This recipe is ready in less than 30 minutes which makes it a perfect weeknight dinner but it is impressive enough to serve to a group of friends
One of the many things I love about this recipe is the contrast between spicy, smokey, and sweet. The other thing to love is that you likely have everything you need in your pantry or refrigerator for the sauce. Just pick up a pound of shrimp and dinner is ready.
Serve the shrimp over rice or couscous for a full dinner. It’s also fantastic in shrimp tacos! Just substitute turkey for shrimp using our turkey taco recipe.
Ingredients Needed:
- Shrimp – jumbo-sized (21-25 size), peeled and deveined
- Orange Juice – use freshly squeezed if possible
- Ketchup – helps boost the flavor of the sauce
- Lemon Juice – freshly squeezed
- Chipotle Peppers in Adobe Sauce – see below for more info on this powerhouse ingredient
- Worcestershire Sauce – adds a touch of richness and umami to the sauce
- Sea Salt – or Kosher salt
- Scallions – for garnish
How to make Roasted Shrimp in Chipotle Sauce:
Everything, except the shrimp and the scallions, is part of the sauce. If serving with rice or couscous make ahead of time because the shrimp cooks quickly.
- Combine orange juice, ketchup, lemon juice, chipotles, Worcestershire sauce, and sea salt, in a small saucepan
- Bring to a boil and then immediately reduce the heat to a simmer
- Simmer for 5 minutes or until the sauce is thickened and let cool slightly
- Reserve half of the sauce for serving
- Clean the shrimp, put it in a medium bowl, and add half of the cooled chipotle sauce
- Mix well to coat completely
- Place shrimp on a sheet pan in a single layer
- Roast in preheated 425°F oven for 4-5 minutes, turn and roast for additional 3-4 minutes, or until the tails start to curl
- Slice scallions for garnish while the shrimp is cooking
- Remove shrimp from oven, place on plates or one bigger platter, scatter with sliced scallions, and serve.
Tips for Roasting Shrimp:
- Roasting shrimp is easier than sauteeing shrimp because the temperature in your oven is consistent and even, whereas the flame on your stovetop varies. You can control the cooking so it’s a bit more difficult to overcook the shrimp in the oven.
- Shrimp in the oven cooks best with high heat. For this recipe, we will cook them at 425°F for around 10 minutes total.
- Once the shrimp are firm to the touch and the tails start to curl the shrimp are done!
What is Chipotle in Adobo Sauce:
Chipotle peppers in adobo sauce are easily found in every grocery store, in the same area as Hispanic or Mexican food. It comes in a can or a jar. You will only need 2 Tablespoons for this recipe, but the remainder saves in the refrigerator, or can be frozen. I like to buy the jar version because you can store it right in the refrigerator afterward.
Here are the two brands I recommend:
Prepping the shrimp for roasting:
In the seafood industry, shrimp are sold by their quantity per pound. We use Jumbo Shrimp for this recipe, which is 21-25 pieces per pound, but you can use larger. I don’t recommend anything smaller because you risk overcooking the shrimp.
Be sure to clean, shell, and devein the shrimp. Leave the tails on if you would like.
Craving more shrimp ideas?
- Try our Garlic Shrimp with Roasted Tomatoes
- Classic Shrimp Cocktail with Sauce
- Fast Chimichurri Shrimp
- Crunchy Coconut Shrimp
- 30-minute Honey Garlic Shrimp
Ready for more Mexican-inspired flavors?
How about our Authentic Carnitas Recipe for tacos or our Carne Asada, which is super simple and flavorful too! Homemade Spanish Rice makes a fantastic side dish.
Shrimp in Chipotle Sauce
Ingredients
- 6 ounces orange juice
- ½ cup ketchup
- 3 Tbsp lemon juice, freshly squeezed
- 2 Tbsp chipotle pepper in adobe sauce, minced
- 2 tsp Worcestershire sauce
- 1 tsp sea salt
- 1 lb jumbo shrimp peeled and deveined
- 3 scallions, sliced on the bias, for garnish
Instructions
Preheat the oven to 425°F
Sauce:
- In a medium saucepan, over medium heat, whisk together orange juice, ketchup, chipotle pepper, salt, Worcestershire Sauce, and lemon juice.
- Bring to a boil, reduce heat to a simmer and cook about 5-7 minutes until sauce is reduced. Stir occasionally.
- Reserve about 1/2 of the sauce for serving, in a small bowl or pitcher.
- Clean shrimp and place in medium-size bowl. Add remaining half of the chipotle sauce and stir to coat well. Place on a baking sheet in a single layer
- Roast in the oven for 4-5 minutes, turn shrimp and roast another 3-4 minutes, or until shrimp is pink and the tails start to curl.
- Serve over rice or cous cous, if desired, with extra sauce on the side. Garnish with scallions
Nutrition
This shrimp is loaded with flavor and is ready in about 30-minutes with ingredients you probably have on hand!
