Spicy tomato zips up this traditional Mexican dish
When Americans think of Mexican food, we picture tacos, enchiladas, and refried beans. But seafood? Not so much.
Which is odd, because Mexico has a long coastline with some extremely productive fishing grounds. Mexicans eat lots of seafood, and many famous seafood dishes are well known throughout the country. It’s just that many of us gringos aren’t familiar with them.
With Cinco de Mayo on the horizon, you may be planning a festive menu. So how about a traditional shrimp dish from Veracruz? It has all the zesty flavor you expect from Mexican food, but it’s lighter and healthier than many of the dishes you may know.
Sounds like a winner. Olé!
Recipe: Shrimp in Chipotle Sauce
Just about every restaurant in Veracruz serves this dish—and they all probably have slightly different recipes. My version is fairly simple and straightforward. I adapted it from recipes in Rick Bayless’s Mexican Everyday and Williams-Sonoma Collection: Mexican.
This is usually a main-course dish, typically served on a bed of white or Mexican rice (I think white rice is the better choice). But you can also serve this as a sort of shrimp cocktail (I include details in the Notes). The Notes also describe a variation of this dish that uses bacon.
This dish takes about 30 minutes to prepare.
The recipe serves 3 or 4. I think it’s best eaten freshly made, but leftovers will keep for a day or two if refrigerated in an airtight container (though they do lose a little quality, IMO).
- 1 pound headless shrimp, size 21-25, shelled and deveined but with the tails unshelled (if the shrimp are frozen, you may want to thaw them in the refrigerator overnight—see Step 1; use a bit more than a pound if you have hearty appetites)
- 4 cloves garlic, peeled and finely diced or cut into thin slices
- ½ medium onion, peeled and finely diced (I prefer yellow, but white works too)
- 1 tablespoon olive oil
- salt to taste (about ½ teaspoon kosher salt for me)
- 2 chipotle chilies (from a can—see Notes; or use just 1 if you prefer less spicy)
- ~1 tablespoon sauce from the chipotle can
- 1 15-ounce can diced tomatoes (you can double this if you like; see Notes)
- up to 1 cup water (optional—see Step 6; may substitute chicken stock or seafood stock)
- ~¼ cup chopped cilantro for garnish
- ~3 cups cooked white rice for serving (or as much as you want; prepare the rice using your favorite recipe, or follow package directions)
- Do the prep work: If using frozen shrimp, thaw them a few hours before you begin to prepare this recipe (or cook them frozen—just double the amount of cooking time; if using fresh shrimp, see Notes). Peel and dice the garlic and onions. Assemble the remaining ingredients. (You can chop the cilantro while the tomato mixture is cooking in Step 5). Get your rice cooking, if necessary.
- Place a large (10- to 12-inch) frying pan, preferably nonstick, on medium stovetop heat. When the pan is hot, add the olive oil and heat (this takes maybe 15 seconds; the oil will shimmer when hot). Add the shrimp and cook until half done (about 2 minutes or so). Remove the shrimp and set aside.
- Add the diced garlic and onion to the frying pan, then add salt to taste. Lower the heat a tad, and cook for 5 minutes.
- Meanwhile, using a blender or food processor (a mini one works better), process the chipotle chilies, chipotle sauce, and canned tomatoes. Pulse a few times until the ingredients are well blended (I like the mixture to be a bit chunky, but you can blend to smooth if you prefer).
- After the garlic and onion have cooked for 5 minutes, add the tomato mixture from the blender. Bring the tomato mixture to a simmer, then adjust the heat to keep it just simmering. Cook for 5 minutes (10 if you want a thicker sauce).
- After 5 minutes, add water or stock to the tomato mixture to form a sauce. Add enough liquid to create the consistency you prefer (I like a heavier sauce, so I rarely add more than half a cup of liquid, but you may prefer something lighter). Taste the sauce and add more salt if necessary. If the sauce seems too tart, you can also add some sweetener (see Notes). Add the shrimp to the sauce, and cook until done (another 2 minutes or so).
