Spicy Chipotle Shrimp Tacos

shrimp recipe


1 pound Shrimp, peeled, deveined, tails removed

1 ear Corn, grilled

1 tablespoon Extra Virgin Olive Oil

1 Chipotle Pepper in Adobo Sauce

2 teaspoons Adobo Sauce (Use less for less spice)

3/4 cup Greek Yogurt

Mixed Greens

2 tablespoons Lime Juice

1 tablespoon White Wine Vinegar

1 tablespoon Cilantro, freshly chopped

1/4 cup Olive Oil

Corn Tortillas, warmed


Preheat a grill pan over medium-high heat. Brush the ear of corn with olive oil and season with salt and pepper.  Grill the piece of corn on each side for 3-4 minutes.  Rotate to get a nice char all the way around.  Let the grilled corn cool. Once cool, slice kernels away from the core.

In a food processor, combine chipotle pepper, adobo sauce, and yogurt. Pulse until fully blended. Season the shrimp with salt and pepper.  Heat 1 tablespoon oil in a skillet over medium-high heat. When the pan is hot and the oil is shimmering, sear the shrimp.  Cook for 5-6 minutes until shrimp are fully cooked. Toss the shrimp in the chipotle sauce. 

In a small bowl, whisk together lime juice, cilantro, and olive oil. Coat the mixed greens with the cilantro-lime, dressing.

Build the tacos by placing a small amount of mixed greens on the tortilla.  Add the chipotle shrimp on top of the greens.  Top with grilled corn and extra cilantro.