Shrimp and Chorizo in Adobo
Dive into bold and smoky flavors with this Shrimp and Chorizo in Adobo recipe! Succulent shrimp and savory Spanish chorizo come together in a vibrant adobo sauce made with fire-roasted tomatoes, chipotle peppers, and a tantalizing blend of smoked paprika, cumin, and oregano. This quick and easy one-pan recipe is ready in just 40 minutes, making it perfect for a flavorful weeknight dinner or an impressive dish for guests. Serve this spicy, saucy creation with lime wedges and a sprinkle of fresh cilantro for an unforgettable meal bursting with rich, smoky goodness. Whether paired with crusty bread, rice, or tortillas, this dish is sure to transport your taste buds straight to culinary paradise.
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Recipe Information
Ingredients
- 1 lb shrimp, peeled and deveined
- 8 oz Spanish chorizo, sliced into thin rounds
- 2 tbsp olive oil
- 1 medium white onion, finely chopped
- 4 cloves garlic, minced
- 2 chipotle peppers in adobo sauce, chopped
- 2 tbsp adobo sauce (from the canned chipotle peppers)
- 1 15-oz can fire-roasted tomatoes, crushed
- 1 cup chicken broth
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp salt
- 0.5 tsp black pepper
- 0.25 cup fresh cilantro, chopped (optional, for garnish)
- 4 lime wedges (for serving)
Instructions
Heat the olive oil in a large skillet over medium heat.
Add the sliced chorizo and cook for 3-4 minutes, until it begins to render fat and develop a light crisp. Remove the chorizo with a slotted spoon and set aside.
In the same skillet, add the chopped onion and sauté for 4-5 minutes, until softened and translucent.
Stir in the minced garlic and cook for 1 minute, until fragrant.
Add the chopped chipotle peppers, adobo sauce, smoked paprika, cumin, oregano, salt, and black pepper. Stir to combine and cook for 1 minute to toast the spices.
Pour in the crushed fire-roasted tomatoes and chicken broth. Stir well and bring the mixture to a gentle simmer.
Return the cooked chorizo to the skillet and let the sauce simmer for 10 minutes, allowing the flavors to meld and slightly thicken.
Add the shrimp to the skillet, nestling them into the sauce. Cook for 3-4 minutes, flipping halfway through, until the shrimp are pink and cooked through.
Taste and adjust seasoning if necessary. Remove from heat.
Garnish with freshly chopped cilantro, if desired, and serve hot with lime wedges on the side.
Nutrition Facts
Calories |
1344 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 105.6 g | 135% | |
| Saturated Fat | 29.4 g | 147% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 162 mg | 54% | |
| Sodium | 7436 mg | 323% | |
| Total Carbohydrate | 44.4 g | 16% | |
| Dietary Fiber | 9.4 g | 34% | |
| Total Sugars | 11.5 g | ||
| Protein | 58.9 g | 118% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 272 mg | 21% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 1850 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