- To serve, spoon cooked rice onto a dinner plate, then ladle some shrimp and sauce over it. Garnish with a sprinkle of chopped cilantro.
- In many parts of the country, “fresh” shrimp actually arrive at the market in a frozen state. So I usually just skip the “fresh” ones and buy frozen. Shrimp often are higher quality anyway if they’re IQF (individually quick frozen). IQF shrimp are “blast frozen” soon after they’ve been harvested, so most of their flavor remains intact. For this dish, I suggest buying frozen, deveined shrimp that have been shelled (except for the tail portion).
- If you’re using fresh shrimp, you’ll probably want to devein them (the dark line that runs along the top of each shrimp is its intestinal tract, or “vein”). If you’re buying fresh shrimp, I assume you know how to deal with them, but here’s a brief recap of the procedure (I always buy fresh shrimp in the shell, with the heads attached): First, pull off the head and legs. Then, starting at the end where the head was, pull off the outer shell (I usually leave the bit at the tail end attached). To devein, I use a small knife and cut a slit down the shrimp’s back, maybe ¼ inch deep. Then I use the knife to remove the vein.
- If at all possible, buy shrimp that were harvested from the Gulf of Mexico. They have the best flavor, IMO.
- For this recipe you want to use canned chipotle chilies. These usually come in 7-ounce cans, and most grocery stores carry them in their Mexican food sections. The chilies are packed in adobo sauce, which is a tasty vinegar-based sauce, and we use some of the sauce in the recipe. You won’t need the whole can, so store the rest in an airtight container in the refrigerator, where they’ll keep for weeks (months, probably).
- If you like lots of tomato sauce (or you want to stretch this dish a bit), you can use two 15-ounce cans of tomato. In that case, I’d also suggest using more canned chipotle peppers.
- Bacon makes an outstanding addition to this dish. To add it, sauté 3 slices of bacon that have been cut into pieces of ½ inch. When the bacon pieces are brown, remove them from the pan with a slotted spoon. Pour out most of the bacon fat (leaving about a tablespoon in the pan). Then proceed with the recipe, cooking the shrimp in the hot bacon fat (omit the olive oil if you go this route). Add the bacon pieces back to the dish when you add the shrimp in Step 6; or sprinkle them on top as a garnish in Step 7.
- You can adapt this dish to be served as a Mexican Shrimp Cocktail: Prepare the chipotle sauce so that it’s quite thick (don’t add extra water), then chill the sauce. Prepare the shrimp separately—either cook them your favorite way and chill them, or simply thaw cooked, frozen shrimp. For added flavor, marinate the shrimp (before or after cooking) in lime juice flavored with chopped garlic. Chill the shrimp, then serve with the chilled chipotle sauce. When serving as an appetizer, place the sauce in a largish bowl and let people dip shrimp into the bowl while you’re having drinks. To serve at table as a first course, divide the sauce among small bowls, then dangle a few shrimp from the rim of each bowl.
- Traditionally, the sauce for this dish resembles a chipotle salsa, and is often made from dried chipotle peppers. In fact, if you want, you could probably substitute a commercial jarred chipotle salsa for the sauce in this dish.
- Tomato sauce with chilies can sometimes be a bit tart. If you find that unpleasant, you might want to add some sugar when you adjust the seasoning in Step 6.
- In fact, many traditional recipes call for a bit of sweetener, usually in the form of piloncillo—an unrefined sugar that’s somewhat similar to brown sugar. In Mexico, many cooks take the shortcut of substituting a cola soda (such as Coke or Pepsi), which also adds an interesting flavor note. If you experiment with this, use cola instead of water in Step 6. You’ll want to cook the sauce a few minutes more to blend in the flavor of the cola.
- Although this dish is well known in Veracruz, it’s not the most famous food from the region. That honor goes to Huachinango a la Veracruzana, a dish that uses whole red snapper (if you substitute another fish, it becomes Pescado a la Veracruzana). With its capers and olives, this dish seems almost Mediterranean.
“I was looking at Rick Bayless’s recipe for this dish,” said Mrs. Kitchen Riffs. “He suggests a variation where you substitute scallops for shrimp.”
