Chipotle Shrimp a La Diabla
with leftover tri-color slaw
Chipotle peppers add the heat to this Latin-inspired dish. Since we serve it up with a side of slaw from last night, most of the hard work is already done!
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Proteins
Cuisines
Ingredients
Chipotle Shrimp a La Diabla:
- Garlic - 3 cloves , minced
- Onions - 1 , chopped
- Bell peppers, green - 1 , chopped
- Bell peppers, red - 1 , chopped
- Mushrooms, cremini or brown - 3/4 lb , sliced
- Chipotle peppers (usually found canned in adobo sauce) - 1 , chopped finely
- Shrimp, peeled and deveined (if kosher, sub sliced chicken breasts) - 1 lb
- Avocados, large - 1 , chopped
- Grassfed butter - 1 Tbsp
- Cooking oil - 1 Tbsp
- Cumin - 1 tsp
- Crushed tomatoes (14 oz / 397 g) - 1 can
- Limes - 1 , sliced into wedges
- Leftover tri-color slaw - ~4 cups
Prep
- Garlic / Onions / Bell peppers / Mushrooms / Chipotle peppers - Prep as directed. (Can be done up to 4 days ahead)
- Shrimp - Defrost, rinse, and pat dry.
- Avocados - Cube.
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Make
- Heat a saute pan or skillet over medium-high heat. Add butter and cooking oil and then onions to heated oil with some salt. Saute for ~3 minutes, until softened.
- Next add garlic, mushrooms, bell peppers, and cumin. Saute for another 2 minutes.
- Add chipotles and crushed tomatoes (If you’re worried about heat at all, start with half - or even less - of the chopped chipotles. You can always add more heat later). Cook for another 2 to 3 minutes. If the pan ever looks too dry, just add some water (or white wine if you have some open!).
- Next add in shrimp and cook until pink and opaque, another 4 to 6 minutes depending on the size of the shrimp.
- Enjoy shrimp with avocado and lime wedges, plus leftover slaw on the side.
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