Get ready to wake up your taste buds with roasted Shrimp in Chipotle Sauce!
This recipe can be ready in less than 30-minutes so it makes a perfect weeknight dinner but is impressive enough to serve to a group of friends.
One of the many things I love about this recipe is the contrast between spicy, smokey, and sweet. The other thing I love is that you likely have everything you need in your pantry or refrigerator for the sauce. Just pick up a pound of shrimp and dinner is made easy.
I love to serve this over rice, but it’s also fantastic in shrimp tacos! Just substitute turkey for shrimp in our turkey taco recipe.
Tips for Roasting Shrimp:
Roasting shrimp is actually easier than sauteeing shrimp because the temperature in your oven is consistent and even, whereas the flame on your stovetop varies. You can control the cooking and it’s a bit more difficult to overcook the shrimp in the oven.
Shrimp in the oven cooks best with high heat. In this recipe, we will cook at 425°F for around 10 minutes. Once the shrimp are firm to the touch and the tails start to curl you’re done!
How to make Roasted Shrimp in Chipotle Sauce:
Everything, except the shrimp and the scallions, is part of the sauce:
- Combine orange juice, ketchup, lemon juice, chipotles, Worcestershire sauce, and sea salt, in a small saucepan
- Bring to a boil and then immediately reduce the heat to a simmer
- Cook another 5 minutes or until the sauce is thickened. Let cool slightly
- Reserve half of the sauce for serving
- Clean shrimp, put in a medium bowl, and add half of the chipotle sauce
- Mix well to coat completely
- Place on a sheet pan in a single layer
- Roast in preheated 425°F oven for 4-5 minutes, turn and roast for additional 3-4 minutes, or until the tails start to curl
- Serve with sliced scallions as garnish
What is Chipotle in Adobo Sauce:
Chipotle peppers in adobo sauce are easily found in every grocery store, in the same area as Hispanic or Mexican food. It comes in a can or a jar. You will just need 2 tablespoons for this recipe, but the remainder saves in the refrigerator. I always buy the jar version because you can store it right in the refrigerator afterward.
Here are the two brands I usually use:
Prepping the shrimp for roasting:
In the seafood industry, shrimp are sold by their quantity per pound. We use Jumbo Shrimp for this recipe, which is 21-25 pieces per pound, but you could use larger. I don’t recommend anything smaller because you risk overcooking the shrimp.
Be sure to clean, shell and devein the shrimp. Leave the tails on if you would like.
Craving more shrimp ideas?
Ready for more Mexican inspired flavors?
Shrimp in Chipotle Sauce
- 6 ounces orange juice
- ½ cup ketchup
- 3 Tbsp lemon juice, freshly squeezed
- 2 Tbsp chipotle pepper in adobe sauce, minced
- 2 tsp Worcestershire sauce
- 1 tsp sea salt
- 1 lb jumbo shrimp peeled and deveined
- 3 scallions, sliced on the bias, for garnish
Preheat the oven to 425°F
- In a medium saucepan, over medium heat, whisk together orange juice, ketchup, chipotle pepper, salt, Worcestershire Sauce, and lemon juice.
- Bring to a boil, reduce heat to a simmer and cook about 5-7 minutes until sauce is reduced. Stir occasionally.
- Reserve about 1/2 of the sauce for serving, in a small bowl or pitcher.
- Clean shrimp and place in medium-size bowl. Add remaining half of the chipotle sauce and stir to coat well. Place on a baking sheet in a single layer
- Roast in the oven for 4-5 minutes, turn shrimp and roast another 3-4 minutes, or until shrimp is pink and the tails start to curl.
- Serve over rice or cous cous, if desired, with extra sauce on the side. Garnish with scallions