“Yes, but the shrimp version is a classic,” I said.
“I totally love scallops,” said Mrs K R. “As you know.”
“Right,” I said. “But for the blog . . . .”
“In fact, I’d rank scallops as one of my all-time favorite foods,” said Mrs K R. “That’s F A V O R I T E.”
“I thought shrimp would appeal to more readers . . . .”
“I really, truly adore scallops,” said Mrs K R. “Did I mention that?”
Yes, I think she did.
Scallops in Chipotle Sauce, anyone?
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Just excuse me for one minute while I gain my composure. Okay, I just couldn't help myself giggling at Mrs. K.R. and her desire for scallops in this dish:)
Although I have been in shrimp mode for a few days now, (must be the tease of warmer weather on the horizon) I can definitely "taste" the scallop version of this dish. Personally, I love the shrimp rendition and the notion of a Mexican Shrimp Cocktail. Love the flavors especially the chipotle sauce, a personal favorite of mine:)
I actually found a new fish monger in State College during the Lent season. I just have to get my self back there and pick up some shrimp, or scallops:) Thank you so much for sharing this spicy classic recipe John. Simple, quick and delicious; my kinda dish!
I could eat this made with either shrimp or scallops. Being a south Texas girl I will eat anything with a Mexican flavor. Not only does it sound terrific, but it looks beautiful as well.
Hi Louise, Mrs K R won't rest until we do the scallop version of this! I'll bet it's terrific -- this dish sure is. Thanks for the comment.
Hi Karen, this is such a terrific dish! And pretty easy to make too, with a wonderful flavor payoff. Thanks for the comment.
Veracruz style was one of my first forays into cooking as a kid. My version was not quite this refined (in fact I think it was just frozen shrimp and tomatoes wrapped in foil and baked), but I remember it being delicious. GREG
What you said is funny....mainly because I wasn't too big a fan of Mexican, until I tasted one seafood plate in on mexican place Plaza Bonita at Grand Canyon. Oh, it was just lip smacking awesome. This instantly reminded me of that plate. Awesome post john, another winner.
Hi Greg, isn't this such a great way to prepare seafood? Loads of flavor! I can't resist anything with chipotle, I must admit. Thanks for the comment.
Hi Minnie, there are some outstanding Mexican seafood dishes. I'm as guilty as anyone else in settling for the meat-heavy dishes. But the seafood ones can be so good. Thanks for the comment.
The vibrancy of the color of these shrimp is making me hungry. It looks like I could almost reach in my monitor and grab these shrimp. Delicious looking plate, John. Thank you. :)
I've used chipotle spice a lot but never chiles from the can. Your recipe sound like the perfect one for getting my feet wet. I love Vera Cruz style shrimp.
Shrimp flavored with Chipotle pepper looks and sounds divine!!! I love Chipotle flavor, but never tried on shrimp. Thanks for sharing the recipe!!!
I'm always trying to jazz up shrimp - love your zesty recipe, John!
Those shrimps looks so tasty! And yes we also have fresh frozen shrimps here as well
Hi John , love you version of Shrimp in Chipotle Sauce and I know I will like Mrs. K R version , I love my family love scallops and both are plentiful here . The celebrations for Cinco de Mayo will start here May 5th ... what a fun time , it's like Mardi Gras with out the Masks ... just bright and beautiful colors . Thanks so much for sharing :)
Scallops in chipotle sauce? Now that would be really interesting to try, unusual but interesting :)
I was cracking up reading your comment on my blog - chipotle lovers unite! This shrimp dish looks AMAZING - I adore spicy shrimp and I know the recipe is great if it comes from you. Thanks!!
Hi Ray, aren't these great? Look wonderful, taste better! Thanks for the comment.
Hi Mireya, I used dried chipotle powder all the time too, but it's nice to use the whole canned ones sometimes. Same flavor, just seems a bit different somehow. Thanks for the comment.
Hi Shibi, smoky chipotle and shrimp really are a wonderful match -- definitely worth trying. Thanks for the comment.
