Uploaded March 2026 | Updated September 2026, 1 week ago
Shrimp simmered in a smoky, spicy guajillo-chipotle sauce — bold, rich, and full of fiery Mexican flavor.
Ingredients
1 lb large shrimp, peeled and deveined
2 Tbsp butter or tallow
3 dried guajillo chiles, stems and seeds removed
2 dried arbol chiles (optional, for extra heat)
1 chipotle pepper in adobo (or 1 tsp chipotle paste)
2 Roma tomatoes, quartered
2 cloves garlic, peeled
¼ small onion, roughly chopped
½ cup water or chicken stock (for blending)
1 Tbsp lime juice
Salt and black pepper, to taste
Fresh cilantro, chopped (for garnish)
Macronutrients
(per serving, makes 2)
Protein: 48g
Fat: 22g
Carbs: 12g
Preparation
Toast guajillo and arbol chiles in a dry skillet over medium heat for about 30 seconds per side until fragrant. Remove and soak them in hot water for 10 minutes until softened.
In a blender, combine the softened chiles, chipotle, tomatoes, garlic, onion, and ½ cup water or chicken stock. Blend until smooth.
Heat butter or tallow in a skillet over medium heat. Strain the blended sauce directly into the pan and cook 5–6 minutes, stirring occasionally, until thickened and dark red.
Season shrimp with salt and pepper, then add them to the sauce. Cook 3–4 minutes, stirring, until shrimp are pink and fully cooked.
Stir in lime juice and adjust seasoning with salt or extra chipotle for more heat.
Remove from heat, garnish with chopped cilantro, and serve hot with cauliflower rice, sautéed veggies, or lettuce wraps.
Shrimp simmered in a smoky, spicy guajillo-chipotle sauce — bold, rich, and full of fiery Mexican flavor.
Ingredients
1 lb large shrimp, peeled and deveined
2 Tbsp butter or tallow
3 dried guajillo chiles, stems and seeds removed
2 dried arbol chiles (optional, for extra heat)
1 chipotle pepper in adobo (or 1 tsp chipotle paste)
2 Roma tomatoes, quartered
2 cloves garlic, peeled
¼ small onion, roughly chopped
½ cup water or chicken stock (for blending)
1 Tbsp lime juice
Salt and black pepper, to taste
Fresh cilantro, chopped (for garnish)
Macronutrients
(per serving, makes 2)
Protein: 48g
Fat: 22g
Carbs: 12g
Preparation
Toast guajillo and arbol chiles in a dry skillet over medium heat for about 30 seconds per side until fragrant. Remove and soak them in hot water for 10 minutes until softened.
In a blender, combine the softened chiles, chipotle, tomatoes, garlic, onion, and ½ cup water or chicken stock. Blend until smooth.
Heat butter or tallow in a skillet over medium heat. Strain the blended sauce directly into the pan and cook 5–6 minutes, stirring occasionally, until thickened and dark red.
Season shrimp with salt and pepper, then add them to the sauce. Cook 3–4 minutes, stirring, until shrimp are pink and fully cooked.
Stir in lime juice and adjust seasoning with salt or extra chipotle for more heat.
Remove from heat, garnish with chopped cilantro, and serve hot with cauliflower rice, sautéed veggies, or lettuce wraps.
