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Juicy shrimp cooked in vibrant chipotle-chile sauce with fire-roasted tomatoes. Spicy, quick, and full of flavor.
# What You’ll Need to Cook:
→ Chile Sauce
01 -
2 chipotle peppers in adobo sauce
02 -
400 grams canned fire-roasted tomatoes, drained
03 -
2 tablespoons freshly squeezed lime juice
→ Shrimp and Seasonings
04 -
600 grams raw medium shrimp, peeled and deveined
05 -
2 tablespoons extra virgin olive oil, divided
06 -
1 medium white onion, minced
07 -
3 garlic cloves, minced
08 -
1 teaspoon ground cumin
09 -
0.5 teaspoon dried thyme
10 -
1 teaspoon fine sea salt, plus more to taste
11 -
0.5 teaspoon freshly ground black pepper, plus more to taste
# Steps to Prepare:
01 -
In a blender or food processor, combine chipotle peppers, fire-roasted tomatoes, and lime juice. Blend until smooth and set aside.
02 -
Heat 1 tablespoon olive oil in a large skillet over medium heat. Add shrimp in a single layer and cook 1–2 minutes per side, until just opaque and pink. Immediately remove shrimp to a clean plate and keep warm.
03 -
Add remaining 1 tablespoon olive oil to the skillet. Add minced onion and garlic; sauté for 2 minutes until softened and fragrant.
04 -
Pour the blended chile mixture into the skillet. Add ground cumin, dried thyme, salt, and pepper. Stir and simmer over medium heat for 10 minutes, until slightly thickened.
05 -
Return shrimp to the skillet and coat well with the sauce. Cook for 3–4 minutes, stirring occasionally. Adjust salt and pepper to taste, then serve immediately.
# Extra Cooking Tips:
01 -
When sautéing shrimp, cook only until pink and opaque to avoid overcooking during the final simmer in the sauce.
02 -
Adjust the quantity of chipotles for a spicier or milder dish according to preference.
03 -
Leftover chipotles in adobo can be frozen for later use.
04 -
For deeper flavor, broil and blacken fresh tomatoes as a substitute for canned fire-roasted tomatoes.