Hi Georgia, isn't this nice? Perfect for y'all down in Texas! ;-) Thanks for the comment.
Hi Raymund, they really are tasty! And I think "fresh" frozen is becoming the norm almost everywhere -- or at least that's my impression. Thanks for the comment.
Hi Nee, "Mardi Gras without the masks" -- love that description of Cinco de Mayo! Thanks for the comment.
Hi Gintare, I think you'd definitely want to use sea scallops -- bay scallops would probably be overpowered. Something we'll definitely be trying -- Mrs KR insists! ;-) Thanks for the comment.
Hi Kristy, isn't chipotle amazing stuff? I can't get enough! And it's really good in this recipe. Thanks for the comment.
Your shrimp dish sounds scrumptious and as always, your photographs are spectacular.
I love shrimp and I love chiles and you've combined them seamlessly! This is great!
Hi Rocquie, isn't this a nice dish? Lovely flavor! Thanks for the kind words, and comment.
Hi Mary Frances, done shrimp and chilies make a dynamite combo? In more ways than one? ;-) Thanks for the comment.
One of the first dishes my sister made when she got her first apartment was Shrimp Veracruz. We all thought she was really trendy and clever but after eating it thought it was fantastic. It's so attractive too.
Confession: I have about 10 jars of chilies in adobo sauce in the cupboard at all times.
I use them that much in all my cooking. AND I have 3 bottles of the Tabasco Chipotle as well. LOVE that stuff. Have you tried it?
Wow! I am in love with the first photo. This dish looks to die for -- literally! Great job, John!
This recipe is a masterpiece....shrimp and chipotle sauce pairs so perfectly together,beautiful...vibrant and perfect balance of flavors...inspiring food clicks as always,thanks for sharing :-)
I have tried cooking chipotle recipes before and realised that I can sustained using chipotle in adobo sauce as a common ingredient for my cooking as a long term... They are too expensive in Melbourne!!! And only available in specialty shops! Ouch!
I can only see and drool at your delicious chipotle shrimps :D
Hi Maureen, doesn't this dish have wonderful flavor? And I agree it looks great! Thanks for the comment.
Hi Dawn, you're an addict! Which in this case is a good thing. ;-) I haven't tried the Tabasco Chipotle -- thanks for recommending it, I'll give it a try. And thanks for the comment.
Hi Denise, this is such a good dish -- tons of flavor. Thanks for the comment.
Hi Kumar, this really is a super dish -- I love its spicy flavor. Thanks for the comment.
Hi Zoe, bummer that canned chipotles are so expensive in Melbourne! Although you could probably make this with dried chipotles (and maybe add a touch of vinegar to the sauce to help mimic the adobo flavor). Thanks for the comment.
I just want to stick a fork in that top shrimp and bite into it. What a fabulously delicious looking shrimp dish John! Definitely will be picking up a can of chipotle adobo and a pound of shrimp very soon. Thanks for sharing this Mexican classic! Happy Cinco de Mayo!
This shrimps sound and look awesome John...and yes, I could see scallops made this way as well...yum!
Thanks for the recipe...hope you are having a wonderful week :D
Hi MJ, I think you'd really love this dish! Tons of flavor. I'll bet it'd be fun to figure out a way to mix in some green chilies too! :-) Thanks for the comment.
Hi Juliana, we haven't made the scallop version yet but we will. If I know what's good for me. ;-) Thanks for the comment.
Now this is super cool. I love this so much. I can't partake because of my stupid allergy but this would go over well with family who can eat it.
Scallops or shrimps, I would enjoy both! I love fish tacos and it's sad not all Mexican places don't offer it. There are so many great seafood at Mexican restaurants that we cannot miss! I love chipotle sauce and this sounds yummy!
