Chipotle Shrimp Recipe
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.
Servings: 5 servings
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
Calories: 281kcal | Carbohydrates: 12g | Protein: 26g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 253mg | Sodium: 1387mg | Potassium: 509mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1882IU | Vitamin C: 74mg | Calcium: 126mg | Iron: 1mg
