Shrimp with Chipotle Sauce

OK, last shrimp recipe for a while, I promise!

But honestly, this is one of my FAVORITE recipes.  Its got seriously bold flavors with a helluva kick.  Its got heat, but not the kind of heat that will set your mouth on fire…. more like the kind of spiciness that will have you sweating with a nose running….possibly not the best meal for a first date, unless you are prepared to possibly look like a hot mess while eating.  Otherwise, under all other circumstances, I promise you will not be disappointed!

Mix together the chopped tomatoes, scallion whites, cilantro, garlic, chipotle, and salt and pepper to season.

Meet the Chipotle. This little guy will knock your socks off.

In a separate bowl, mix together your shrimp with a pinch of sugar and season with salt and pepper.  Heat 1 tablespoon of vegetable oil over high heat until just smoking.  Add the shrimp to a hot pan in an even layer and cook for about 1 minute, until just starting to brown on one side.  Transfer the shrimp to a bowl – it’s OK, they will be under-cooked at this point.

Add another teaspoon of oil to the skillet.  Add the tomato mixture and lime juice and cook until just heated through, about 1 minute.  Return the partially cooked shrimp to the skillet and continue to cook until they are cooked through, about one more minute.

Transfer the shrimp and sauce to a serving platter.  Top with the scallion greens and diced avocado.  Serve with rice and lime wedges.

Prepare for a party in your mouth!


  • 1 tomato, cored, seed, and cut into 1/2 inch pieces
  • 2 scallions, white and green parts separated, each sliced thin
  • 2 tablespoons minced cilantro
  • 2 garlic cloves, minced
  • 1/2 – 1 teaspoon minced canned chipotle chile in adobo sauce
  • Salt and Pepper
  • 12 ounces extra-large shrimp, peeled and deveined
  • Pinch of sugar
  • 4 teaspoons of vegetable oil
Serves 2
Original Recipe, America’s Test Kitchen, Cooking for Two 2009

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Categories: Recipes, Seafood

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  1. Chipotle Chicken Meatballs | Steeltown Delicious - September 14, 2011

    […] since I made Shrimp with Chipotle Sauce back in August, I’ve had a can of Chipotles in my fridge that I’ve slowly been trying […]

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