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Chipotle Shrimp a La Diabla
with leftover tri-color slaw

Active: 30 min Total: 30 min

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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Ingredients

Servings:
4
Metric
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

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Prep

  1. Garlic / Onions / Bell peppers / Mushrooms / Chipotle peppers - Prep as directed. (Can be done up to 4 days ahead)
  2. Shrimp - Defrost, rinse, and pat dry.
  3. Avocados - Cube.

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Make

  1. 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.
  2. Next add garlic, mushrooms, bell peppers, and cumin. Saute for another 2 minutes.
  3. 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!).
  4. Next add in shrimp and cook until pink and opaque, another 4 to 6 minutes depending on the size of the shrimp.
  5. Enjoy shrimp with avocado and lime wedges, plus leftover slaw on the side.

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Reviews

Ratings

Original (69)
Gluten-free (4)
Paleo (8)
Vegetarian (7)

27 reviews

Very good! I added salt, water/wine, and a teaspoon of brown sugar.

By: Tracy
Posted: May 12, 2017
Diet: Original
0 Helpful

Interesting flavors! No complaints from hubby, 1 year old and 3 year old.

By: Jena
Posted: Dec 14, 2016
Diet: Original
0 Helpful

My family loved this dish, I served it with Jasmine rice and it was amazing!!!!!

By: Claire
Posted: Nov 21, 2015
Diet: Original
0 Helpful

Simple and delicious! I only used half of the crushed tomato portion and glad I did! Next time I will add more than 2-3 chipotle peppers for an extra kick. I also changed the dressing for the slaw - I used a bagged broccoli slaw mix and blended 1 avocado, 1/2 lime juice, 1/4 tsp cumin, 1/4 cup water, 2 tbsp olive oil, 1 tbsp apple cider vinegar, 3 tbsp cilantro.

By: Alissa
Posted: Nov 20, 2015
Diet: Original
0 Helpful

I didn't add enough diabla, but it was very tasty.

By: Jana
Posted: Sep 12, 2015
Diet: Original
0 Helpful

Interesting take. Not exactly mexican. More like italian mexican, ha ha. I would put in 1/2 the tomatoes so it's a little less soupy. Other than that, delicious!

By: Alicia
Posted: Sep 09, 2015
Diet: Original
0 Helpful