Chipotle Shrimp

I've been making this spicy shrimp dish for years. It's from Chicago chef and cookbook author, Rick Bayless. Serve it with brown rice (to soak up the tasty sauce!) and a green salad.

Chipotle Shrimp


Quantity Ingredients
One 15 ounce / 398 ml can diced tomatoes in juice, preferable fire-roasted
2 to 3 canned chipotle chilies en adobo
1 tbsp / 15 ml chipotle canning sauce
2 tbsp / 25 ml olive oil
3 garlic cloves, peeled and finely chopped or crushed through a press
About 1.5 cups / 375 ml fish or chicken broth or water
1 to 1.25 lbs / 454 to 565 g medium-large shrimp (21 to 25 shrimp), peeled and deveined
1/4 cup / 50 ml loosely packed roughly chopped cilantro, for garnish


Pour the drained tomatoes into a blender or food processor.  Add the chipotle chiles, chipotle canning sauce and garlic.  Process until smooth.

In a very large (12-inch/30 cm skillet), heat the oil over medium.  Add the garlic and stir until fragrant and golden, about 1 minute.  Pour in the tomato mixture.  Cook, stirring frequently, for 5 minutes for the flavors to meld.  Add enough broth or water to achieve a light tomato sauce consistency. Taste and season with salt if needed.

Add the shrimp to the pan.  Cook, stirring nearly constantly, until the shrimp are cooked through, about 4 minutes.  Stir in a little more broth or water if the sauce has thickened too much.  Scoop onto dinner plates and sprinkle with the cilantro.

Serves 4.

Nutrition Facts

Serving Size Per Serving (analysed using low-sodium chicken broth)
Calories 180
Cholesterol 300
Carbohydrates 6
Fiber 2
Protein 23
Fat 8
Saturated Fat 1.5
Trans Fat 0
Sodium 352