I'm thinking that any day now, there's going to be a scallop recipe on this blog! I love the look of this shrimp dish (even though it's not scallops); it's really pretty with such vibrant colour. It's so true that when we think of Mexican food we think tacos and burritos. There really is so much more to Mexican cuisine xx
I love prawns, and rice is one of my favourite starches so this dish is pretty close to perfect for me. We don't have the same range of chilies that you have over there. I wish I knew more about the different ones.
it is odd we don't think of seafood when we think of mexican food. i was guilty of the same until we visited Mexico a few years ago. During our stay, i think i had ceviche maybe 839 times (we were there for a week) and it was the freshest, most amazing fish ever, and there were several other fish dishes which were equally brilliant. this recipe looks gorgeous; i love shrimp, although i have to say i agree with Mrs. KR: i love a scallop as well, so... :) And Rick Bayless does't do much wrong in my book.
Pilloncillo: i *just* saw that somewhere and almost picked some up. Whole Foods, maybe? I swear i did.
Serve chipotle in any dish, and I'm there. There's something out that smoky heat that compliments so many recipes. The shrimp looks amazing, and if I can have it on the table in under 30 minutes, that a good thing too.
YUM! You are right, seafood is not the first thing that comes to mind when thinking about Mexican cuisine and that should change. I love the simplicity of this combo, which sounds light and perfect for a summer meal.
Hi Kim, yeah, I know shellfish and you don't get along. But you could watch others in your family slurp this up! Although that'd be kinda cruel to you, alas. Thanks for the comment.
Hi Nami, fish tacos are definitely something a lot of US Mexican restaurants do offer these days! They're wonderful, aren't they? Thanks for the comment.
Hi Charlie, it's amazing but I have only a couple of scallop recipes on the blog, and they appeared a long, long time ago. I have a spectacular one I need to do one of these days. But there's always so much other stuff to do! ;-) Thanks for the comment.
Hi Suzanne, there's an amazing number of chilies! And you probably see all sorts of Asian chilies that are rare in the US (outside of ethnic markets). I know so little about all the varieties too! Thanks for the comment.
Hi Shannon, when I lived in Texas (years ago) pilloncillo was on the supermarket shelves right next to the 5 pound bags of sugar (yes I know sugar comes in 4 pound bags now; I lived in Texas ages and ages ago). Global foods or any of the Mexican supermarkets would carry it. Thanks for the comment.
Hi Kristi, this really is a fast and easy dish, isn't it? Plus all that lovely spice without all of the calories of a lot of Mexican dishes. Winner! ;-) Thanks for the comment.
Hi Judy, isn't this nice? And although I love Mexican seafood dishes, I'm really guilty of looking first at all the meat-heavy dishes when I go to a Mexican restaurant. Habit, you know. ;-) Thanks for the comment.
Wonderful! I love the flavor of chipotle chillies. Those shrimps must taste fantastic.
I have had a shrimp craving lately. This spicy dish sounds perfect!
You amazes me every time I check on your blog posts, always come up with a terrific recipe. You are right about thinking of only tacos and enchiladas when we talk Mexican. Scallops or shrimps I am sure I will love both.
Hi Rosa, I agree that the flavor of chipotle is so wonderful! And yes, the shrimp taste terrific. ;-) Thanks for the comment.
Hi Laura, this dish certainly will help satisfy that craving! Thanks for the comment.
Hi Amira, aw shucks, such a nice thing to say! Thanks for that, and for taking time to comment.
Nothing better than shrimp with a little kick of spice. This looks fabulous, and I can imagine enjoying it with an icy margarita. ;)
Hi Carolyn, an icy margarita makes most things better. ;-) Thanks for the comment.
I love shrimp! This recipe sounds excellent. Thanks for sharing!
Ole! And very yum!!!
I just recently switched to buying fresh frozen shrimp - and I have a bag in my freezer - as well as chipotle chilis - I am thinking this dish NEEDS to happen! Thanks for sharing this one!
Hi Dawn, isn't this a great recipe? And the shrimp really shine in it! Thanks for the comment.
Hi Lizzy, very yum! ;-) Thanks for the comment.
Hi Shashi, this dish really does need to happen for you. ;-) Enjoy! Thanks for the comment.
Why didn't I think of seafood for cinco de mayo!? This looks wonderful!
Hi Ashley, well, there's always the day after Cinco de Mayo. ;-) Thanks for the comment.
