These Spicy Chipotle Shrimp are so good and come together so quickly! Perfect for a weeknight meal or just a quick and easy dinner anytime!
You may have had this dish if you have visited Mexico before. It is a popular dish I’ve seen on my visits in restaurants.
My husband and I have visited Mexico many times, and besides the beautiful weather, friendly people, and stunning ocean, our other favorite thing about Mexico is the food! Mexican food is one of my favorite cuisines to cook. Exploring some of the traditional foods and preparations has expanded my view on what an amazing cuisine Mexico it is – so many beautiful flavors!
Some of our best meals while visiting Mexico have been from the roadside taco stands, or street stands. If you ever do get a chance to go to Mexico, I suggest you leave the resort and go and experience some of the true local flavors, they will not disappoint!
Chipotle Peppers in Adobo
Chipotle peppers are dried and smoked jalapeno peppers. I love to buy them canned in Adobo sauce (a slightly sweet red sauce). Beware that Chipotles are fairly spicy and pack a good smoky punch of heat, so if you are heat sensitive start off with 1 pepper and work your way up. I store the rest of the unused chipotles in adobo in little freezer bags in the freezer so that I can pull them out any time I need them.
This Spicy Chipotle Shrimp recipe was a lunch recipe for just Alex and me, so the recipe as posted serves about 2-3 people. If you have a few more people to serve, I would recommend that you double this recipe.
The best thing about this meal is it comes together so quickly! I like to roast my tomatoes first before using, to add an extra little hint of smoky flavor.
Serve this up with some Mango Margaritas
If you like this recipe you should try: Guacamole with Roasted Poblano
Spicy Chipotle Shrimp
Ingredients
- 300 grams Raw Shrimp, Peeled and deveined, tails removed
- 1/2 white onion, sliced thin
- 1-2 chipolte peppers in adobo I used 2 (depending on your heat tolerance)
- 3-4 medium tomatoes
- 1 clove garlic, minced
- 2-3 tbsp oil
- 1-2 lime(s)
- 1 tbsp butter
- Cooked rice to serve
- pepper to taste
- salt to taste
To serve:
- avocado to serve
- cilantro to serve
Instructions
- Put the shrimp in a bowl. Season with salt and pepper and squeeze 1/2 a lime over. Mix and set aside to marinate for 20-30 minutes.
- Roast tomatoes on a sheet pan under the broiler for about 5 minutes or until blackened and charred a little.
- Put the roasted tomatoes and chipolte peppers in a blender with a pinch of salt. Blend until smooth.
- In a pan over medium heat, add some olive oil and butter. Add in your onion and cook for a minute or two. Add in your shrimp (with juices) and garlic. Let cook until shrimp is almost done (pink), remove the shrimp and onion mixture and set aside.
- Add more oil to the pan and add in your tomatoe chipotle mixture. Let cook over medium heat for about 6-8 minutes, stirring ocassionally. Taste and adjust salt if needed.
- Add back in your shrimp and onion mixture, stir and cook for just another minute until heated through.
- Remove from heat and sprinkle with fresh cilantro.
- Serve over rice with some avocado and lime wedges.
