Skillet Chipotle Shrimp (easy Spicy Shrimp Recipe)

By Becky Hardin

Updated Feb 27, 2025

Skillet Chipotle Shrimp (Easy Spicy Shrimp Recipe) - 3

This SKILLET CHIPOTLE SHRIMP is our favorite easy shrimp recipe! Smokey, spicy, and so flavorful! This chipotle shrimp is perfect over pasta or rice for a simple and healthy dinner at home. - 4

Skillet Chipotle Shrimp is my favorite seafood dish, especially in the summer! This one-pan recipe is smoky, spicy, and packed with flavors. I enjoy it with pasta or rice for an easy and satisfying weeknight dinner at home. The best part is, this spicy shrimp recipe comes together under 30 minutes!

5-Star Review

“This looks awesomely easy and delicious! Since I am constantly on the search for delicious, healthy, and EASY dinner recipes, you can bet I will be making this one! :)” -Lexi

Chipotle Shrimp Recipe

I love eating seafood in the Summer. There’s something light and airy about a spicy shrimp recipe, and this Skillet Chipotle Shrimp is a favorite! It’s so quick and easy, and it’s a really versatile dish too. This recipe is just perfect on its own, but it also can be made into tacos, or even placed on top of chicken or steak for the ultimate fancy dinner!

Ingredients1x2x3x

▢ 1 14.5 oz can fire-roasted tomatoes
▢ 2-4 chipotle chilies in adobo sauce plus the sauce clinging to them
▢ Kosher salt
▢ freshly ground black pepper
▢ ¼ cup olive oil
▢ 1½ lb. extra-large raw shrimp; peeled deveined, tails removed and patted dry
▢ ¼ cup fresh lime juice divided
▢ ½ medium sweet yellow onion diced
▢ 4 garlic cloves peeled and minced
▢ ½ teaspoon dried oregano
▢ ¼ cup dry white wine
▢ ½ cup chopped cilantro plus extra for garnish

For serving

▢ 8 6-inch corn tortillas, warmed
▢ avocado slices
▢ sour cream or Mexican crema
▢ lime wedges

Video

Instructions

Preheat the oven to 200°F. Stack the tortillas, wrap them in foil then place in the oven to warm while preparing the shrimp. 8 6-inch corn tortillas, warmed
In a food processor, place the tomatoes, chili’s (plus sauce clinging from them) and ¾ teaspoon kosher salt. Pulse for 1 minute or until almost smooth. (NOTE** Only half of the sauce will be used in this recipe. The remaining sauce should be frozen for later use.) 1 14.5 oz can fire-roasted tomatoes, 2-4 chipotle chilies in adobo sauce, Kosher salt
In a 12-inch nonstick skillet, heat 2 tablespoons oil over medium-high heat just until it begins to smoke. ¼ cup olive oil
Add half the shrimp and cook 45 seconds, turning often. Transfer the cooked shrimp to a bowl and repeat with the remaining shrimp. Place the cooked shrimp in the bowl and mix with 2 tablespoons of the lime juice. 1½ lb. extra-large raw shrimp; peeled, ¼ cup fresh lime juice
Turn the heat to medium-high and add the remaining 2 tablespoons oil to the skillet. Add the onion and sauté for 3-4 minutes. ½ medium sweet yellow onion
Add garlic and oregano and cook just until it begins to brown, about 1 minute. 4 garlic cloves, ½ teaspoon dried oregano
Stir in the wine and the leftover shrimp juice from the bowl. Cook until liquid is nearly evaporated. ¼ cup dry white wine
Turn heat to low and add half of the prepared chipotle sauce. Simmer, stirring, until the mixture thickens enough to coat the back of a spoon, approximately 10-12 minutes.
Remove the skillet from the heat and add the shrimp; stir gently. Cover and let sit until the shrimp is opaque and cooked through, 2-4 minutes. Add the cilantro and remaining lime juice, stir. Taste, then season with salt and pepper, if needed. freshly ground black pepper, ½ cup chopped cilantro
Serve with warmed tortillas, slices of avocado, sour cream or Mexican crema, and lime wedges. Enjoy! avocado slices, sour cream or Mexican crema, lime wedges

Becky’s Tips

If using frozen shrimp, thaw overnight and pat them dry before use.
Using deveined and peeled shrimps saves time.
Add some veggies like mushrooms or bell peppers.

Nutrition information is automatically calculated, so should only be used as an approximation.

How to Make Skillet Chipotle Shrimp Step by Step

Prepare the tortillas to make tacos: Preheat the oven to 200°F. Stack 8 6-inch corn tortillas, wrap them in foil then place in the oven to warm while preparing the shrimp.

Make the tomato sauce: In a food processor, place one can (14.5 oz) fire-roasted tomatoes, 2-4 chipotle chilies in adobo sauce, and ¾ teaspoon kosher salt. Pulse for one minute or until almost smooth.

blend tomatoes and chipotle chilies in a blender - 6

Cook Shrimp: In a 12-inch nonstick skillet or cast iron pan, heat 2 tablespoons oil over medium-high heat just until it begins to smoke.

Add half the shrimp (out of1½ lb. extra-large raw shrimp; peeled) and cook 45 seconds, turning often. Transfer the cooked shrimp to a bowl and repeat with the remaining shrimp. Place the cooked shrimp in the bowl and mix with 2 tablespoons of the lime juice.

cooking deveined shrimps in a cast iron skillet - 7

Prepare the sauce: Turn the heat to medium-high and add the remaining 2 tablespoons oil to the skillet. Add the ½ medium diced sweet yellow onion and sauté for 3-4 minutes.

Add 4 minced garlic cloves and ½ teaspoon of dried oregano and cook just until it begins to brown, about 1 minute.

cooking garlic and oregano along with onions - 9

Stir in ¼ cup of dry white wine and the leftover shrimp juice from the bowl. Cook until liquid is nearly evaporated.

adding wine and lime juice in the garlic onion mix - 10

Turn the heat to low and add half of the prepared chipotle sauce. Simmer, stir, until the mixture thickens enough to coat the back of a spoon, approximately 10-12 minutes.

adding the tomato/chipotle sauce and cooking - 11

Add shrimp and cook: Remove the skillet from the heat and add the shrimps; stir gently. Cover and let sit until the shrimp is opaque and cooked through, 2-4 minutes.

turn off the heat and adding shrimps - 12

Add ½ cup of chopped cilantro and remaining lime juice, stir. Taste, then season with salt and pepper, if needed.

Serve with warmed tortillas, slices of avocado, sour cream or Mexican crema, and lime wedges. Enjoy!

How to Store

This recipe is best served fresh. However, you can refrigerate leftovers in an airtight container for 1-3 days. In case of any smell or slimy texture, discard them. Reheat on medium low on the stovetop or microwave them.

To make ahead, prepare the sauce and refrigerate for 5-7 days or freeze for a month. When ready, heat the sauce (thaw overnight if frozen sauce) in a skillet and add shrimp.

Serving Suggestions

You can serve this Chipotle Shrimp in so many different ways. Add some fresh Tomato Salsa to make the Spicy Shrimp Tacos or serve over a bed of steamed Cilantro Lime Rice . Add some Asparagus Almondine and enjoy the meal!

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Skillet Chipotle Shrimp