I’m a big fan of heat, spice – zip…whatever you want to call it. And this recipe allows you to turn up the heat as high as you want to go by adding more chipotles (which are just roasted jalapeños)! But it’s also a little sweet too – which I like. As written, it’s the lowest setting – but play with it and see what suits you. Whichever path you take, I’m confident you’ll be sated.
1 pound 12-15 count shrimp
1 chipotle in adobe (rendered from a 7-ounce can)
1 tbs brown sugar
1 tbs mayonnaise or low-fat plain Greek yogurt
1 tsp Tajin
Juice of two limes
Preheat oven to 400 degrees Fahrenheit.
Peel and devein the shrimp. Set aside.
Finely chop a chipotle in adobe sauce. Combine with brown sugar, mayo or yogurt, Tajin and lime juice. Mix well using a whisk. Place shrimp in a Ziploc bag with the marinade, ensuring all the shrimp are covered. Let rest for about 20 minutes.
Spray a rimmed baking sheet with non-stick cooking spray. Arrange the shrimp on the sheet so that none are overlapping. Bake for 9 minutes.
You can serve this is in myriad ways. Pictured is with roasted broccoli, red peppers and onions. You could also serve this over rice or pasta – or even as a fun hot starter.
A great day for me is preparing great meals for friends and family. I enjoy experimenting with new ingredients and also updating classics that I've enjoyed for years. I love to travel and try lots of new cuisines - and wouldn't be anything without the love of my family!