Mexican Shrimp Diablo

Jan 29, 2020

This delicious Mexican Shrimp dish is made with saucy Chipotle shrimp served over a bed of corn, zucchini, and red onions, and served with a side of avocado.


1 tsp olive oil

1 small yellow onion, diced

2 garlic cloves, minced

1 14.5-ounce can fire roasted diced tomatoes

1/4 cup chopped cilantro, plus more for garnish

1 tbsp chopped chipotle in adobo

1 tsp brown sugar

1 tsp kosher salt, divided

1 tbsp unsalted butter

2 cups corn kernels (from 2 medium ears of corn)

2 medium (8-ounce) zucchini, cut into 1-inch pieces

1/2 medium red onion, halved and cut into wedges

1 tsp garlic powder

1/2 tsp dried oregano, ½ tsp pineapple sage, ¼ tsp orange thyme, ¼ tsp parsley

Freshly ground black pepper, to taste

Juice from ½ lime

1 pound large peeled and deveined shrimp

4 ounces avocado (from 1 small Hass), sliced

Directions: In a medium skillet over medium-high heat, add the olive oil, sauté the yellow onion for 3-4 minutes or until translucent. Add the garlic and sauté 30 seconds more.

Transfer to a blender with the tomatoes, cilantro, chipotle in adobo, brown sugar and ½ a teaspoon salt.

In the skillet, add the butter and allow to melt. Add the corn, zucchini, red onion, garlic powder, oregano, pineapple sage, orange thyme and parsley ½ teaspoon salt and pepper. Sauté until softened and browned on the edges, stirring occasionally, about 8 minutes. Transfer to a serving platter and squeeze lime juice over the top.

Transfer the sauce from the blender to the skillet and add the shrimp. Coat the shrimp with the sauce and allow them to cook in the sauce until cooked through and sauce has thickened a bit, about 5 minutes.

Pour the shrimp and sauce over the top of the veggies and garnish avocado and cilantro.