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Chipotle-Lime Shrimp

Tessa Arias I love shrimp. I love all sorts of seafood, actually, but shrimp will always be one of my favorites. It's the texture that makes shrimp so crave-worthy. Yet, shrimp is...

I love shrimp. I love all sorts of seafood, actually, but shrimp will always be one of my favorites. It’s the texture that makes shrimp so crave-worthy. Yet, shrimp is so often overcooked. And not to sound dramatic, but overcooked shrimp is the worst. Thankfully, the masterminds behind Cooks’ Illustrated and America’s Test Kitchen have developed a method for producing perfectly cooked shrimp on the stove-top. Score!

Recipe Rundown
Taste: Sweet, spicy, tangy. Perfect combination of Spanish flavors.
Texture: The method in this recipe ensures your shrimp will be perfectly cooked. The chipotle lime glaze is slightly thick and filled with small chunks of chipotle.    
Ease: Super simple and fast.   
Appearance: Perfectly pink shrimp speckled with bits of green cilantro and deep brown chipotle.
Pros: This recipe is perfect for tapas, as an appetizer or to go in tacos, quesadillas, burritos, anything!
Cons: None.
Would I make this again? Yes.

Chipotle-Lime Shrimp
Serves 4
Adapted from The New Best Recipe

  • 1 chipotle in adobo sauce, minced
  • 2 teaspoons adobo sauce
  • 4 teaspoons brown sugar
  • 2 tablespoons lime juice
  • 2 tablespoons chopped fresh cilantro
  • 2 tablespoons vegetable oil
  • 1 1/2 pounds extra-large shrimp (21-25 per pound), peeled and deveined
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/8 teaspoon sugar

Combine chipotle, adobo sauce, sugar, lime juice, and cilantro in a small bowl. Set aside.

Heat 1 tablespoon oil in a 12-inch skillet over high heat until smoking. Meanwhile, toss the shrimp, salt, pepper, and sugar in a medium bowl. Add half of the shrimp to the pan in a single layer and cook until spotty brown and the edges turn pink, about 1 minute. Remove the pan from the heat. Using tongs, flip each shrimp and let stand until all but the very center is opaque, about 30 seconds. Transfer the shrimp to a large plate. Repeat with the remaining oil and shrimp.

After the second batch has stood off the heat, return the first batch to the skillet. Pour the chipotle-lime mixture over the shrimp and toss to combine. Cover the skillet and let stand until the shrimp are cooked and the chipotle-lime mixture is heated through, 1 to 2 minutes. Serve immediately.

About Tessa...

Tessa is a professionally trained chef, cookbook author, and cookie queen. She loves to write about all things sweet, carb-y, and homemade. She's on a mission to make the world a more unapologetically DELICIOUS place. Tessa lives in Phoenix, Arizona.
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3 Responses to “Chipotle-Lime Shrimp”

  1. #
    Tracey — March 29, 2011 at 4:47 pm

    Shrimp is one of my favorites too – affordable and it cooks SO quickly! Love this recipe – I think I've made the same one but with one of the other sauce options 🙂

  2. #
    Cookie — March 29, 2011 at 9:16 pm

    YUM! Chipotle Lime sounds so refreshing! I wish it was summer already!

  3. #
    Katie — March 30, 2011 at 1:33 am

    I love shrimp, too! This looks great.

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