Oven-Baked Chipotle Shrimp
Oven-baked chipotle shrimp are smoky, tangy, and pack a kick thanks to the magic of adobo sauce mingled with a simple spice blend. While many similar recipes call for pan-fried shrimp, I find the oven method so great for reliably turning out plump shrimp with minimal effort, giving you a deliciously versatile and batch-friendly protein to tuck into tacos or pile into bowls with all the Tex-Mex toppings you love.
Ingredients
- 1 pound uncooked large shrimp thawed, peeled, and deveined
- 2 Tablespoons extra-virgin olive oil
- 2 Tablespoons adobo sauce and chipotle chili, see note
- juice of 1/2 lime reserve the other half for serving as wedges
- 2-3 cloves garlic minced
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- kosher salt and black pepper
- fresh cilantro optional garnish
Instructions
- Preheat the oven to 400°F. Place shrimp in a 9x13-inch baking dish.1 pound uncooked large shrimp
- Add olive oil, adobo sauce and chopped pepper, if using, minced garlic, lime juice, chili powder, cumin, 1/2 teaspoon salt, and 1/4 teaspoon pepper to the shrimp. Stir well and massage lightly with kitchen tongs or your hands to ensure the shrimp absorb some of the seasonings.2 Tablespoons extra-virgin olive oil, 2 Tablespoons adobo sauce, juice of 1/2 lime, 2-3 cloves garlic, 1 teaspoon chili powder, 1/2 teaspoon ground cumin, kosher salt and black pepper
- Bake for 8-10 minutes, until the shrimp are just cooked through.
- Remove baking dish from the oven and sprinkle with chopped cilantro, as desired. Serve right away over rice, pasta, or other grains or veggies of choice.fresh cilantro
Last step!Please leave a review and rating letting us know how you liked the recipe. This helps my small business thrive and continue providing free recipes and high-quality content for you.
Notes
- Buying Shrimp: I usually recommend purchasing frozen shrimp, because the shrimp sold behind the counter at most supermarkets is previously frozen and defrosted there, so you’re actually getting a fresher experience by defrosting it yourself on demand. But counter shrimp is a good option if you know you are cooking it right away.
- Defrosting Shrimp: If starting with frozen shrimp, you can thaw them in the fridge overnight, or quickly thaw them under cool running water just prior to cooking. Remove all packaging, place shrimp in a large strainer, and run cool water over them for about 5 minutes until they are tender but still gray and slightly translucent. Don't use hot water or it will start to prematurely cook the shrimp!
- Chipotles/Adobo: Adjust the heat of these shrimp easily by adding more or less adobo sauce. I like to toss in one chipotle chili pepper, as well--the whole pepper, but roughly minced into small pieces--if I'm just making these as a prep for myself.
- Make Ahead: You can prepare and marinate the shrimp in the olive oil-seasoning blend up to 30 minutes ahead of time, or up to 4 hours ahead of time if you leave out the lime juice. Squeeze the lime juice over just prior to cooking. Just remember: a longer marinating time equals more intense flavor. Marinating shrimp in any type of marinade that includes citrus for more than 30 minutes or so can cause the shrimp to start cooking, then turn mushy, because of the high acid content of citrus. Don't do it!
- Storage: Refrigerate leftover shrimp in a tightly-covered container. They will keep for at least 3-4 days. Reheat as needed in the microwave on 50% power; using half power reduces the chance that shrimp and other seafood will dry out when reheated.
Nutrition Estimate
Calories: 228 kcal, Carbohydrates: 5 g, Protein: 21 g, Fat: 14 g, Saturated Fat: 2 g, Polyunsaturated Fat: 1 g, Monounsaturated Fat: 9 g, Trans Fat: 0.01 g, Cholesterol: 191 mg, Sodium: 2926 mg, Potassium: 220 mg, Fiber: 0.5 g, Sugar: 0.3 g, Vitamin A: 501 IU, Vitamin C: 1 mg, Calcium: 105 mg, Iron: 1 mg