Sautéed Shrimp with Spicy Chipotle Tomato Sauce

By AislePrompt Editorial · Published 2026-06-01 · Updated 2026-06-01

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Juicy shrimp simmered in a smoky, spicy chipotle tomato sauce perfect for spooning over rice or crusty bread. This Mexican-inspired seafood recipe, ready in about 25 minutes, pairs large shrimp, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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.

Prep: 10 min Cook: 15 min Serves 4 Mexican cuisine 220 cal/serving

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Ingredients

1 lb, peeled and deveined large shrimp
3/4 tsp salt
1/4 tsp black pepper
2 tbsp olive oil
1 small, finely chopped yellow onion
3 cloves, minced garlic cloves
1 cup canned diced tomatoes
1 tbsp minced chipotle peppers in adobo sauce
1/2 tsp smoked paprika
2 tbsp chopped fresh cilantro
1 tbsp lime juice

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Instructions

Step 1: Season 1 lb peeled shrimp with 3/4 tsp salt and 1/4 tsp black pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat until hot but not smoking.
Step 2: Add the shrimp to the skillet and sauté for 2 minutes per side until pink and opaque. Transfer shrimp to a plate and set aside.
Step 3: In the same skillet, add 1 small finely chopped yellow onion and cook for 4 minutes until softened and translucent.
Step 4: Stir in 3 minced garlic cloves, 1 cup canned diced tomatoes, 1 tbsp minced chipotle peppers in adobo sauce, and 1/2 tsp smoked paprika. Simmer over medium heat for 6-8 minutes until the sauce thickens and deepens in color.
Step 5: Return the shrimp to the skillet and toss to coat in the sauce. Cook for 1 more minute until heated through.
Step 6: Remove from heat, stir in 2 tbsp chopped fresh cilantro and 1 tbsp lime juice. Serve immediately.