Tequila-Chipotle Shrimp

Chef Deborah Schneider calls this easy, 12-minute dish “firing-squad shrimp” because it gets a little spice from a chipotle in adobo sauce.

  • Total Time:
  • Servings: 4

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  • 2 tablespoons canola oil
  • 1/2 cup finely chopped red onion
  • 1 chipotle chile in adobo sauce, minced
  • One 15-ounce can diced tomatoes
  • Salt
  • Pepper
  • 1 pound large shrimp, shelled and deveined
  • 1/4 cup finely diced fresh pineapple
  • 1 tablespoon tequila
  • Chopped cilantro, for garnish

How to make this recipe

  1. In a large skillet, heat the oil. Add the onion and chipotle and cook over moderately high heat, stirring, until just starting to soften, 2 to 3 minutes. Add the tomatoes and bring to a simmer. Season with salt and pepper, then nestle the shrimp in the sauce and cook, turning once, until just white throughout, about 5 minutes. Stir in the pineapple and tequila, garnish with cilantro and serve right away.

Suggested Pairing

Fruit-forward, full-bodied California Chardonnay.

Contributed By Photo © John Kernick Published February 2015

507808 recipes/tequila-chipotle-shrimp 2015-01-22T21:17:39+00:00 Deborah Schneider american|mexican|4|basic-easy|fast|healthy|weeknight-dinner february-2015 recipes,tequila-chipotle-shrimp 507808

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