Chipotle Shrimp Recipe

Prep shrimp and aromatics

Pat the shrimp dry with paper towels. Toss shrimp with 1/2 teaspoon kosher salt, 1/2 teaspoon black pepper and 1/4 teaspoon ground cumin. Finely chop onion, mince garlic, slice mushrooms, and mince the chipotle pepper(s).

Sauté shrimp

Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil and the butter. When foaming, add the seasoned shrimp in a single layer and cook 1 to 1½ minutes per side until pink and just opaque. Remove shrimp to a plate and tent loosely with foil. Do not overcook.

Cook vegetables

Lower heat to medium. Add remaining 1 tablespoon olive oil to the same skillet. Add the chopped onion and sauté 3–4 minutes until softened and translucent. Add the sliced mushrooms and a pinch of salt; sauté 4–5 minutes until they release moisture and begin to brown. Add the minced garlic and cook 30–45 seconds until fragrant.

Build sauce

Stir in the minced chipotle, 1 teaspoon adobo sauce, and 1/2 teaspoon smoked paprika; cook 30 seconds to bloom the flavors. Pour in 1/2 cup stock to deglaze the pan, scraping up brown bits, and simmer 1–2 minutes to reduce slightly.

Finish sauce and combine

Lower heat to medium-low and stir in 3/4 cup heavy cream. Simmer gently for 2–3 minutes until sauce thickens slightly. Return the cooked shrimp to the skillet and heat through for 1–2 minutes so shrimp coat with sauce. Stir in 1 tablespoon lime juice and 2 tablespoons chopped cilantro. Taste and adjust seasoning with remaining salt and pepper as needed.

Heat the rice: If rice is not warm, reheat 2 cups cooked rice in the microwave covered for 1–2 minutes or in a saucepan with a splash of water over low heat, fluffing with a fork; season with up to 1/4 teaspoon salt to taste.

Warm the beans: Gently warm 1 cup black beans in a small saucepan over low heat until heated through, stirring occasionally. Season to taste with a pinch of salt if needed.

Warm tortillas: Wrap 6 tortillas in a damp paper towel and microwave for 30–45 seconds, or warm individually in a dry skillet 20–30 seconds per side until pliable.

Plate and serve: Spoon rice and beans onto plates. Place chipotle cream shrimp over the rice or to the side. Garnish with extra cilantro and lime wedges. Serve warm tortillas on the side for making tacos or to eat alongside.