I love shrimp. I love all sorts of seafood, actually, but shrimp will always be one of my favorites. It’s the texture that makes shrimp so crave-worthy. Yet, shrimp is so often overcooked. And not to sound dramatic, but overcooked shrimp is the worst. Thankfully, the masterminds behind Cooks’ Illustrated and America’s Test Kitchen have developed a method for producing perfectly cooked shrimp on the stove-top. Score!
Taste: Sweet, spicy, tangy. Perfect combination of Spanish flavors.
Texture: The method in this recipe ensures your shrimp will be perfectly cooked. The chipotle lime glaze is slightly thick and filled with small chunks of chipotle.
Ease: Super simple and fast.
Appearance: Perfectly pink shrimp speckled with bits of green cilantro and deep brown chipotle.
Pros: This recipe is perfect for tapas, as an appetizer or to go in tacos, quesadillas, burritos, anything!
Would I make this again? Yes.
Adapted from The New Best Recipe
- 1 chipotle in adobo sauce, minced
- 2 teaspoons adobo sauce
- 4 teaspoons brown sugar
- 2 tablespoons lime juice
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons vegetable oil
- 1 1/2 pounds extra-large shrimp (21-25 per pound), peeled and deveined
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon sugar
Combine chipotle, adobo sauce, sugar, lime juice, and cilantro in a small bowl. Set aside.
Heat 1 tablespoon oil in a 12-inch skillet over high heat until smoking. Meanwhile, toss the shrimp, salt, pepper, and sugar in a medium bowl. Add half of the shrimp to the pan in a single layer and cook until spotty brown and the edges turn pink, about 1 minute. Remove the pan from the heat. Using tongs, flip each shrimp and let stand until all but the very center is opaque, about 30 seconds. Transfer the shrimp to a large plate. Repeat with the remaining oil and shrimp.
After the second batch has stood off the heat, return the first batch to the skillet. Pour the chipotle-lime mixture over the shrimp and toss to combine. Cover the skillet and let stand until the shrimp are cooked and the chipotle-lime mixture is heated through, 1 to 2 minutes. Serve immediately.
I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)
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