Belicos Shrimp in Chipotle Sauce
Succulent shrimp sautéed in a smoky, spicy chipotle sauce, served over fluffy white rice. The bold flavors reflect the fiery energy of the 'Corridos Belicos' era. This mexican-inspired mexican ready in about 25 minutes blends tablespoons olive oil, minced garlic, lime juice into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 300 calories and feeds 2, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 pound, large, peeled and deveined shrimp
- 2 tablespoons olive oil
- 2 cloves, minced garlic
- 1, minced from a can of chipotle in adobo sauce chipotle pepper
- 1/4 cup lime juice
- 1/4 cup honey
- 1/4 cup tomato sauce
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup white rice
- 2 cups water
Instructions
- Step 1: Pat 1 pound peeled and deveined large shrimp dry with paper towels. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon black pepper, tossing to coat evenly.
- Step 2: Heat 2 tablespoons olive oil in a large skillet over medium-high heat for 2 minutes. Add 2 minced garlic cloves and 1 minced chipotle pepper from the adobo sauce; sauté for 1 minute until fragrant and garlic is golden but not browned.
- Step 3: Stir in 1/4 cup lime juice, 1/4 cup honey, and 1/4 cup tomato sauce, bringing the mixture to a gentle simmer.
- Step 4: Add the shrimp to the skillet, spreading them in a single layer. Cook for 2 minutes per side, turning once, until the shrimp are pink and opaque throughout.
- Step 5: Bring 2 cups water and 1/2 teaspoon salt to a boil in a medium pot. Add 1 cup white rice, reduce heat to low, cover, and cook for 15 minutes until fluffy. Fluff with a fork and serve with the shrimp.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Belicos Shrimp in Chipotle Sauce take to make?
Total time is about 25 minutes (15 min prep + 10 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Belicos Shrimp in Chipotle Sauce?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Belicos Shrimp in Chipotle Sauce?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Belicos Shrimp in Chipotle Sauce for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Belicos Shrimp in Chipotle Sauce?
Mexican mexican like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Love how the Mexican come through in every bite.
- ★★★★★
Substituted chicken for tofu and it worked beautifully.
- ★★★☆☆
Decent recipe but nothing special. Might try a different version.
