Shrimp in Hot and Smoky Chipotle Sauce

Shrimp in Hot and Smoky Chipotle Sauce Recipe
Marty Snortum


  • 6-8 cloves garlic, peeled and roasted
  • 3 ripe tomatoes, well roasted or charred
  • 1 medium white onion, thickly sliced and pan roasted until well caramelized
  • 2 ½ pounds shrimp, deveined (and peeled, if desired)
  • Salt and freshly ground black pepper, to taste
  • ¼ cup olive oil
  • 2-3 chipotle chiles en adobo, finely chopped along with a pinch of ground cloves and ½ teaspoon ground canela
  • Juice of 2 limes or 1 orange
  • ¼ cup chopped cilantro

This is one of my favorite dishes! We used a buttery version of this to top small corn griddlecakes for an appetizer at the Coyote Café. I have since refined it a number of times and, after repeatedly eating it and watching it prepared in the state of Veracruz, where it is a tradition, I think I may have it almost perfected. These shrimp are suitable as a main dish, appetizer, or in tacos, served either hot or cold.


Blend the garlic with the tomatoes and onion, adding a little water if needed to facilitate the blending.

Season the shrimp with salt and pepper. Heat a large sauté pan or Dutch oven and add the oil. Sauté the shrimp on very high heat until half cooked and beginning to brown. Remove the shrimp from the pan with a slotted spoon.

Fry the sauce in the with the oil for about 2 minutes, along with the chipotle chiles en adobo, stirring frequently to prevent burning. Add the shrimp, stir well to coat, and cook the shrimp through. The sauce should be fairly thick, adhering to the shrimp. Add the lime juice and the cilantro, stir again, and serve hot or chilled.


Calories per serving:

318 calories

Dietary restrictions:

High Protein, High Fiber, Low Carb

Daily value:



  • Fat 66g 102%
  • Carbs 104g 35%
  • Saturated 10g 48%
  • Fiber 36g 143%
  • Trans 0g
  • Sugars 54g
  • Monounsaturated 41g
  • Polyunsaturated 11g
  • Protein 244g 489%
  • Cholesterol 1,826mg 609%
  • Sodium 2,641mg 110%
  • Calcium 901mg 90%
  • Magnesium 544mg 136%
  • Potassium 5,993mg 171%
  • Iron 14mg 78%
  • Zinc 17mg 116%
  • Phosphorus 2,746mg 392%
  • Vitamin A 1,432µg 159%
  • Vitamin C 117mg 195%
  • Thiamin (B1) 0mg 22%
  • Riboflavin (B2) 1mg 75%
  • Niacin (B3) 11mg 54%
  • Vitamin B6 1mg 74%
  • Folic Acid (B9) 137µg 34%
  • Vitamin E 13mg 66%
  • Vitamin K 201µg 252%
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