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:

344 calories

Dietary restrictions:

High Protein, High Fiber, Low Carb Paleo, Dairy Free, Gluten Free, Wheat Free, Egg Free, Milk Free, Peanut Free, Tree Nut Free, Soy Free, Alcohol Free, No Sugar Added

Daily value:



  • Fat 64g 98%
  • Carbs 106g 35%
  • Saturated 9g 45%
  • Fiber 36g 142%
  • Trans 0g
  • Sugars 54g
  • Monounsaturated 41g
  • Polyunsaturated 10g
  • Protein 288g 576%
  • Cholesterol 2,143mg 714%
  • Sodium 2,535mg 106%
  • Calcium 963mg 96%
  • Magnesium 587mg 147%
  • Potassium 5,895mg 168%
  • Iron 14mg 77%
  • Zinc 21mg 138%
  • Phosphorus 3,003mg 429%
  • Vitamin A 1,405µg 156%
  • Vitamin C 115mg 192%
  • Thiamin (B1) 0mg 22%
  • Riboflavin (B2) 1mg 75%
  • Niacin (B3) 11mg 54%
  • Vitamin B6 1mg 74%
  • Folic Acid (B9) 132µg 33%
  • Vitamin E 13mg 65%
  • Vitamin K 177µg 221%
See detailed nutritional info Have a question about nutritional data? Let us know.
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