Skillet Chipotle Shrimp is my favorite seafood dish, especially in the summer! This one-pan recipe is smoky, spicy, and packed with flavors. I enjoy it with pasta or rice for an easy and satisfying weeknight dinner at home. The best part is, this spicy shrimp recipe comes together under 30 minutes!
5-Star Review
“This looks awesomely easy and delicious! Since I am constantly on the search for delicious, healthy, and EASY dinner recipes, you can bet I will be making this one! :)” -Lexi
Chipotle Shrimp Recipe
I love eating seafood in the Summer. There’s something light and airy about a spicy shrimp recipe, and this Skillet Chipotle Shrimp is a favorite! It’s so quick and easy, and it’s a really versatile dish too. This recipe is just perfect on its own, but it also can be made into tacos, or even placed on top of chicken or steak for the ultimate fancy dinner!
Skillet Chipotle Shrimp
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
- 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
- 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
- Add garlic and oregano and cook just until it begins to brown, about 1 minute.4 garlic cloves, ½ teaspoon dried oregano
- Stir in the wine and the leftover shrimp juice from the bowl. Cook until liquid is nearly evaporated.¼ cup dry white wine
- 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 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
- 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
Becky’s Tips
- 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 information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Skillet Chipotle Shrimp Step by Step
Prepare the tortillas to make tacos: Preheat the oven to 200°F. Stack 8 6-inch corn tortillas, wrap them in foil then place in the oven to warm while preparing the shrimp.
Make the tomato sauce: In a food processor, place one can (14.5 oz) fire-roasted tomatoes, 2-4 chipotle chilies in adobo sauce, and ¾ teaspoon kosher salt. Pulse for one minute or until almost smooth.
Cook Shrimp: In a 12-inch nonstick skillet or cast iron pan, heat 2 tablespoons oil over medium-high heat just until it begins to smoke.
Add half the shrimp (out of1½ lb. extra-large raw shrimp; peeled) 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.
Prepare the sauce: Turn the heat to medium-high and add the remaining 2 tablespoons oil to the skillet. Add the ½ medium diced sweet yellow onion and sauté for 3-4 minutes.
Add 4 minced garlic cloves and ½ teaspoon of dried oregano and cook just until it begins to brown, about 1 minute.
Stir in ¼ cup of dry white wine and the leftover shrimp juice from the bowl. Cook until liquid is nearly evaporated.
Turn the heat to low and add half of the prepared chipotle sauce. Simmer, stir, until the mixture thickens enough to coat the back of a spoon, approximately 10-12 minutes.
Add shrimp and cook: Remove the skillet from the heat and add the shrimps; stir gently. Cover and let sit until the shrimp is opaque and cooked through, 2-4 minutes.
Add ½ cup of chopped 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. Enjoy!
How to Store
This recipe is best served fresh. However, you can refrigerate leftovers in an airtight container for 1-3 days. In case of any smell or slimy texture, discard them. Reheat on medium low on the stovetop or microwave them.
To make ahead, prepare the sauce and refrigerate for 5-7 days or freeze for a month. When ready, heat the sauce (thaw overnight if frozen sauce) in a skillet and add shrimp.
Serving Suggestions
You can serve this Chipotle Shrimp in so many different ways. Add some fresh Tomato Salsa to make the Spicy Shrimp Tacos or serve over a bed of steamed Cilantro Lime Rice. Add some Asparagus Almondine and enjoy the meal!
Is there enough sauce, if you don’t put in the freezer, to make a saucy shrimp? Or would l need to double the sauce? I would like to serve over rice!
Hi Lori, if you use all of the sauce, it should be plenty!
Nutritional information please
Hi Mitzi, the nutritional information is at the bottom of the recipe card! Just click on “Nutritional information”, and it should populate!
I made this for the first time tonight just as instructed. It was just amazing. There’s a lot of depth of flavor of the sauce and tasted like fancy restaurant grade.
I think next time I would make the sauce all together. Meaning the step where you put half of it in the freezer, I’d cook with that entire batch so the sauce is fully done with the onions and other ingredients (that need to be doubled) so the sauce is done and just needs to be reheated. Once the sauce is done, THEN you pour half out and freeze before adding the shrimp to the sauce.
I’m going to try this with cubed chicken too.
This really was so good. It’s not as simple to make as you are led to believe but definitely worth it.
We’re so happy to hear you enjoyed it, Chris! Thanks so much for sharing what worked for you!
Awesome! Thanks for saying hi
I was googling around because I had a craving for some spicy shrimp lettuce tacos and this recipe looked great. It delivered! I usually stray from recipes and put my own twist on them but this was great on its own. It’s simple and easy and delicious.
Oh yay, I love to hear that!
yum I like your recipe! I will try this recipe soon Thanks for sharing
Even though this is ideal for summer, its not gonna stop me from trying this in the fall and winter months. This looks way too delicious to not try. Thanks for sharing this.
I love to eat shrimp and thanks for this is a great recipe!
This looks amazing
This looks awesomely easy and delicious! Since I am constantly on the search for delicious, healthy, and EASY dinner recipes, you can bet I will be making this one! :)