Ingredients
Shrimp and Vegetables
- 3 tablespoons olive oil, divided
- 1 pound shrimp, peeled and deveined
- 1 red bell pepper, seeds removed and roughly chopped
- 3 cloves garlic, minced
- 3 green onions, sliced with green and white parts separated
- Salt and pepper, to taste
Sauce and Garnish
- 1 recipe chipotle sauce (prepared separately)
- 1/2 cup milk, dairy or non-dairy
- Chopped cilantro, for garnish
- Sliced jalapeno, for garnish
Instructions
- Prepare Shrimp: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Season the shrimp with salt and pepper. Add shrimp to the skillet and cook until pink and opaque, about 2 minutes per side. Remove shrimp from skillet and set aside.
- Sauté Vegetables: In the same skillet, add the remaining 1 tablespoon of olive oil. Add the white parts of the green onions, red bell pepper, and minced garlic. Cook, stirring frequently, until softened, about 4-5 minutes.
- Add Chipotle Sauce and Milk: Stir in the prepared chipotle sauce and milk to the skillet with the sautéed vegetables. Bring the mixture to a simmer and cook for 2-3 minutes to combine flavors and allow the sauce to thicken slightly.
- Combine Shrimp and Sauce: Return the cooked shrimp to the skillet. Stir well to coat the shrimp in the creamy chipotle sauce. Cook for an additional 1-2 minutes to heat through.
- Garnish and Serve: Remove the skillet from heat. Sprinkle chopped cilantro and sliced jalapeno on top for a fresh, spicy garnish. Serve immediately with your choice of side such as rice, quinoa, or crusty bread.
Notes
- For a dairy-free option, use non-dairy milk such as almond, oat, or coconut milk.
- Adjust the heat by varying the amount of chipotle sauce and jalapeno garnish.
- Peeling and deveining the shrimp before cooking ensures even cooking and a better texture.
- This dish pairs well with steamed rice, cauliflower rice, or warm tortillas.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
