Shrimp in Hot and Smoky Chipotle Sauce

Shrimp in Hot and Smoky Chipotle Sauce
Staff Writer
Shrimp in Hot and Smoky Chipotle Sauce Recipe

Marty Snortum

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 11g 17%
  • Carbs 17g 6%
  • Saturated 2g 8%
  • Fiber 6g 24%
  • Trans 0g
  • Sugars 9g
  • Monounsaturated 7g
  • Polyunsaturated 2g
  • Protein 41g 81%
  • Cholesterol 304mg 101%
  • Sodium 440mg 18%
  • Calcium 150mg 15%
  • Magnesium 91mg 23%
  • Potassium 999mg 29%
  • Iron 2mg 13%
  • Zinc 3mg 19%
  • Phosphorus 458mg 65%
  • Vitamin A 239µg 27%
  • Vitamin C 20mg 33%
  • Thiamin (B1) 0mg 4%
  • Riboflavin (B2) 0mg 13%
  • Niacin (B3) 2mg 9%
  • Vitamin B6 0mg 12%
  • Folic Acid (B9) 23µg 6%
  • Vitamin E 2mg 11%
  • Vitamin K 34µg 42%
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