John, as you know, my boys love it spicy, so they would love the chipolte sauce. I know I should never,ever disagree with Mrs. Riff as that might get me in lots of hot water but I am delighted you did this dish with shrimp as shrimp are more easily assessable. Happy Cinco de Mayo. and take care, BAM
I bet the smoky chipotle is really nice in this.
So, did you oblige Mrs KR with a scallop version? I'm not a huge seafood fan but one way I do like shrimp is in a spicy sauce or marinade. These look great, and perfect for a party as a main or nibbles. Chipotle peppers sure add a lot of flavour.
On a different note, did Blogger have a security issue or anything? I didn't get your post in my inbox this time, it went to the spam folders funny thing is, it wasn't just yours, all the blogs on the Blogger platform went to my spam folder. I had to go in and retrieve them and even after that, your list didn't appear but as a bunch of jumbled letters. Weird. Don't know if it's my iPad or just a one off. Hopefully, it'll work itself out. Take care, John!
This is a recipe I hope my husband will enjoy. He is used to only fresh prawns and shrimps cooked the Indian spicy way (they better be fresh or nothing!) and if I try to introduce just boiled prawns he freaks out. lol
Until now my husband has enjoyed Mexican flavors, which are not that well known here, so I think this should be a winner for him too (I will definitely enjoy it!)
Hi Bam, Mrs KR like the shrimp version of this, too. It's just that the scallops version has, well, scallops! ;-) I'll bet your boys would really like the dish. And I know you know you double the recipe to account for their appetites! Thanks for the comment.
Hi Carolilne, it really is -- super flavor. Thanks for the comment.
Hi Nazneen, Mrs KR will be getting a scallop version for sure! ;-) Thanks for letting me know about the Blogger issue -- others have mentioned their emails aren't going through. I'm receiving mine OK (I actually send an email to two different email accounts to test) but it's so distressing when things like this happen. One of the upsides of being with Blogger is they take care of most of the behind-the-scenes nuts and bolts so you don't have to worry about them. And in general, their performance is extremely good. The downside? Is when something happens, you're kinda powerless to do anything. But they're usually on top of things and get them fixed. Thanks for letting me know about this, and do let me know if it continues. And thanks for commenting.
Hi Helene, I'll bet your husband would indeed like this. And you can always add a bit more spice, if necessary! Thanks for the comment.
Oh goodness gracious this shrimp looks perfect. Really love the idea of adding some spice!
Hi Pamela, isn't this a great looking dish? And its spicy goodness tastes even better! Thanks for the comment.
Could you deliver this to my house in, say, a couple of hours? What a perfect may to celebrate cinco de mayo! I'd happily accept the scallop variation as well.
Hi Lisa, :-) We haven't tried the scallop version yet, but we will, we will. Thanks for the comment.
Luckily living In the Pacific NW and in a small town on the water, fresh shrimp can be gotten easily. When you mentioned how this recipe could be easily converted to a shrimp cocktail, I realized how long it's been since I have indulged in one. This looks delicious and I agree with you and Lisa that it would be a winner with scallops too. While you are out delivering to Lisa, let me give you my address too.
This looks delicious! I just bought a package of frozen shrimp today (the nice large ones) and now I know what I am going to do with some of them. I agree, the white rice would be perfect! I really enjoy your notes. Great recipe!
Hi Carol, I could probably make a business out of delivering this dish! ;-) Thanks for the comment.
Hi Pat, this dish has loads of flavor, so I think you'll enjoy it! Thanks for the comment.
You have just combined two of my most favorite things: shrimp and chipotle. This is what I need right now!
I just adore Mexican food. The cuisienis so varied adn so tasty. And this dish looks wonderful! Thanks!
Yum - this looks so flavorful and really delicious! I love the flavor and heat from chipotles in adobo.
Nothin' like those canned chipotles in adobo sauce! I brought one small can over to Australia in my suitcase from the US. Because they are so spicy, I only use a small amount- and you're right- they last a long time!
Whoo hoo. perfect combo.
Hi Cathleen, isn't this a dynamite combo of flavors? So worth trying! Thanks for the comment.
