Description
Skillet Chipotle Shrimp is a vibrant, smoky, and flavorful dish featuring fire-roasted tomatoes and chipotle chilies simmered into a rich sauce, topped with tender sautéed shrimp. Served with warm corn tortillas, creamy avocado slices, and tangy sour cream, this quick and easy meal offers a perfect balance of smoky heat and fresh citrus notes for a deliciously satisfying dinner.
Ingredients
Scale
Chipotle 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 (divided)
Shrimp and Sauté
- ¼ cup olive oil (divided)
- 1½ lb. extra-large raw shrimp, peeled, deveined, tails removed, patted dry
- ¼ cup fresh lime juice (divided)
- ½ medium sweet yellow onion, diced
- 4 garlic cloves, peeled and minced
- ½ teaspoon dried oregano
- ¼ cup dry white wine
- Salt and freshly ground black pepper, to taste
For Serving
- ½ cup chopped cilantro (plus extra for garnish)
- 8 6-inch corn tortillas, warmed
- Avocado slices
- Sour cream or Mexican crema
- Lime wedges
Instructions
- Warm the Tortillas: Preheat the oven to 200°F. Stack the corn tortillas, wrap them in foil, and place in the oven to keep warm while you prepare the rest of the dish.
- Prepare Chipotle Sauce: Combine the fire-roasted tomatoes, chipotle chilies with their adobo sauce, and ¾ teaspoon kosher salt in a food processor. Pulse for about 1 minute until the mixture is almost smooth. Reserve half of this sauce by freezing for future use; you’ll use the other half in the recipe.
- Sear the Shrimp (First Half): 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 often, until just cooked through. Transfer shrimp to a bowl.
- Sear the Shrimp (Second Half): Repeat the process with the remaining shrimp. Once all shrimp are cooked, mix them with 2 tablespoons of fresh lime juice in the bowl.
- Sauté Onion: Turn the skillet heat to medium-high. Add the remaining 2 tablespoons olive oil, then add the diced onion. Cook for 3-4 minutes until the onion softens and becomes translucent.
- Add Garlic and Oregano: Stir in the minced garlic and dried oregano. Cook for about 1 minute or until the garlic begins to brown slightly, releasing its aroma.
- Deglaze with Wine and Shrimp Juice: Pour in the dry white wine and the leftover shrimp juices from the bowl. Cook, stirring occasionally, until the liquid nearly evaporates, concentrating the flavors.
- Simmer Chipotle Sauce: Reduce the heat to low and stir in half of the prepared chipotle sauce. Allow the mixture to simmer, stirring occasionally, until thickened enough to coat the back of a spoon, about 10 to 12 minutes.
- Combine Shrimp and Sauce: Remove the skillet from heat and add the cooked shrimp back into the sauce. Stir gently to combine, then cover and let sit for 2-4 minutes until the shrimp turn fully opaque and are cooked through. Add chopped cilantro and remaining lime juice, stir well, and season with salt and pepper to taste.
- Serve: Serve the chipotle shrimp immediately with the warmed tortillas, garnished with avocado slices, sour cream or Mexican crema, and lime wedges on the side. Enjoy this smoky, tangy, and fresh meal!
Notes
- Adjust the number of chipotle chilies according to your preferred spice level.
- Freezing the extra chipotle sauce is a great way to add smoky flavor to other dishes like soups or stews.
- Make sure shrimp are patted dry before cooking to achieve a nice sear.
- You can substitute fresh lime juice with lemon juice if needed, but lime provides the authentic flavor.
- Use dry white wine such as Sauvignon Blanc or Pinot Grigio for deglazing.
