Can I use frozen shrimp for this recipe?

Absolutely! Thaw them overnight in the refrigerator and pat them very dry before cooking. Excess moisture will prevent proper searing and dilute your sauce. In fact, frozen shrimp are often fresher than "fresh" shrimp at the seafood counter, which have usually been previously frozen anyway.

How can I adjust the spice level?

The heat comes primarily from the chipotle peppers. For a milder dish, use just 1-2 peppers and remove the seeds. For medium heat, use 2-3 peppers with seeds. For those who love spicy food, use 4 peppers and add a spoonful of the adobo sauce from the can.

What can I substitute for white wine?

If you prefer not to use alcohol, substitute with chicken broth plus 1 teaspoon of white wine vinegar or additional lime juice to add acidity. The dish will still be delicious, just slightly less complex in flavor.

What size shrimp works best for this recipe?

Extra-large shrimp (26-30 count per pound) are ideal as they cook quickly but don't become tough easily. Medium or large shrimp will also work, but reduce the cooking time slightly to prevent overcooking.

Skillet Chipotle Shrimp Recipe

Description

A vibrant and smoky dish, Skillet Chipotle Shrimp is a perfect combination of tender shrimp cooked in a flavorful chipotle-tomato sauce. Served with warm tortillas, creamy avocado slices, and tangy lime wedges, this dish is ideal for a quick yet satisfying meal. The balance of spiciness, citrusy tang, and savory undertones makes it a delightful crowd-pleaser for any occasion.

Ingredients

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For the Shrimp and Sauce

1 14.5 oz can fire-roasted tomatoes
2–4 chipotle chilies in adobo sauce plus the sauce clinging to them
3/4 teaspoon kosher salt (plus more for seasoning)
Freshly ground black pepper (for seasoning)
1/4 cup olive oil
1 1/2 lb. extra-large raw shrimp, peeled, deveined, tails removed, and patted dry
1/4 cup fresh lime juice (divided)
1/2 medium sweet yellow onion, diced
4 garlic cloves, peeled and minced
1/2 teaspoon dried oregano
1/4 cup dry white wine
1/2 cup chopped cilantro (plus extra for garnish)

For Serving

8 6-inch corn tortillas, warmed
Avocado slices
Sour cream or Mexican crema
Lime wedges

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Instructions

Preheat the Tortillas
Preheat the oven to 200°F. Stack the tortillas, wrap them in foil, and place them in the oven to warm while you prepare the shrimp.
Prepare the Chipotle-Tomato Sauce
In a food processor, add the fire-roasted tomatoes, chipotle chilies (along with the sauce clinging to them), and ¾ teaspoon kosher salt. Pulse for about 1 minute or until the mixture is nearly smooth. Reserve half of this sauce for this recipe and freeze the remaining half for later use.
Cook the Shrimp
Heat 2 tablespoons of olive oil in a large 12-inch nonstick skillet over medium-high heat until it just begins to smoke. Add half of the shrimp and cook for about 45 seconds, turning often. Remove the shrimp and transfer to a bowl. Repeat with the remaining shrimp. Once all the shrimp are cooked, toss them with 2 tablespoons of lime juice and set aside.
Sauté the Aromatics
Reduce the skillet’s heat to medium-high and add the remaining 2 tablespoons of olive oil. Add the diced onion and sauté for 3-4 minutes until softened. Then, add the minced garlic and oregano, cooking for about another minute until the garlic is fragrant and lightly browned.
Deglaze and Thicken the Sauce
Stir in the white wine and add any shrimp juices that have accumulated in the bowl. Allow the liquid to cook until nearly evaporated. Then, turn the heat to low and pour in half of the reserved chipotle sauce. Simmer for 10-12 minutes, stirring occasionally, until the sauce thickens and can coat the back of a spoon.
Combine and Finish
Remove the skillet from the heat and gently fold in the shrimp. Cover the skillet and let the shrimp cook in the residual heat for 2-4 minutes until opaque and fully cooked through. Stir in the chopped cilantro and the remaining lime juice. Adjust seasoning with additional salt and freshly ground black pepper, if needed.
Serve
Serve the shrimp with the warm tortillas, avocado slices, sour cream or Mexican crema, and lime wedges. Garnish with additional chopped cilantro and enjoy!

Notes

If using frozen shrimp, thaw them overnight in the refrigerator and pat them dry thoroughly before cooking to avoid excess moisture.
Using peeled and deveined shrimp reduces prep time significantly.
For a heartier dish, consider adding sautéed vegetables like mushrooms, bell peppers, or zucchini to the sauce.
Store the leftover chipotle-tomato sauce in a freezer-safe container for up to 3 months for future use.

Nutrition

Serving Size: 1 portion
Calories: 340
Sugar: 4g
Sodium: 910 mg
Fat: 18g
Saturated Fat: 3g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 16g
Fiber: 3g
Protein: 28g
Cholesterol: 190mg