Padrón Peppers ~ Chipotle Spiked Compound Butter
May 04, 2016, Updated May 12, 2025
Skewered Shrimp and subtly spicy Spanish Padrón Peppers are simply grilled, inside or out with a spiked Compound Butter and topped with a Roasted Pepper Salsa.

Have a Fiesta at Home:
Fire up the grill, and discover the flavors of Mexican cuisine, updated with fresh ingredients.
Skewered Shrimp and subtly spicy Spanish Padrón Peppers are simply grilled, inside or out with a spiked Compound Butter and topped with a Roasted Pepper Salsa. Padróns are similar to their cousin, Shishito peppers, an East Asian variety. Shishito’s are also somewhat mild, and just a tad thinner in size. Either one is great for skewering with the shrimp.
I love this recipe and serve it for friends, or a special weeknight meal at home. Such color appeal, and light on the waistline… gluten-free too!
Celebrate Cinco de Mayo:
What better time to expand your palate than Cinco de Mayo, the celebration in honor of the Mexican army’s win over the French at the 1862 Battle of Puebla? These skewers may be Americanized, but they’re pretty simple. If you’re throwing a Cinco de Mayo fiesta for amigos – shrimp is wildly popular, this recipe will sure to please!
About this Recipe:
Skewered Shrimp and subtly spicy Spanish Padrón Peppers are simply grilled, inside or out with a spiked Compound Butter and topped with a Roasted Pepper Salsa.
Padrón Peppers vs Shisito Peppers:
Padróns are similar to their cousin, Shishito peppers, an East Asian variety. Shishito’s are also somewhat mild, and just a tad thinner in size.
Either one is great for skewering with the shrimp.
Mexican Compound Butter:
The key is the essence of the butter – which holds all the Mexican flavors, waiting to be released. Simply cream some butter with chipotle peppers (from can) or ancho chiles, (soaked and minced) and mix in jalapeño, garlic, red onion, lime rind and salt.
Roll up in a wax paper cylinder, and refrigerate or freeze until firm. Make ahead, and your cooking time will be swift!
Yes to Roasted Pepper Salsa on top!
Top with a simple Roasted Pepper Salsa, (make this ahead too!) which adds color, new textures and bright flavors. The heat content is up to you. Jalapeños offer a subtle heat, while Serrano chiles will add a more forward, spicy kick.
A Cinco de Mayo masterpiece – vibrant flavors of Mexico
Serving:
Serve with some rice and for a complete meal. Offer warmed corn tortillas, if you like, underneath the luscious grilled shrimp with the dripping butter sauce. A squeeze of lime juice elevates the dish, and adds a nice zesty flavor. Fresh herbs are always welcome, use fresh cilantro, parsley and oregano.
I love this recipe and serve it for friends, or a special weeknight meal at home. Such color appeal, and light on the waistline… gluten-free too!
Make the Compound Butter & Roasted Pepper Salsa ahead of time for a quick recipe.
Feliz Cinco de Mayo,
Karen
Grilled Shrimp with Padrón Peppers ~ Chipotle Spiked Compound Butter
Ingredients
- 24 large large shrimp, peeled and deveined, tail left on (about 2 pounds)
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon ground cumin
- 1/4 teaspoon salt & pepper
- 16 medium padrón peppers
- 4 tablespoons Mexican Compound Butter, see recipe below
Instructions
- Soak 8, 10″ wooden skewers in water for 1 hour, so they will not burn. Make Compound Butter and Roasted Pepper Salsa (can make in advance.)
Shrimp Skewers:
- Add shrimp to a bowl to fit, add evoo, smoked paprika, cumin, salt & pepper and mix in to coat. Make Skewers: Place one shrimp through the skewer followed by a pardon pepper, shrimp, pardon pepper and shrimp. Continue making 8 skewers, place them on a tray.
- Heat an outdoor grill, or indoor grill pan to medium-high heat. Using 2 tablespoons of the compound butter, cut it into bits and mix into the shrimp skewers. Brush grill with some neutral oil, grill skewers until dark and blackened on the first side, about 3 minutes. The butter will help to caramelize.
- Turn over with tongs, and cook in the second side until the peppers are charred, and the shrimp is firm and cooked through, about 3 minutes more. Remove to a platter.
Serving:
- On platter – top with extra thin slices of Compound Butter – 2 more tablespoons (it will melt into the warm shrimp and form a sauce), and some Roasted Pepper Salsa.
Garnish:
- Garnish with lime slices and fresh herbs- parsley, cilantro and oregano.
How to make Compound Butter:
- In a small bowl, cream the butter with a fork. Drain the ancho chile from the water and mince with a knife, and mash into a puree. Add the puree to the butter with the jalapeño, red onion, garlic, lime rind and salt. Mix well with the fork, creaming the mixture until all incorporated.
- Cut a 8″ piece of waxed paper, add the butter to the center. Pat down and roll into a cylinder. Twist the ends and freeze for 30 minutes, then refrigerate until needed.
Notes
Add mixture to the center of an 8″ long piece of waxed paper (can use plastic wrap) and twist the ends to enclose. Refrigerate until very firm. Store extra in the freezer for another time. Recipe: Roasted Pepper Salsa Recipe analysis does not include Roasted Pepper Salsa. This recipe may not be reproduced without the consent of its author, Karen Sheer.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Thank you for taking the time to write. Hope you are enjoying the recipes! 😀Karen