Ingredients needed:
- Cherry Tomatoes
- Extra Virgin Olive Oil
- Garlic
- Italian Seasoning
- Jumbo Shrimp (10-12’s or 16-20’s)
- Butter
- Dry White Wine
- Red Pepper Flakes
- Pasta, such as linguine, fettuccine, or spaghetti
How to Choose Shrimp:
Choose bigger shrimp for this recipe because they always have more flavor. To make the preparation quicker, buy the shrimp peeled and deveined, but leave the tails on.
You can butterfly the shrimp if you want more surface area for the garlic flavor. For this recipe it’s best to use extra-jumbo shrimp, which are either 10-12’s or 16-20’s. The number next to the shrimp, for example, 16-20, means you are buying shrimp that comes 16-20 pieces per pound.
How to make Garlic Shrimp Pasta with Tomatoes:
There are 4 easy steps to this recipe:
- Prepare the pasta, drain and reserve 1/2 cup of the pasta water for later
- Pan roast the tomatoes
- Sauté the garlic shrimp
- Toss all ingredients together and serve
How to Pan Roast Tomatoes:
During the summer there is always an abundance of delicious, beautiful cherry tomatoes. As summer wanes the tomatoes need a little added help, so pan roasting is an easy way to amp up their flavor. It brings back the sweetness, even in the off season.
Sautéing the tomatoes with olive oil and garlic also gives them a deeper flavor. For this dish we will cook the tomatoes first and then re-warm when all the ingredients are combined at the end.
How to Prepare Garlic Shrimp:
Shrimp can overcook very quickly, so be sure to have all of your ingredients ready before you start cooking. Always sauté shrimp at high heat.
- Heat butter and olive oil in a large sauté pan over medium heat
- Add garlic, stir constantly, for about 1-minute
- Add wine and cook until reduced by half
- Add Italian seasonings and red pepper flakes
- Increase heat to high and add the shrimp. Sauté for 2-3 minutes per side
- Season with salt and pepper
- Shrimp are done when they are pink are just starting to curl up. Remove from the pan and reserve
Serving Garlic Shrimp with Pan-Roasted Tomatoes:
- Add the cooked pasta to the pan and warm quickly over medium-low heat
- Add a small amount of the reserved pasta water to loosen the sauce
- Add the pan roasted tomatoes and garlic shrimp to the pan and gently toss to combine with the pasta
- If needed add more of the pasta water to create more sauce
- Serve in four shallow bowls
Other great shrimp or pasta recipes:
- Wake up your taste buds with Shrimp in Chipotle Sauce
- Honey Garlic Shrimp is ready in just 30-minutes
- Garlic Herb Mushroom Pasta is warm and satisfying, yet easy to make
- Super creamy Mac and Cheese is an all-around favorite
Suggestions for wine pairings:
Your weekday wines:
- Louis Latour Pouilly fuisse Maconnais, France (Chardonnay grape)
- Palmina Pinot Grigio, Santa Barbara, California
Your weekend wines:
- William Fevre Estate Chablis, France
- Sauvion Sancerre Sauvignon Blanc, Loire Valley, France
A special occasion wine:
- Chateau Fuisse Pouilly Fuisse Le Clos, France (Chardonnay grape)
- Louis Jadot Chassagne Montrachet, France
Garlic Shrimp with Pan Roasted Tomatoes
Ingredients
- 16 ounces linguine or spaghetti, cooked
Roasted Tomatoes
- 1 Tablespoon Extra virgin olive oil
- 1 teaspoon minced garlic
- 1 cup cherry tomatoes, halved
- 1 teaspoon Italian seasoning
- ¼ teaspoon salt
- ¼ teaspoon black pepper, freshly ground
Sauteed Garlic Shrimp
- 2 Tablespoons butter
- 1 Tablespoon extra virgin olive oil
- 1 Tablespoon garlic, minced
- ½ cup dry white wine, such as Chardonnay or Sauvignon Blanc
- 1 teaspoon Italian seasoning
- 1 teaspoon red pepper flakes
- 1½ pounds jumbo shrimp, cleaned and deveined, (size: 16-20's)
- ½ teaspoon salt
- ½ teaspoon black pepper, freshly ground
Instructions
- Cook pasta according to package directions, drain and reserve 1/2 cup of the pasta water
Pan-Roasted Tomatoes:
- Slice tomatoes in half, lengthwise
- In a large sauté pan, heat olive oil over medium heat. Add garlic and cook for 1 minute, stirring constantly. Add tomatoes, Italian seasonings, salt, and pepper and cook until softened, about 7-10 minutes.
Sauteed Garlic Shrimp:
- In a large sauté pan heat olive oil and butter. Add garlic and cook for 1 minute, stirring constantly.
- Add wine and reduce by about half. Stir in Italian seasonings and red pepper flakes.
- Add shrimp and sauté for about 2-3 minutes, per side. Season with salt and pepper.
- Add roasted tomatoes to the pan of shrimp and warm gently. If cooked pasta (if using) and gently combine. If more sauce is needed add some of the reserved pasta water and mix.
Notes
- Calorie count is for 6 servings without pasta. If using linguine calorie count is 385 calories per serving
- Any size large shrimp will work, but adjust the cooking time according to size.