Ingredients
- For the Shrimp:
- 3 tbsp olive oil, divided
- 1 lb shrimp
- 1 red bell pepper, seeds removed and roughly chopped
- 3 cloves garlic, minced
- 3 green onions, sliced (green and white parts separated)
- Salt and pepper, to taste
- For the Sauce:
- 1 recipe chipotle sauce
- ½ cup milk (dairy or non-dairy)
- Garnish:
- Chopped cilantro
- Sliced jalapeno
Instructions
- Cook Shrimp: Heat 2 tablespoons of olive oil in a sauté pan over medium heat. Add the shrimp and sauté for 3–4 minutes, until the shrimp are cooked through and opaque. Remove them from the pan and set aside in a bowl.
- Sauté Vegetables: In the same pan, add the remaining 1 tablespoon of olive oil. Add the bell pepper and sauté for 4–5 minutes until tender.
- Add Garlic & Green Onions: Add the minced garlic, white parts of the green onion, salt, and pepper to the pan. Stir for another 2 minutes until fragrant.
- Make Sauce: Pour in the chipotle sauce and milk, stirring to combine. Once mixed, add the cooked shrimp back into the pan and stir to coat. Let it warm through.
- Garnish & Serve: Garnish with the green parts of the green onion, chopped cilantro, and sliced jalapeno.
Notes
- To Store: Store in an airtight container for up to 4 days in the fridge.
- To Freeze: Place in a freezer-safe container or bag and store for up to 3 months.
- To Thaw: Thaw in the fridge overnight and reheat on the stovetop or microwave.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Sauté
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 serving
- Calories: 455
- Sugar: 6g
- Sodium: 1127mg
- Fat: 36g
- Saturated Fat: 2g
- Unsaturated Fat: 34g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 27g
- Cholesterol: 324mg
