Go Back
–+ servings
chipotle shrimp in skillet with wooden spoon
Print Recipe
4.69 from 44 votes

Skillet Chipotle Shrimp

Skillet Chipotle Shrimp is my favorite easy shrimp recipe! Smokey, spicy, and so flavorful! This chipotle shrimp is just perfect over pasta or rice for a simple and healthy dinner at home. 
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Main Course
Cuisine: American
Servings: 4
Author: Becky Hardin

Ingredients

  • 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

Instructions

  • Preheat the oven to 200°F. Stack the tortillas, wrap them in foil then place in the oven to warm while preparing the shrimp.
    8 6-inch corn tortillas, warmed
  • In a food processor, place the tomatoes, chili's (plus sauce clinging from them) and ¾ teaspoon kosher salt. Pulse for 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.)
    1 14.5 oz can fire-roasted tomatoes, 2-4 chipotle chilies in adobo sauce, Kosher salt
    blend tomatoes and chipotle chilies in a blender
  • In a 12-inch nonstick skillet, heat 2 tablespoons oil over medium-high heat just until it begins to smoke.
    ¼ cup olive oil
  • 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 cooked shrimp in the bowl and mix with 2 tablespoons of the lime juice.
    1½ lb. extra-large raw shrimp; peeled, ¼ cup fresh lime juice
    cooking deveined shrimps in a cast iron skillet
  • 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.
    ½ medium sweet yellow onion
    cook onion until transparent
  • Add garlic and oregano and cook just until it begins to brown, about 1 minute.
    4 garlic cloves, ½ teaspoon dried oregano
    cooking garlic and oregano along with onions
  • Stir in the wine and the leftover shrimp juice from the bowl. Cook until liquid is nearly evaporated.
    ¼ cup dry white wine
    adding wine and lime juice in the garlic onion mix
  • 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.
    adding the tomato/chipotle sauce and cooking
  • Remove the skillet from the heat and add the shrimp; stir gently. Cover and let sit until the shrimp is opaque and cooked through, 2-4 minutes.
    Add the cilantro and remaining lime juice, stir. Taste, then season with salt and pepper, if needed.
    freshly ground black pepper, ½ cup chopped cilantro
    turn off the heat and adding shrimps
  • Serve with warmed tortillas, slices of avocado, sour cream or Mexican crema, and lime wedges. Enjoy!
    avocado slices, sour cream or Mexican crema, lime wedges
    make shrimps tacos and enjoy

Video

Notes

  • If using frozen shrimp, thaw overnight and pat them dry before use.
  • Using deveined and peeled shrimps saves time.
  • Add some veggies like mushrooms or bell peppers.

Nutrition

Calories: 315kcal | Carbohydrates: 3g | Protein: 35g | Fat: 15g | Saturated Fat: 2g | Cholesterol: 428mg | Sodium: 1324mg | Potassium: 196mg | Sugar: 1g | Vitamin C: 13.4mg | Calcium: 255mg | Iron: 3.7mg