Shrimps in Chipotle Sauce



Serves 4-6

  • 1 Lb Large Shrimp (peeled, deveined, tail shell left on)

  • 3 Limes (juiced)

  • Sea Salt (to taste)

  • Fresh Black Pepper (to taste)

  • 1/3 Cup Avocado Oil

  • 1 Medium White Onion (thinly sliced)

  • 3/4 Lb Tomatoes

  • 2 Chipotle Peppers In Adobo Sauce

  • 2 Garlic Clove (peeled and roughly chopped)

  • 1/4 Tsp Mexican Dried Oregano

  • Sea Salt (to taste)


  1. Heat up a small heavy pan over medium-heat (I used a cast iron) add the tomatoes and cook turning them when necessary to chard outside skin. 

  2. Meanwhile combine shrimp with lime juice, salt and pepper, set aside and allow them to marinate for about 30 minutes. After shrimps have sat for 30 minutes remove  shrimp from liquid, keep the liquid aside. 

  3. In a large saute frying pan heat the oil over medium-high heat and add the shrimp and onion slices and cook for 5 minutes.

  4. Remove shrimp and onions from oil and set aside. 

  5. Add the chard tomatoes, chipotles and garlic cloves to the blender, blend until it becomes a textured sauce.

  6. Reheat the same oil that you cooked the shrimp in and add the sauce. Cook over high heat stirring occasionally making sure it doesn't burn for about 10 minutes. Add the oregano and shrimp marinade, season with salt to taste. Cook for another 2 minutes, add the shrimp and onions cook for an additional 4 minutes.

7. Serve with white rice and enjoy! 


Aside from serving Shrimps in Chipotle Sauce with white rice, I like to serve this dish with a cilantro-lime cauliflower rice for a healthier low-carb meal. 

This dish is traditionally made in Veracruz and there is many versions. I learned this version of the recipe like many others from Diana Kennedy. I've made a few adjustments to the original.