20 Minute Chipotle Shrimp Recipes
20-MINUTE CHIPOTLE SHRIMP
Our Chipotle Shrimp recipe is perfect for everything from weeknight dinners to entertaining. The flavorful marinade comes together in just minutes. Brushing the shrimp during grilling really lets the flavor shine through.
Provided by Country Crock®
Categories Trusted Brands: Recipes and Tips Country Crock®
Time 25m
Yield 4
Number Of Ingredients 9
Steps:
- Combine Country Crock® Spread, cilantro, lime juice, honey, garlic, cumin, chipotle chili powder, and salt in non-aluminum dish.
- Reserve half of Country Crock® Spread mixture. Add shrimp and toss to coat. Cover and marinate 10 minutes.
- Skewer shrimp. Grill or broil shrimp, turning once and brushing with reserved Spread mixture, 5 minutes or until shrimp turn pink.
- Serve shrimp in tortillas and, if desired with black beans, Mexican crema, diced avocado, and chopped cilantro. Garnish with lemons or limes if desired.
Nutrition Facts : Calories 126.2 calories, Carbohydrate 10.1 g, Cholesterol 172.6 mg, Fat 1.1 g, Fiber 0.2 g, Protein 18.8 g, SaturatedFat 0.3 g, Sodium 491.6 mg, Sugar 8.8 g
CHIPOTLE SHRIMP
This is a quick and easy dish of shrimp sauteed in a spicy sauce of butter, garlic, Worcestershire sauce, red wine, and chipotle chiles. Serve over steamed rice.
Provided by Rick Ogg
Categories World Cuisine Recipes Latin American Mexican
Time 45m
Yield 4
Number Of Ingredients 9
Steps:
- Place the rice and water in a medium saucepan, and bring to a boil. Reduce heat to low, cover, and cook 20 minutes, or until rice is tender and water is absorbed.
- Melt the butter in a skillet over medium heat. Stir in the garlic, and cook about 30 seconds. Stir in the red wine, Worcestershire sauce, chipotle peppers in adobo sauce, and salt. Mix in the shrimp, and cook 5 minutes, or until opaque. Serve over the cooked rice.
Nutrition Facts : Calories 437.1 calories, Carbohydrate 41.7 g, Cholesterol 289.8 mg, Fat 13.5 g, Fiber 0.8 g, Protein 31.8 g, SaturatedFat 7.8 g, Sodium 1060.6 mg, Sugar 0.8 g
CHIPOTLE SHRIMP
I received this recipe in my email. I do not like cooking with so much butter - I think it can easily be reduced.
Provided by Vino Girl
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Bring rice and water to a boil in a medium saucepan.
- Reduce heat to low, cover, and cook 20 minutes, or until rice is tender and water is absorbed. (Or cook as package directs).
- Meanwhile melt the butter in a skillet over medium heat.
- Stir in the garlic, and cook about 30 seconds before adding wine, Worcestershire sauce, chipotle, and salt.
- Mix in the shrimp, and cook 5 minutes, or until the shrimp are pink and opaque.
- Serve over the cooked rice.
Nutrition Facts : Calories 470.3, Fat 14.8, SaturatedFat 7.9, Cholesterol 289.7, Sodium 983.5, Carbohydrate 40.7, Fiber 0.6, Sugar 0.8, Protein 38.2
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CHIPOTLE SPICED SHRIMP - 20 MINUTE MEAL - CLEAN CUISINE
From cleancuisine.com
Cuisine AmericanEstimated Reading Time 3 minsCategory DinnerTotal Time 457048 hrs 43 mins
- Add the lime juice, adobo sauce and 2 teaspoons of the extra virgin olive oil to a large zip-top bag. Add the shrimp to the bag and marinate the shrimp while you prepare the sauce.
- Heat the remaining tablespoon of extra virgin olive oil in a large skillet over medium-high heat. Add the garlic and onion; sauté 2-3 minutes, or until onion softens. Add the carrots and cook an additional 2 minutes. Add the tomato sauce and Mrs. Dash seasoning. Simmer sauce for 10 minutes.
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Servings 2Calories 742 per servingTotal Time 20 mins
- Make the tostadas: Pre-heat oven to 375 degrees. Line a rimmed baking sheet with parchment paper. On the parchment paper, add 1/4 cup shredded cheese and spread into a circle that is 3 to 4 inches wide. Continue process until you've completed 4 cheese rounds (be sure to leave enough space between cheese rounds so they don't melt together). Bake for about 10 minutes (more or less), until brownish in color. Remove and let sit for several minutes until cool and crispy.
- Prepare the guacamole: Cut avocados in half, lengthwise. Remove and discard pits. With a spoon, remove avocado flesh and put in a bowl. Mash avocados with a spoon or fork until it turns into a chunky consistency. Stir in the minced garlic and lime juice. Season with salt to taste.
- Cook the shrimp: In a small bowl, add the chopped chipotle peppers, 1 tablespoon olive oil, and minced garlic. Stir to combine. In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add shrimp and prepared chipotle sauce and stir to combine. Cook until shrimp turns opaque, about 4 minutes.
- Finish and serve: After tostadas have cooled, place 2 tostadas on each plate. Equally divide the guacamole onto 4 tostadas. Spread guacamole across top and spoon chipotle shrimp over the top. Add any additional toppings as desired. Serve immediately.
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