Description
This Skillet Chipotle Shrimp recipe offers a vibrant and smoky flavor combination with fire-roasted tomatoes and chipotle chilies simmered into a rich sauce. The shrimp is quickly seared for a tender texture, then combined with a spiced sauce featuring garlic, oregano, white wine, and fresh lime juice. Served with warm corn tortillas, avocado slices, sour cream, and lime wedges, this dish is a perfect quick and zesty Mexican-inspired meal for four.
Ingredients
Scale
Shrimp and Marinade
- 1½ lb. extra-large raw shrimp; peeled, deveined, tails removed and patted dry
- ¼ cup fresh lime juice (divided)
- Kosher salt
- Freshly ground black pepper
- ¼ cup olive oil (divided)
Sauce
- 1 14.5 oz can fire-roasted tomatoes
- 2-4 chipotle chilies in adobo sauce (plus the sauce clinging to them)
- ¾ teaspoon kosher salt
- ½ medium sweet yellow onion (diced)
- 4 garlic cloves (peeled and minced)
- ½ teaspoon dried oregano
- ¼ cup dry white wine
- ½ cup chopped cilantro (plus extra for garnish)
To Serve
- 8 6-inch corn tortillas, warmed
- Avocado slices
- Sour cream or Mexican crema
- Lime wedges
Instructions
- Warm the Tortillas: Preheat your oven to 200°F. Stack the corn tortillas, wrap them tightly in foil, and place them in the oven to keep warm while you prepare the shrimp and sauce.
- Prepare the Chipotle Sauce: In a food processor, combine the fire-roasted tomatoes, chipotle chilies including the sauce they’re packed in, and ¾ teaspoon kosher salt. Pulse for about 1 minute until smooth but still slightly textured. Note that only half of this sauce will be used immediately; the rest can be frozen for future use.
- Sear the Shrimp (First Batch): Heat 2 tablespoons of olive oil in a 12-inch nonstick skillet over medium-high heat until it just begins to smoke. Add half of the shrimp and cook for 45 seconds, turning frequently to cook evenly. The shrimp should be starting to turn pink but not fully cooked. Transfer them to a mixing bowl.
- Sear the Shrimp (Second Batch): Repeat the searing process with the remaining shrimp in the skillet. Once cooked, add these shrimp to the bowl with the first batch. Toss all the shrimp with 2 tablespoons of lime juice to marinate lightly.
- Sauté the Aromatics: To the same skillet, add the remaining 2 tablespoons of olive oil and heat over medium-high. Add the diced onion and sauté for 3 to 4 minutes, until translucent and fragrant.
- Add Garlic and Oregano: Stir in the minced garlic and dried oregano. Cook for about 1 minute, just until the garlic starts to brown and become aromatic, taking care not to burn it.
- Deglaze with Wine and Shrimp Juice: Pour in the white wine and the shrimp juices that have accumulated in the bowl. Cook until the liquid nearly evaporates, which releases any flavorful bits stuck to the pan.
- Simmer with Chipotle Sauce: Reduce heat to low and stir in half of the prepared chipotle tomato sauce. Let it simmer, stirring occasionally, until the sauce thickens enough to coat the back of a spoon, about 10 to 12 minutes.
- Finish Cooking the Shrimp: Remove the skillet from heat and gently stir in the shrimp. Cover the skillet and let it sit for 2 to 4 minutes, allowing the shrimp to finish cooking through with the residual heat until opaque. Add the chopped cilantro and remaining lime juice, stir gently, and adjust seasoning with salt and pepper if needed.
- Serve: Plate the chipotle shrimp with warm tortillas alongside avocado slices, sour cream or Mexican crema, and lime wedges for squeezing. Enjoy this smoky, tangy, and satisfying meal!
Notes
- Only half of the chipotle tomato sauce is used immediately; freeze the remainder for an easy, flavorful addition to soups or stews.
- Adjust the number of chipotle chilies according to your spice preference.
- Be careful not to overcook the shrimp during searing to keep them tender and juicy.
- Warm the tortillas in the oven wrapped in foil to keep them soft and pliable for serving.
- White wine can be substituted with chicken broth or water if preferred.
