Speedy Sizzling Chipotle Shrimp
Large shrimp seared in butter with garlic and smoky chipotle base, finished with fresh lemon juice and cilantro. Quick stovetop preparation in a cast-iron skillet creates a fragrant, tender dish ready in minutes. Serve over rice as a main or with crusty bread as an appetizer.
Ingredients
- ¼ cup butter
- 1 lb large shrimp, peeled and deveined (21-25 count)
- 3 cloves garlic, minced
- 2 tablespoons smoky chipotle basechipotle peppers in adobo sauce2 tablespoons sauce plus 1 teaspoon adobohomemade option
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- 3 tablespoons lemon juice, freshly squeezed
- 2 tablespoons cilantro, finely chopped
Instructions
- 1
Heat butter in large cast-iron skillet over medium-high heat until melted.
- 2
Add shrimp and minced garlic, stirring frequently, until shrimp begin to turn pink (2 to 3 minutes).
- 3
Stir in smoky chipotle base and cook, stirring occasionally, until shrimp are cooked through and mixture is fragrant (2 to 3 minutes).
- 4
Remove from heat and stir in lemon juice and cilantro.
Tips
Shrimp size (21-25 count per pound) ensures even, quick cooking.
Do not overcook shrimp to avoid rubbery texture; stop at opaque throughout.
Freshly squeezed lemon juice brightens the smoky heat better than bottled.
Good to Know
Refrigerate leftovers in airtight container up to 2 days. Do not freeze.
Mince garlic and chop cilantro up to 1 day ahead. Juice lemon up to 4 hours ahead.
Serve over warm rice as a main dish. Alternatively, serve with crusty baguette slices as an appetizer.
Common Mistakes
Do not skip the initial pink stage; cooking too long dries out shrimp.
Do not add lemon juice until after heat is removed to preserve bright flavor.
Substitutions
Dairy-Free Swaps
General Alternatives
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