Chipotle-Spiced Shrimp

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Chipotle-Spiced ShrimpRecipe
Lee Harrelson
Ground chipotle chile adds smoky, slightly sweet spiciness to the dish. Hot paprika makes a good substitute, or use sweet paprika for a milder heat.
4 servings (serving size: 9 shrimp and about 1/2 cup rice)


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1 (3 1/2-ounce) bag boil-in-bag long-grain rice
2 1/2 tablespoons butter, divided
1 teaspoon bottled minced garlic
1/4 teaspoon salt
1/4 teaspoon chipotle chile powder
36 large shrimp, peeled and deveined (about 1 pound)
2 tablespoons dry vermouth
1 tablespoon fresh lime juice
1/4 teaspoon sugar
2 tablespoons chopped fresh cilantro


Cook rice according to package directions, omitting salt and fat.

Melt 1 1/2 tablespoons butter in a large nonstick skillet over medium-high heat. Add garlic to pan; sauté 30 seconds. Add salt, chile powder, and shrimp to pan; sauté 2 minutes. Stir in vermouth, juice, and sugar; cook for 2 minutes or until shrimp are done. Remove from heat; stir in remaining 1 tablespoon butter and cilantro. Serve over rice.

Created date

June 2006

Nutritional Information

Calories 290
Caloriesfromfat 29 %
Fat 9.3 g
Satfat 4.9 g
Monofat 2.2 g
Polyfat 1.1 g
Protein 25.4 g
Carbohydrate 24.3 g
Fiber 0.4 g
Cholesterol 191 mg
Iron 3.8 mg
Sodium 317 mg
Calcium 73 mg