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Chipotle shrimp with rice

Chipotle shrimp with rice is shrimp simmered in a creamy, smoky tomato sauce, served over rice. This Mexican inspired dish serves 4, takes 35 minutes, is rated easy, and costs about €4.80 per person. The key is going easy on the chipotle and pulling the shrimp out as soon as they turn pink.

Tonight Mexico knocks on your door with shrimp in chipotle sauce, creamy, smoky and just a little spicy, served over rice.

Chipotle shrimp with rice
Total time
35 min
Difficulty
Easy
Cost per person
€4.80
Calories per person
590 kcalcalculated by Kiloach, your weight coach
Season
Summer, Spring, Fall
The kids
They generally like it

The sauce is what makes this dish, tomato, garlic and chipotle peppers blended together then simmered until thick, with that distinctive smoky edge. Cream softens the heat without hiding it, and the shrimp, cooked just long enough, stay plump and tender. A squeeze of lime at the end brightens everything and keeps the sauce from feeling too rich.

It's a weeknight recipe that breaks up the routine without asking much effort, perfect when you want dinner to feel a bit different without extra work. Kids usually go for it if you stick to one chipotle pepper, the smoky flavor comes through more than the heat. You can also serve it to guests on a weeknight, it feels special for how little time it takes.

The ingredients

4 people

Fish counter

  • Raw peeled shrimp 700 g

Pantry

  • Chipotle peppers in adobo sauce (or 1 tsp smoked paprika and 1 pinch of chili powder) 2
  • Crushed tomatoesoften in the pantry 400 g
  • Riceoften in the pantry 300 g
  • Vegetable oiloften in the pantry 2 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Dairy

  • Thick heavy cream 15 cl

Fruits and vegetables

  • Onion 1
  • Garlic 3 cloves
  • Cilantro 4 sprigs
  • Lime 1

Allergens Shellfish, Lactose

The step by step recipe

  1. Blend the crushed tomatoes with the chipotle peppers and garlic until you get a smooth sauce.

    Canned chipotle peppers keep for weeks in the fridge, otherwise freeze them.

  2. Cook the chopped onion in the oil, pour in the sauce and let it simmer until it thickens. 12 min

    Stir occasionally, the sauce can splatter as it reduces.

  3. Stir in the cream, season with salt and pepper, and let it warm through without boiling. 3 min

    Lower the heat before adding the cream, if it's too hot it might split.

  4. Add the shrimp and let them cook through in the sauce. 5 min

    As soon as they turn pink and curl up, take them out, they toughen fast.

  5. Cook the rice in salted water, drain it and serve the shrimp over it with cilantro and lime. 12 min

    A squeeze of lime at the end balances out the richness of the cream.

Our tips to get it right

  • Peel the shrimp well and remove the dark vein along the back if needed, it keeps the texture clean instead of gritty.
  • Blend the sauce until smooth so it coats the rice nicely, a grainy sauce changes the whole mouthfeel.
  • Make the chipotle sauce ahead of time, it actually tastes better after a few hours in the fridge before you cook the shrimp in it.

The variations

  • Swap the shrimp for sliced chicken, cooked a bit longer in the same sauce.
  • For a vegetarian version, use black beans or firm tofu instead of shrimp.
  • For kids, skip the chipotle entirely and use a touch of sweet paprika instead, the sauce stays creamy with no heat at all.

What to serve it with

  • Extra lime wedges
  • Warm corn tortillas
  • Sliced avocado or guacamole

Storage

The shrimp sauce keeps for 2 days in the fridge in a sealed container, store the rice separately. Reheat gently over low heat so the shrimp don't toughen up. Freezing isn't ideal, shrimp lose their texture once thawed.

Questions about this dish

Can you replace the chipotle peppers in adobo sauce?

Yes, one teaspoon of smoked paprika plus a pinch of chili powder gets you close. You lose some of the depth from the adobo sauce, but the smoky flavor still comes through.

Can you make the sauce ahead of time?

Yes, the sauce can be made up to a day ahead and kept in the fridge. Just reheat it and cook the shrimp in it right before serving so they stay tender.

How do you keep the shrimp from turning rubbery?

Watch them closely and pull them out as soon as they turn pink and curl, usually after about 5 minutes. Overcooking toughens shrimp quickly.

Can you use frozen shrimp?

Yes, thaw them completely and pat them dry before adding them to the sauce. Wet shrimp water down the sauce and prevent it from cooking properly.

How long does it take to make chipotle shrimp with rice?

Count 35 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in chipotle shrimp with rice?

About 590 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does chipotle shrimp with rice cost?

About €4.80 per serving, or €19.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains shellfish, lactose. Always check the labels of the products you buy.

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