Smoky Chipotle and Chiles de Árbol Shrimp
2
- Prep Time10 mins
- Total Time25 mins
- Makes4 to 6 servings
(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 comes together with only a handful of ingredients.
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
Combine shrimp, chipotle sauce, lemon juice, 3 tbsp oil, salt, chiles de árbol and garlic; let stand for 10 min.
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.
This recipe is part of a homemade taco bar menu developed for Chatelaine by Diala Canelo. Get all the recipes for our complete taco feast.
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