Ingredients:

  • 1 lb (450 g) Jumbo Shrimp (Prawns), raw, peeled, and deveined
  • 1 Tbsp Olive Oil (for shrimp preparation)
  • 1/2 tsp Kosher Salt
  • 1/4 tsp Freshly Ground Black Pepper
  • 2 Tbsp Olive Oil
  • 1 Tbsp Unsalted Butter
  • 1 medium Yellow Onion, finely chopped
  • 4 cloves Garlic, minced
  • 1/2 - 1 whole Jalapeño or Serrano Chilli, finely chopped
  • 1 tsp Dried Mexican Oregano
  • 1 tsp Smoked Paprika (Spanish Pimentón Ahumado)
  • 1/2 tsp Red Pepper Flakes (optional)
  • 1 (14.5 oz / 411 g) can Crushed Tomatoes
  • 1/2 cup Low-Sodium Chicken or Vegetable Stock
  • 1 - 2 Tbsp Chipotle Peppers in Adobo Sauce, finely minced
  • 1 tsp Granulated Sugar
  • 1/4 cup Fresh Lime Juice
  • 1/2 cup Fresh Coriander (Cilantro), roughly chopped

Instructions:

  1. Pat the peeled shrimp thoroughly dry using kitchen paper; season lightly with salt and pepper. Mince the garlic, chop the onion, and dice the chilli peppers. Measure out all spices and keep them close.
  2. Heat 2 Tbsp of olive oil and the butter in the large skillet over medium heat until the butter foams. Add the chopped onion and sauté until softened and translucent, about 5-7 minutes. Add the minced garlic and fresh chilli. Cook for 1 minute until fragrant, being careful not to let the garlic brown.
  3. Stir in the smoked paprika, Mexican oregano, and red pepper flakes (if using). Cook for 30 seconds, stirring constantly until the spices are fragrant. Stir in the minced chipotle peppers and adobo sauce. Cook for 1 minute.
  4. Pour in the crushed tomatoes, chicken stock, and granulated sugar. Bring the sauce to a gentle simmer. Reduce the heat to low and allow the sauce to simmer for 5-7 minutes to thicken slightly and allow the flavors to marry. Taste and adjust seasoning: add salt and pepper as needed.
  5. Increase the heat to medium-high. Add the prepared, seasoned shrimp directly into the sauce. Cook the shrimp for only 3 to 4 minutes total, stirring occasionally, until it curls slightly and turns opaque pink throughout. Do not overcook.
  6. Remove the skillet from the heat immediately. Stir in the fresh lime juice. Fold in half of the chopped coriander (cilantro). Serve immediately, garnishing with the remaining fresh coriander.