Shrimp in Adobo Sauce
Dive into the bold and smoky flavors of Mexican cuisine with this mouthwatering Shrimp in Adobo Sauce recipe. Featuring succulent shrimp enveloped in a rich, homemade adobo sauce made from a blend of dried guajillo and ancho chilies, this dish delivers a perfect balance of smokiness, tangy vinegar, and subtle sweetness from brown sugar. Infused with aromatic spices like cumin, oregano, and smoked paprika, the sauce coats every bite with robust depth and vibrant color. Quick and easy to make with just 20 minutes of prep and 25 minutes of cooking, this recipe is perfect for weeknight dinners or special occasions. Serve it hot, garnished with fresh cilantro and a squeeze of lime, alongside warm tortillas, rice, or a fresh salad for an unforgettable meal. Ideal for seafood lovers, this dish brings authentic Mexican flavors to your table in no time!
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Recipe Information
Ingredients
- 4 pieces dried guajillo chilies
- 2 pieces dried ancho chilies
- 1 cup boiling water
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 pieces garlic cloves, minced
- 2 tablespoons tomato paste
- 2 tablespoons white vinegar
- 1 teaspoon oregano
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon brown sugar
- 1 pound shrimp, peeled and deveined
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped
- 4 pieces lime wedges
Instructions
Remove the stems and seeds from the guajillo and ancho chilies. Place the chilies in a heatproof bowl and pour the boiling water over them. Let them soak for 15 minutes until softened.
Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the chopped onion and cook for 3-4 minutes until softened. Add the minced garlic and cook for 1 more minute.
Transfer the softened chilies and their soaking water to a blender. Add the sautéed onion and garlic, tomato paste, vinegar, oregano, cumin, smoked paprika, and brown sugar. Blend until smooth to create the adobo sauce.
Heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the blended adobo sauce and cook for 5 minutes, stirring occasionally, until slightly thickened.
Season the shrimp with salt and pepper. Add the shrimp to the skillet with the adobo sauce. Cook for 3-4 minutes on each side, or until the shrimp are pink and cooked through.
Garnish the shrimp with fresh cilantro and serve hot with lime wedges on the side.
Nutrition Facts
Calories |
999 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.4 g | 51% | |
| Saturated Fat | 6.5 g | 32% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 886 mg | 295% | |
| Sodium | 3298 mg | 143% | |
| Total Carbohydrate | 62.2 g | 23% | |
| Dietary Fiber | 22.4 g | 80% | |
| Total Sugars | 15.3 g | ||
| Protein | 120.4 g | 241% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 322 mg | 25% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 3080 mg | 66% | |
*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.
