Shrimp in chipotle sauce with mayonnaise

shrimp in chipotle sauce with mayonnaise

A mixture of fresh parsley leaves and dried oregano adds a touch of green to this simple and practical recipe for shrimp in chipotle sauce with mayonnaise and ground red pepper.


  • 500 grams of medium shrimp, peeled and deveined.
  • 3 tablespoons olive oil
  • 1 can of marinated chipotle chili peppers
  • 4 finely chopped garlic
  • 1 can (28 ounces) canned tomatoes, canned and crushed in juice
  • ½ teaspoon ground red pepper flakes
  • 3 tablespoons fresh parsley
  • 2 tablespoons fresh oregano
  • Salt and pepper


  1. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add the shrimp, 2 finely chopped garlic, salt and pepper to taste. Then sauté and cook shrimp over medium heat for 10 minutes.
  2. Blend the marinated chipotle chiles with the mayonnaise, adding pepper to taste, until a thick sauce is obtained.
  3. Heat 1 tablespoon more oil in the same skillet over low heat. Add remaining garlic and crushed red pepper; cook, stirring a few times, until fragrant, about 30 seconds.
  4. Add tomatoes, ½ teaspoon salt to skillet and bring to a boil over medium-low heat, scraping up any food scraps from bottom of skillet. Simmer until slightly thickened, stirring occasionally, about 10 minutes.
  5. Return the shrimp and their juices to the pan and heat through, stirring occasionally for 5 minutes then remove from heat.
  6. Finally add to your shrimp enchipotadas with mayonnaise, 1 teaspoon of the remaining oil and add the parsley along with the fresh oregano.


  • You can add more crushed red pepper, this will give a different flavor to the dish since it is made with several types of chili peppers.
  • A variation of this shrimp enchipotadas with mayonnaise recipe is to blend the tomatoes along with the canned marinated chile adding half a glass of water. You can use the remaining sauce to season more foods.
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