This SKILLET CHIPOTLE SHRIMP is our favorite easy shrimp recipe! Smokey, spicy, and so flavorful! This chipotle shrimp is perfect over pasta or rice for a simple and healthy dinner at home.
I love eating seafood in the Summer. There’s something light and airy about an amazing shrimp recipe, and this Skillet Chipotle Shrimp is a favorite! It’s so quick and easy, and just perfect on its own, made into tacos, or even placed on top of chicken or steak for the ultimate fancy dinner! The spicy fans out there will just LOVE this one, and even if you’re not a spicy fan, I think you might like this as well. It’s more smokey than spicy, and topped with some sour cream it’s extra creamy and delicious!
Not gonna lie, trying to cook and photograph recipes all day is challenging with a newborn. Luckily my mom (check out her site, Simply Sated!) has come over more times than I can count to help me cook and to sit with the baby while I photograph. She actually helped me get a bunch of posts done while I was hobbling around very pregnant and complaining about my back 24/7. Without her the site would be shuttered by now! This was one that we talked about and came up with together, and if I’m honest she came up with it way more than me. So thank you Mom, this one is a total winner!
This Skillet Chipotle Shrimp makes the absolutely best tacos. All you need is a little lime crema, some cilantro, and some slaw and you’re in business. The simpler the better. SO much flavor. Pat was in heaven. I would have been had I not been overheated from being 9 months pregnant. :)
I have a feeling this will become one of my favorite recipes on the site. Healthy, utterly delicious, and pretty to boot. Such a quick and easy dinner that anyone can make and everyone will love. Just perfect for the site!
5 minPrep Time
20 minCook Time
25 minTotal Time
- 1 (14.5 oz) can Fire-Roasted Tomatoes
- 2-4 chipotle chilies in adobo sauce, plus the sauce clinging to them
- Kosher salt
- Freshly ground black pepper
- ¼ cup olive oil
- 1½ lb. extra-large raw shrimp; peeled, deveined, tails removed and 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
- ½ cup chopped cilantro, plus extra for garnish
- For serving:
- 8 (6-inch) corn tortillas, warmed
- avocado slices
- sour cream or Mexican crema
- lime wedges
- Preheat oven to 200 degrees F. Stack the tortillas, wrap them in foil then place in the oven to warm while preparing the shrimp.
- In a food processor, place the tomatoes, chilies (plus sauce clinging from them) and ¾ teaspoon kosher salt. Pulse 1 minute or until almost smooth. (NOTE** Only half of the sauce will be used in this recipe. The remaining sauce should be frozen for later use.)
- In a 12-inch nonstick skillet, heat 2 tablespoons oil over medium-high heat just until it begins to smoke. Add half the shrimp and cook 45 seconds, turning often. Transfer the cooked shrimp to a bowl and repeat with the remaining shrimp. Place the remaining cooked shrimp in the bowl and mix with 2 tablespoons of the lime juice.
- Turn the heat to medium-high and add the remaining 2 tablespoons oil to the skillet. Add the onion and sauté for 3-4 minutes; add garlic and oregano and cook just until it begins to brown, about 1 minute. Stir in the wine and the leftover shrimp juice from the bowl. Cook until liquid is nearly evaporated. Turn heat to low and add half of the prepared chipotle sauce. Simmer, stirring, until the mixture thickens enough to coat the back of a spoon, approximately 10-12 minutes.
- Remove the skillet from the heat and add the shrimp; stir gently. Cover and let sit until the shrimp are opaque and cooked through, 2-4 minutes. Add the cilantro and remaining lime juice, stir. Taste, then season with salt and pepper, if needed.
- Serve with warmed tortillas, slices of avocado, sour cream or Mexican crema and lime wedges.