Shrimp with spicy adobo dipping sauce
4
Points®
Total time: 23 min • Prep: 15 min • Cook: 8 min • Serves: 4 • Difficulty: Easy
This one is for the heat lovers! An amazing appetizer or main coarse, these shrimp might make your eyes water with their spicy deliciousness. The smoky heat of the chipotle chiles paired with the slow burn of the fresh poblanos bring layers of heat and flavor to the dipping sauce and shrimp. A cool hit of lime juice on both brings the temperature down a bit. Serve these 23-minute shrimp over a bed of steamed rice or on crispy salad greens with cooling vegetables such as cucumber, and avocado and a little more lime juice for dressing.
Ingredients
Canned chipotle peppers in adobo sauce
¼ cup(s), divided
Reduced fat sour cream
½ cup(s)
Poblano pepper
2 Tbsp, finely minced, divided
Fresh lime juice
2 Tbsp, divided
Lime zest
½ tsp, finely minced (optional)
Olive oil
2 tsp
Uncooked shrimp
1 pound(s), jumbo-size, shelled and deveined
Instructions
1
To make dipping sauce, working in a small bowl, mash 1 tablespoon chipotle pepper in adobo sauce with back of a spoon; add sour cream and 1 tablespoon each poblano pepper and lime juice. Add lime zest, if using; mix well and chill.
2
To make shrimp, set a medium skillet over medium heat; add oil. When oil begins to shimmer, add remaining chipotle peppers in adobo sauce and remaining poblano pepper; break up peppers with back of a wooden spoon and cook until oil turns reddish. Add shrimp to skillet; cook until pink and no longer translucent, about 2 to 2 1/2 minutes per side.
3
Remove shrimp to a serving plate and drizzle with remaining tablespoon lime juice. Serve shrimp with dipping sauce on the side. Yields about 3 1/2 ounces shrimp and 2 tablespoons sauce per serving.
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