These chipotle honey shrimp were originally supposed to be an easy sheet pan meal. As I tested the recipe, I realized they’d be best in a skillet which would help the shrimp get a nice brown sear. Sean agreed as a taster and as the dishwasher. He reported that too much of the delicious sauce was left behind on the sheet pan!
A hot skillet makes quick work of cooking the shrimp–this is easily a 10-minute dish. Plus, it’s a recipe with just five ingredients–we aren’t counting tap water and a pinch of salt you might need to season at the end. The chipotle peppers and honey give these shrimp a ton of flavor without requiring many other ingredients.
- Shop: Chipotles in Adobo
How to Serve Chipotle Honey Shrimp
I love any recipe that’s super adaptable. And, these shrimp are very versatile. Here are a few ideas:
- Toss them in tortillas to make chipotle honey shrimp tacos, burritos, or quesadillas depending on the size of your tortillas, your fillings, and your whims.
- Build a delicious rice bowl with these shrimp, some shredded cabbage, avocado slices, and my 10-minute restaurant-style salsa.
- Simply serve straight from the skillet with some crusty bread for sopping and a side salad for a delicious, balanced meal.
- Double or triple the recipe for a very quick and easy party tapas that your friends will sure to scarf down along side some thirst quenching cocktails.
Watch: How to Make Flour Tortillas from Scratch
There’s a quick 1-minute tutorial showing how to make chipotle honey shrimp in the middle this video about making flour tortillas.
Chipotle Honey Shrimp | A 10-Minute Dish
- 1 lb shrimp size 21-25; thawed, cleaned and shells removed (including tails)
- 2½ tbsp butter melted
- 1 chipotle pepper minced
- 1 tbsp adobo sauce from the can of chipotle peppers
- 1 tbsp honey
- ¼ cup water room temperature or cool
- ½ tbsp corn starch
- salt to taste
- scallions & cilantro chopped; optional for garnish
- Make sure the shrimp are very dry. Pat dry in a clean kitchen towel or with paper towels.
- Heat a 12-inch skillet over medium-high heat while you make the sauce. Cast iron is preferable, but any heavy, non-stick skillet will work.
- In a medium bowl, whisk together 2 tbsp melted butter, the chipotle peppers, adobo sauce, and honey.In a small bowl, whisk together the corn starch and water to create a slurry.Add the corn starch slurry to the bowl with the rest of the ingredients. Whisk well to combine. Set aside.
- Add the remaining ½ tbsp of melted butter to the skillet. Add the shrimp to the pan. Let the shrimp cook for about 2 minutes until they are lightly browned and pink on the first side.Flip and cook for another minute. Give your sauce a final whisk, then add the sauce to the pan stirring well. Let cook for another minute or two, stirring to combine the shrimp and the sauce. The sauce will thicken during this time to a gravy-like consistency. Taste the sauce and add a pinch of salt if it needs it.
- Remove from heat and serve. Top with chopped herbs if you'd like.
- Shop: Cast Iron Skillet
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