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.
Serves: Two
Time: 29 minutes (20 minutes inactive, 9 minutes active)
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
Method:
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.
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Lovely as always. Shellfish question (lol) I am allergic. Would chicken thighs work? Not sure same profile but seems it could take the heat you wanted. Thanks for another great post!
I love that idea! YES – swap out the protein for your favorite. That’s not shellfish at all! 🙂
I make Melissa Clark’s Roasted Broccoli with Shrimp. Great recipe by the way. Just roast the broccoli for 10 minutes, then add the shrimp and roast for an additional 10 minutes. I’m going to add your chipotle lime marinade to the shrimp and roast with the broccoli. Sounds wonderful!
Awesome! 🙂