Smoky Chipotle and Chiles de Árbol Shrimp

1

PREP TIME

10 min

TOTAL TIME

25 min

Serves

4 to 6

Smoky Chipotle and Chiles de Árbol Shrimp

(Recipes by: Diala Canelo; produced by: Chantal Braganza and Sun Ngo; Photography by Carmen Cheung; food styling by Sage Dakota; prop styling by Christine Hanlon; hair and makeup by Wendy Rorong; clothing courtesy of horsesatelier.com)

This deliciously smoky shrimp recipe has only a handful of ingredients.—Diala Canelo


Ingredients

  • 600 g raw shrimp
  • 2 tbsp adobo sauce from canned chipotles
  • 2 tbsp lemon juice
  • 4 tbsp extra-virgin olive oil , divided
  • 1/2 tsp sea salt
  • 1/2 tsp ground chiles de árbol
  • 2 garlic cloves , minced

Instructions

  1. Combine shrimp, chipotle sauce, lemon juice, 3 tbsp oil, salt, chiles de árbol and garlic; let stand for 10 min.
  2. Heat remaining 1 tbsp oil in a large skillet set over medium-high. Add shrimp mixture, reserving 2 tbsp of the marinade; discard remaining marinade. Cook shrimp until pink, 2 min per side. Stir in reserved marinade in the last 1 min of cooking, scraping up brown bits from bottom of the pan. Set aside and keep warm.
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