Hi Adri, Mexican food has a lot more variety than many people realize, and can have some very subtle flavors. Really worth getting to know better! Thanks for the comment.
Hi Amy, isn't this nice? And chipotles packed in adobo are such wonderful stuff! Thanks for the comment.
Hi Fran, in my youth I'd put a whole can of those in a big batch of chili. I think it was probably 8 alarm! These days I'm much more restrained. ;-) Thanks for the comment.
Hi Candy, isn't this nice? So tasty! Thanks for the comment.
Hi John that dish is a downright celebration of colour and flavours and what better day to have it than on Cinco de Mayo! Personally I prefer to remove the tails particularly in a saucy dish and that way I don't have to dive into it with both hands at the table. I knew that Mexico were big on fish because of their exquisite Ceviches, it's something I cannot resists when we dine out Mexican food. We have a few great places in Toronto, thank goodness. I've made a few of Rick Bayless's recipes and like you have adapted them to our tastes. One of my favourites is the Sopa Azteca (on my blog) and the way we have it, it's a meal in itself!
Hi Eva, I usually just cut the tails off the shrimp at table, with knife and fork, although it's certainly less work cutting them off in the kitchen beforehand! But they look so nice with them on. And aren't there so many great Mexican seafood dishes? Such a great assortment for us to choose from! Thanks for the comment.
I love eating Mexican seafood. It's a shame we aren't exposed to it more here! This shrimp dish looks delicious John! Thank you for sharing it!
Hi Monet, although I love what are in the US "traditional" Mexican dishes that are usually meat and cheese heavy (usually, though not always, more Tex-Mex than Mex), the seafood ones really speak to me. So good! Thanks for the comment.
Every once in awhile I consider myself a Mexican Food snob ... just because I prefer traditional over our Americanized offerings. But then I'll have a great Tex-Mex dish and step right off that high horse. :) I'm making a shrimp salad tonight with Chipotle mayo dressing.
So, how did the scallops come out? :). You are so right....we never order seafood at our favorite Mexican restaurant. I think we become too complacent and just order the usual tacos and enchiladas. (But really, wouldn't these shrimp make a great filling for both?). Thanks, John.
You could always make it with shrimp AND scallops, John! Looking totally delicious either way and it's definitely going on my list of things to make soon - thanks!
Hi Lea Ann, oh, I love Tex-Mex too! And New Mexico Mex and California Mex. But that's all a lot of people know, and there's so much more (as I know you know). Shrimp salad with chipotle mayo dressing? What time is dinner? ;-) Thanks for the comment.
Hi Debra, these shrimp would indeed make a great filling for a taco, in particular, but also an enchilada. We haven't gotten to the scallops yet, but we will. ;-) Thanks for the comment.
Hi Donalyn, shrimp and scallops would be the ticket! Actually I'm working on Mexican dish inspired by this that does use shrimp and scallops, but loads more. :-) Thanks for the comment.
I don't think I can buy Chipotle Chili here. Are those available in can or bottles?
I tried commenting before but it seems to have been swallowed up in the blogspot hither lands. :D I agree with you about seafood being a great part of Mexican cuisine on along its coastline. Your dish sounds great.
You're so right about our "fresh" shrimp being pre-frozen. The same holds true for much of our seafood here. That's why it was such a great find when I learned of a couple fishmongers that sold truly fresh seafood. Still, though, when it comes to shrimp, IQF is just fine for me. And isn't Rick Bayless great? His Frontera Grill here is among my favorite restaurants. I'm sure this recipe, with that pedigree, is delicious. I'd hate to make it without any idea of what it should taste like. I think another trip to the Frontera is in order. Thanks, John, for both the recipe an a reason to get back to the Frontera. :)
Hi Peachy, chipotle is the smoked, dried jalapeno chile. It's often sold in cans here, or as dried whole chile (or often chile powder). For this dish I like the canned, but if you can find a dried version, you could probably work with it in this dish. Thanks for the comment.
