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Ingredients
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Marinated Shrimp
Diablo Sauce
Finishing & Garnish
Method
Marinated Shrimp
- 1
Prepare and marinate shrimp
Pat the shrimp dry with paper towels. In a medium bowl combine 2 tbs olive oil, 1 tbs fresh lime juice, 2 tsp minced garlic, 1 tsp smoked paprika, 1 tsp cayenne, 1 tsp salt and 1 tsp freshly ground black pepper. Add the 9 shrimp and toss to coat. Cover and refrigerate for 15–30 minutes (no more than 45 minutes) to let flavors penetrate.
Diablo Sauce
- 2
Sauté aromatics
In a large skillet over medium heat melt 2 tbs butter with 1 tbs olive oil. Add the 1 finely minced shallot and cook, stirring, until softened and translucent, about 2–3 minutes. Add 2 tsp minced garlic and cook 30 seconds until fragrant.
- 3
Build the sauce
Stir in 1 tbs minced chipotle in adobo and 1 tbs tomato paste; cook 1 minute to deepen flavors. Deglaze the pan with 2 tbs dry white wine (if using) scraping any browned bits. Pour in 1 cup chicken or seafood stock, then add 1 tsp hot sauce, 1 tsp honey, 1 tbs fresh lemon juice, 1 tsp red pepper flakes, 1 tsp salt and 1/2 tsp black pepper. Bring to a simmer and reduce gently for 5–7 minutes until slightly thickened. Taste and adjust seasoning—add more hot sauce or honey as needed for heat/balance.
Finish Shrimp & Serve
- 4
Cook shrimp in sauce
Increase heat to medium-high and add the marinated shrimp to the skillet in a single layer. Cook 1.5–2 minutes per side, spooning sauce over shrimp, until they turn opaque and curl. Do not overcook; total cook time should be about 3–4 minutes. If the pan becomes too dry, add 1–2 tbs stock or water.
- 5
Finish and garnish
Remove from heat. Stir in 2 tbs chopped cilantro and drizzle 1 tsp chili oil if you want extra heat. Transfer shrimp to a serving plate (3 shrimp per order). Serve immediately with lemon or lime wedges on the side for squeezing.