Chipotle Shrimp Recipe - Allrecipes.com
Chipotle Shrimp Recipe
  • READY IN 45 mins

Chipotle Shrimp

Recipe by  

"This is a quick and easy dish of shrimp sauteed in a spicy sauce of butter, garlic, Worcestershire sauce, red wine, and chipotle chiles. Serve over steamed rice."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    15 mins
  • COOK

    30 mins
  • READY IN

    45 mins

Directions

  1. Place the rice and water in a medium saucepan, and bring to a boil. Reduce heat to low, cover, and cook 20 minutes, or until rice is tender and water is absorbed.
  2. Melt the butter in a skillet over medium heat. Stir in the garlic, and cook about 30 seconds. Stir in the red wine, Worcestershire sauce, chipotle peppers in adobo sauce, and salt. Mix in the shrimp, and cook 5 minutes, or until opaque. Serve over the cooked rice.
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Reviews More Reviews

Most Helpful Positive Review
Oct 14, 2003

Excellent both hot and cold. Quite similar to a cajun recipe but much lower in fat and easier to prepare. Excellent as a topper for a quick salad. I used a nonstick pan and a little cooking spray and was able to reduce the butter to 1 TB (just for flavor). 2 TB chipotle in adobo sauce (this is the correct spelling, not adobe!) gives a high mild/low medium heat level so increase/decrease the amount used to suit your taste. FYI - you will only use 2-3 chipotles in this recipe. Empty the can into a plastic container and store in your fridge. They keep for quite a long time. The adobo sauce adds a nice smoky and spicy flavor to recipes.

 
Most Helpful Critical Review
Dec 16, 2011

I made the recipe as outlined, but had a little confusion about "chipotle peppers in adobo sauce". Do I make adobo sauce and then put the peppers in it? Is there a recipe you use for adobo sauce? I didn't see adobo sauce on any shelf at the grocery store so that part of the recipe has me stumped. Can someone explain?

 
Oct 22, 2004

I have made this several times now and we thoroughly enjoyed it! I could only find whole chipotle peppers and found that if I take the seeds out before mincing, it's not quite as hot - which is how we like it. I too made it with chicken breast strips using non-stick spray for the chicken breasts and 1 Tbl. margerine for reduced fat. I sauted the chicken first and removed it to a warm platter. Then made the sauce, putting the chicken in the re-heat. When making the shrimp, I used pre-cooked, frozen thawed shrimp and put it in the sauce while it was simmering. Use the large, pre-cooked frozen shrimp (our store has been running 2 for 1 specials on bags of this). Delicious!! (also, I served the rice on the side)

 
Dec 17, 2004

Tossed this over pasta instead of rice. Added stir-fryed vegetables with it and doubled the sauce ingredients to cover the vegetables.

 
Jan 07, 2006

This is so GOOD!! But be warned unless you like spicy this is not your dish. My tips would be if you like it real hot don't change a thing if your in the middle use only 1 tblspn chiplote. I also served it with pasta. would not be bad wrapped in a flour tortilla!!

 
Jan 03, 2006

This is an absolutely fantastic recipe. I was looking to replicate a dish we had in a restaurant and this was very close. The salt is absolutely unnecessary and I recommend removing the chipotle seeds - we love hot food, but this recipe can easily get too spicy.

 
Jan 25, 2005

If you can't cook and want to impress someone this recipe is DEFINITELY the way to go. I love to cook, and I can't get enough of this one. We like to eat it over orzo pasta!

 
May 21, 2005

Excellent dish!! And so quick too! Shrimp were done before the rice finished steaming! The sauce was delicious over rice. I may use a little less salt next time.

 

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Nutrition

  • Calories
  • 437 kcal
  • 22%
  • Carbohydrates
  • 41.7 g
  • 13%
  • Cholesterol
  • 290 mg
  • 97%
  • Fat
  • 13.5 g
  • 21%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 31.8 g
  • 64%
  • Sodium
  • 1061 mg
  • 42%

* Percent Daily Values are based on a 2,000 calorie diet.

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