Hi Karen, the www ether thingy is something, isn't it? ;-) Glad you tried again. And I agree Mexican seafood dishes can be wonderful! Thanks for the comment.
Hi John, I've never been lucky enough to go to Frontera Grill -- would love to someday. So I have to cook from Rick Bayless' books, rather than getting him to cook for me. Lucky you! Thanks for the comment.
Such a delightful dish to behold! Plus the Mexican spice kicking in...wow! Great pics, too. Thank you!
This sauce looks awesome and we can get really fresh prawns here in Sydney. I'm inspired to check this recipe out now. Love the name galloping scallops lol!
Shrimps in chipotle sauce? That sounds so yummy! I think any seafood will go well with chipotle sauce. I am a huge fan of Mexican food and this sounds pretty simple to make and goes so well with rice. I am going to try out when I get a good size of shrimps.
Hi Julie, isn't this a pretty dish? So tasty, too! What could be better? ;-) Thanks for the comment.
Hi Chopin, galloping scallops will definitely happen someday! ;-) This is such a great dish -- worth trying. Thanks for the comment.
Hi Holly, this really is a simple dish -- a major win, I'd say! So tasty, too. Thanks for the comment.
John, I have never made chipotle shrimps at home, but after reading your amazing post and going through these mouth-watering pics...I would definitely save it to try the recipe later! Thanks!!
Hi Purabi, this really has excellent taste -- and can be either somewhat mild or very spicy, so I think it's a dish you'd love. Thanks for the comment.
You had me at chipotle...but I think you need to heed the Mrs. and get her some scallops...PRONTO! ;)
Hi Pamela, I'll eat anything with chipotle. And you're right about the scallops -- gotta do that, and soon! Thanks for the comment.
i vote for scallops in chipotle sauce! i adore scallops to the moon and back!
Hi Amy, you'd and Mrs KR would really get along well together! She adores scallops to the moon and back too. ;-) Thanks for the comment.
O boy... You know I have a weakness for anything chipotle right? And this is just perfect. But maybe with the scallops... :) Or both! Even better!
Hi Simone, chipotle really has such a great flavor, doesn't it? I love it! And this dish is wonderful -- really worth trying. With either shrimp or scallops. :-) Thanks for the comment.
John, I made this shrimp recipe tonight and we loved it! My husband said, "honey, this is delicious!" Thanks for sharing......:)
Hi Pat, glad you and your husband liked it! Thanks for letting me know. :-)
Love the sound of this dish! Definitely like the idea of more seafood based mexican dishes... you are right, even here in OZ we don't really get many seafood dishes in our mexican restaurants.
Hi Amanda, in the US, at least, when most people think Mexican, they're really thinking Tex-Mex. Which is heavy on meat, cheese, and beans. Although it's getting much easier to find authentic Mexican in restaurants -- and dishes like these. Thanks for the comment.
A divine recipe! I love anything shrimp. Pinning.
Hi Lail, we love shrimp too! And this is a particularly nice recipe, IMO. Thanks for the comment.
You have the best shrimp finger food recipes. Maybe it helps that they seem to go so well with drinks :)
I love enchiladas and taco, but many times when we get Mexican food, I opt for seafood. Mexican seafood dishes can be so delicious. This shrimp dish looks amazing, John! Looks easy enough for a weeknight dinner. Great post, John!
Hi Irina, I did first make a version of this to go with drinks! And it's terrific that way, as well as a main course. Thanks for the comment.
Hi Bill, this is definitely easy enough to a weeknight dinner, and good enough for a weekend one! Thanks for the comment.
beautiful looking shrimp! and love that sauce! :)
Hi Sarah & Arkadi, the sauce is soooo good! Shrimp too. ;-) Thanks for the comment.
Mexican food is one of my favorite! Loving the shrimp and sauce!
Hi Asmita, we love Mexican too. And really need to eat it more often! Thanks for the comment.
This looks great, I like the sauce very much. I think it can use to cook many other seafood or meat, like squid, mussel, fish or as a sauce for pork chop. :)
Hi Yung, I'll bet squid or mussels would be great in this! Or almost anything. ;-) Thanks for the comment.
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