Chipotle Shrimp
Submitted by maxie
Plump shrimp tossed with smoky chipotle butter and piled onto warm corn tortillas. Mexican-style shrimp tacos with creamy avocado and ranchero sauce in 40 minutes.
YIELD
8 servingsPREP
10 minCOOK
25 minREADY
40 minChipotle peppers blitzed with butter create an intensely smoky, spicy coating that clings to tender shrimp like a second skin.
Poach the shrimp first to keep them juicy, then toss with that fiery chipotle compound butter just before serving.
Pile onto warm corn tortillas, top with sliced avocado and ranchero sauce, and you’ve got restaurant-quality tacos at home.
Chef Tips
- Don’t overcook: Shrimp are done when they just turn pink and opaque; overcooking makes them rubbery
- Room temp butter: Soft butter blends smoothly with chipotles for silky, spreadable compound butter
- Warm tortillas right: Steam or char tortillas briefly to make them pliable and prevent tearing
- Make ahead: Prepare chipotle butter up to 3 days ahead and refrigerate; bring to room temp before using
Variations
- Substitute grilled fish like mahi-mahi or tilapia for shrimp
- Add shredded cabbage slaw for crunch and freshness
- Top with pickled red onions and cilantro for extra zing
Ingredients
Directions
Heat tortillas and keep soft.
Bring water to boil, add lemon juice, peppercorns, salt, and cook 2 min.
Add shrimp, cook until pink and done, drain cool and peel.
Prepare chipolte butter--Purée together butter, 6 shrimp and 1½ tablespoon chipoltes, and set aside at room temp.
Just before serving, toss remaining shrimp with rest of chipolte purée, and heat in skillet.
Put three tortillas on plate, add 8 shrimp, top with butter.
Sprinkle with green onions, and serve with the Ranchero Sauce.
Garnish each plate with avocado slices.
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