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This Spicy Chipotle Shrimp Recipe is packed with juicy, jumbo shrimp in a delicious, smoky, flavor-packed tomato-based sauce. It’s the perfect one-pan quick and easy protein-packed weeknight dinner.
About This Recipe
Shrimp are my favorite source of lean protein. They also cook super quickly, making them a fantastic high-protein ingredient for busy weeknight dinners! This chipotle shrimp recipe features juicy shrimp in a flavorful tomato sauce filled with sweet bell peppers, onion, garlic, jalapeño, whole chipotle chiles in adobo sauce, and orange juice.
The orange juice adds brightness and sweetness, helping balance (and enhance) the spicy and smoky flavors of the jalapeño and chipotle chilis in adobo sauce. You can make this recipe mild or super spicy by adjusting how many/much jalapeño peppers and/or chipotle peppers in adobo are added.
The prep is quick and easy, especially if your shrimp are pre-peeled and deveined. Serve it with all your favorite sides, from rice and beans to tortillas and potatoes.
Table of Contents
Ingredient Substitutions and Cooking Tips
Shrimp: I prefer this recipe with “Extra large” or “Jumbo” shrimp, which typically have 16-20 shrimp per pound. “Large shrimp” will also work at 21-30 shrimp a pound.
If you start with frozen shrimp, thaw them completely and pat dry with paper towels before cooking. This ensures even cooking. To thaw shrimp quickly, place them in a leak-proof bag and submerge them in cold water. Every 20-30 minutes, replace the water with fresh, cold water. The shrimp will typically thaw within one hour.
Try to purchase shrimp that are pre-peeled and deveined. This will save you at least 20 minutes in prep work. However, if you peel the shrimp yourself, save the shells and use them to make homemade shrimp broth.
Tomatoes: Easily swap the fresh tomatoes for one (15-ounce) can of diced tomatoes.
Make the sauce thick and chunky or thin and smooth. For a thick and chunky sauce, slice/dice the onion and bell peppers to your preferred size. Alternatively, use your favorite high-speed blender to blend the sauce before adding the shrimp.
To make this recipe dairy-free, swap the butter for additional olive oil, or use your favorite non-dairy butter substitute.
How to Make Chipotle Shrimp
You can find the printable recipe with measurements for each ingredient in the recipe card below.
1. Soften the vegetables: Melt the butter with the oil in a large skillet or Dutch oven set over medium-high heat. Once the butter has melted, add the onion and sauté for 3-4 minutes, or until starting to soften and turn translucent. Stir frequently. Add the red and green bell peppers and jalapeño. Continue to cook until softened, about 5 minutes.
2. Add the aromatics and tomatoes: Reduce the heat to medium and stir in the garlic, tomatoes, salt, and pepper. Cook for about 5 minutes, stirring often.
3. Add the chipotles in adobo and orange juice. Add the minced chipotle chilies and orange juice to the vegetables. Mix well, and bring to a simmer.
4. Add the shrimp. Stir in the shrimp and cook for 4-6 minutes or until pink and slightly curled into the shape of a “C.”
5. Serve immediately with lime wedges and freshly minced cilantro, if desired.
Chipotle Shrimp Recipe
Ingredients
- 4 tablespoon salted butter
- 1 tablespoon olive oil
- 1 large white onion, diced
- 1 green bell pepper, deseeded and diced
- 1 red bell pepper, deseeded and diced
- 1 jalapeño, sliced in half lengthwise and diced (seeds removed if you prefer it less spicy)
- 5 cloves garlic, minced
- 3 Roma tomatoes, quartered and chopped
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1-2 chipotle peppers in adobo sauce, minced
- ½ cup orange juice
- 2 pounds large or jumbo shrimp, thawed, peeled, and deveined
Instructions
- Melt the butter with the oil in a large skillet or Dutch oven set over medium-high heat. Once the butter has melted, add the onion and sauté for 3-4 minutes, or until it starts to soften and turn translucent. Stir frequently.
- Add the red and green bell peppers and jalapeño. Cook until softened, about 5 minutes.
- Reduce the heat to medium and stir in the garlic, tomatoes, salt, and pepper. Cook, stirring often, for about 5 minutes.
- Add the minced chipotle peppers and orange juice to the vegetables. Mix well, and bring to a simmer.
- Stir in the shrimp and cook for 4-6 minutes or until pink and slightly curled into the shape of a “C.”
- Serve immediately with lime wedges and freshly minced cilantro, if desired.
Notes
- Shrimp: I prefer this recipe with “Extra large” or “Jumbo” shrimp, which typically have 16-20 shrimp per pound. “Large shrimp” will also work at 21-30 shrimp a pound.
- If you start with frozen shrimp, thaw them completely and pat dry with paper towels before cooking. This ensures even cooking. To thaw shrimp quickly, place them in a leak-proof bag and submerge them in cold water. Every 20-30 minutes, replace the water with fresh, cold water. The shrimp will typically thaw within one hour.
- Try to purchase shrimp that are pre-peeled and deveined. This will save you at least 20 minutes in prep work. However, if you peel the shrimp yourself, save the shells and use them to make homemade shrimp broth.
- Tomatoes: Easily swap the fresh tomatoes for one (15-ounce) can of diced tomatoes.
- You can make the sauce thick and chunky or thin and smooth. To make it thick and chunky, slice/dice the onion and bell peppers to your preferred size. Alternatively, you can use your favorite high-speed blender to blend the sauce before adding the shrimp.
- To make this recipe dairy-free, swap the butter for additional olive oil, or use your favorite non-dairy butter substitute.
- Make-ahead: You can make the sauce up to two days ahead. Reheat it in a large pan or skillet before you’re ready to add the shrimp.
- Transfer leftovers to an airtight container in the refrigerator for up to 3 days
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Serving Ideas
Chipotle shrimp has a smoky, spicy kick that makes it incredibly versatile. Serve it over a bed of Mexican rice or cilantro-lime rice for a bold and filling meal, or tuck it into warm corn or flour tortillas for easy shrimp tacos—don’t forget the slaw and a drizzle of chipotle crema. It’s also delicious atop a crisp green salad or grain bowl with guacamole, mango salsa, black beans, and roasted corn. For something a little richer, spoon it over creamy polenta or cheesy grits. And for a party-ready option, serve chipotle shrimp on skewers with a side of chipotle aioli or homemade ranch for dipping.
If you love this spicy chipotle shrimp recipe, try these reader favorites next:: Chopped Shrimp Salad, Honey Sriracha Shrimp, and, Blackened Shrimp, and Spicy Cajun Shrimp!
Storage and Freezing
Make-ahead: You can make the sauce up to two days ahead. Store it in an airtight container in the refrigerator, then reheat it in a large pan or skillet before you’re ready to add the shrimp. If the sauce is too thick, add a little water or broth to thin it out.
Leftovers: Transfer leftovers to an airtight container in the refrigerator for up to 3 days. Reheat in a large pan or skillet over medium heat or microwave until warm. Or freeze leftovers for up to 1 month. Allow the shrimp to cool before transferring to freezer-safe bags with as much air removed as possible. Thaw overnight in the refrigerator before reheating.
