New Mexico Chile Spiced Grilled Shrimp Recipe

Introduction

Bring bold Southwestern flavor to your backyard with these mouthwatering New Mexico Chile Spiced Grilled Shrimp! Using the Arteflame Grill, we’ll lock in the juices with a high-heat sear and finish them off gently on the flat cooktop. With just the right amount of chile heat and smoky char, these shrimp are sure to be the star of your next cookout.

Ingredients

• 1.5 lbs large shrimp, peeled and deveined
• 1 tbsp New Mexico red chile powder
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp ground cumin
• 1/4 tsp cayenne pepper (optional, for extra heat)
• Salt and black pepper to taste
• 2 tbsp unsalted butter, melted
• Fresh lime wedges (for garnish)
• Chopped cilantro (for garnish)

Instructions

Step 1: Fire up the Arteflame Grill

1. Pour some vegetable oil onto three paper napkins.
2. Place the napkins in the Arteflame grill basin and stack firewood over them.
3. Light the napkins to ignite the wood. Let the fire build for about 20 minutes until the center grate reaches 1,000°F and the flat cooktop reaches optimal grilling temperature.

Step 2: Season the shrimp

1. In a large bowl, toss the shrimp with melted butter.
2. In a small bowl, mix the chile powder, smoked paprika, garlic powder, onion powder, cumin, cayenne, salt, and pepper.
3. Sprinkle the spice blend over the shrimp and toss to coat evenly.

Step 3: Sear the shrimp on the center grill grate

1. Place the shrimp directly on the center grate for a quick sear.
2. Sear each side for about 30 seconds to 1 minute until lightly charred, locking in the juices.

Step 4: Finish cooking on the flat cooktop

1. Move the seared shrimp to the hotter zone of the flat cooktop to bring to final doneness.
2. Cook for an additional 1–2 minutes per side, depending on shrimp size.
3. Remove the shrimp when they reach an internal temperature of 120°F. They will continue cooking off the grill to a final internal temperature of 135°F.

Step 5: Garnish and serve

1. Sprinkle with freshly chopped cilantro and serve with fresh lime wedges.

Tips

• Using butter instead of olive oil enhances flavor and browns the shrimp beautifully on the flat top.
• Keep some of the spice rub dry to sprinkle over the shrimp post-grill for extra kick.
• Place shrimp on skewers if you want to flip multiple shrimp at once and minimize risk of overcooking.
• Monitor cooking zones—the flat cooktop is hotter near the center and cooler at the edges, giving you full heat control.
• Use large or jumbo shrimp for the best grilling results—they hold their shape and stay juicy.

Variations

1. Sweet & Spicy Honey Glazed Shrimp: Add 1 tbsp honey to the spice mix for a sweet heat and glaze the shrimp halfway through flat top cooking.
2. Garlic Lime Cilantro Shrimp: Replace chile powder with lime zest and minced garlic; finish with extra cilantro and a squeeze of fresh lime.
3. Cocoa Chile Rubbed Shrimp: Add 1 tsp cocoa powder to your spice mix for a rich, earthy Southwest flavor profile.
4. Chipotle Adobo Shrimp: Blend in 1 tbsp of adobo sauce from canned chipotles to deliver smoky, tangy heat.
5. Lemon Herb Shrimp: Omit chile powder and use lemon zest, thyme, and rosemary for a bright citrus herbal version.

Best pairings

• Grilled corn with cotija cheese and lime
• Charred avocado halves stuffed with pico de gallo
• Warm flour or corn tortillas
• Spicy grilled pineapple slices
• A crisp Mexican lager or a citrusy IPA

Conclusion

The Arteflame Grill makes it easy to master reverse searing for juicy, evenly cooked shrimp packed with authentic New Mexico flavor. With no need for pans or lids, you're free to grill everything right on the flat cooktop—simple, delicious, and cleanup is a breeze.