Shrimps in Chiplote Sauce with Zucchini and Chorizo Recipe

Shrimps in Chiplote Sauce with Zucchini and Chorizo

A tempting recipe, shrimps in a sauce that is just spicy enough to make your taste buds tingle. A perfect partner to Rice with Cilantro and Scallions

Yield: 4 servings

Time: 30 minutes


  • 1/2 cup (125 g) chicken broth
  • 1/2 small chipotle, seeded and minced, plus 2 Tbsp Adobo sauce (from a can of Chipotles en Adobo)
  • 1 Tbsp tomato paste
  • 1 tsp light brown sugar
  • 1 lb (450 g) shrimp peeled, deveined, tails left on
  • 1 tsp salt, more as needed
  • freshly ground black pepper
  • 1/4 cup (60 ml) extra-virgin olive oil
  • 1/4 lb (115 g) Spanish chorizo, cut into 1/4-inch (o,60 cm) dice
  • 1 medium zucchini, cut into strips about 2 cups (300 g)
  • 1 small yellow onion, thinly sliced, about 1 cup (140 g)
  • 1 medium-size red bell pepper, sliced into strips lengthwise, about 1/2 cup 70 g)
  • 1/4 cup (7 g) fresh cilantro (coriander leaves), chopped
  • 2 Tbsp fresh lime juice or more as needed


In a  small bowl, whisk together the chicken stock, chipotle, adobo sauce, tomato paste, and brown sugar. Set aside. Salt and pepper the shrimp.

Heat a skillet over medium-high heat. Add 2 tablespoons of the oil and once it’s shimmering hot, add the shrimps in a single layer. Cook undisturbed until the shrimps just turn pink, about 2 minutes. Flip the other side,  and cook for about 1-1/2 minutes. The shrimp should still be slightly undercooked. Set aside on a plate.

Add the remaining 2 tablespoons olive oil and the chorizo to the pan and cook, tossing, until it starts to brown, about 1 minute. Add the zucchini, onion, and pepper, salt and cook tossing often, until the zucchinis brown in places and are just tender, about 4 minutes.

Add the stock mixture to the skillet and bring to a boil. Reduce the heat to medium-low. Stir in the shrimp, about half of the cilantro, and the lime juice. Cook, stirring often until all is warmed up, 2 to 3 minutes. Adjust seasoning and add more lime juice if you like.

Serve immediately, sprinkled with the remaining cilantro (coriander leaves) and Rice with Cilantro and Scallions.

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