One protein that I always have in my freezer is shrimp. It’s surprisingly versatile, cooks quickly, and its cheap. It is really good at soaking up flavors and is great with pretty much every flavor profile. This time, I went with a Mexican inspired version.
What you’ll need (for about 2 people):
- 1/2 lb shrimp
- 2 cloves garlic, minced
- 1 chipotle in adobo, chopped + 1 tbsp adobo sauce
- Juice of half a lime
- 1/4 tsp cumin
- 1 tbsp oil
- Salt and pepper
First things first, defrosting the frozen shrimp. When it comes to this there are two important things: 1) only defrost the amount of shrimp you’re going to use 2) only use cold water – using warm/hot water will start cooking the shrimp. All you have to do is place the shrimp in a strainer and run cold water over it. For me this only takes about 5 minutes. Once they don’t feel frozen I peeled them, pat them dry, and put them in a ziplock.
Now it’s easy. I minced my garlic and chipotle and threw them in the ziplock along with the lime juice and the rest of the seasonings.Let it sit in the fridge for at least 30 minutes.
You’re probably thinking that chipotle in adobo is something pretty uncommon, but it’s super easy to find canned at the grocery store. I always have it in my fridge, so don’t throw away the rest of the can! You’ll find other uses for it!
Once your shrimp have sat for at least 30 minutes, heat your oil in a pan over medium heat. Cook until the shrimp is pink (about 2-3 minutes each side). Also, if you are lucky enough to have a grill this is a great recipe to stick on a skewer and grill up!
At this point, it’s perfectly acceptable – even encouraged – to eat them as is. But this time for me I cut them up and made tacos! (Bonus, add one chopped chipotle, some adobo, and a squeeze of lime to sour cream for a chipotle crema for your tacos!) Whatever way you eat these shrimp, I hope you enjoy!