Skillet Shrimp with Creamy Chipotle Sauce
pan-seared skillet shrimp tossed in a spicy, creamy chipotle sauce and served over rice with a simple corn salad on the side
servings: 4
Ingredients
Scale
- 1 ½ cups brown long grain rice
- kosher salt
- 1 ½ lbs tail-on jumbo shrimp, peeled + deveined
- 4 ears of corn
- ½ lb cherry tomatoes, diced
- 2 scallions, thinly sliced
- 4 tbsp fresh lime juice
- 2 tbsp olive oil, plus more as needed
- ¼ cup fresh cilantro leaves
- ½ cup heavy cream
- ½ cup whole milk
- 2 chipotle peppers + 2 tbsp adobo sauce
- 4 garlic cloves, roughly chopped
- lime wedges, for serving
- flaky sea salt (optional)
Instructions
- Combine the rice with 2 ⅔ cups of water in a saucepan. Add a generous pinch of salt. Bring the water to a boil. Lower the heat to a simmer, cover with a lid, and cook for 45 minutes. Turn off the heat and let the rice stand for 10 minutes. Fluff the rice with a fork.
- Meanwhile, pat the shrimp dry with paper towels and season with a pinch of salt. Let sit at room temperature for about 15 minutes.
- Bring a large pot of salted water to a boil. Add the ears of corn to the boiling water. Boil for 4 minutes. Transfer the corn to a bowl of ice water. Let cool for 2 minutes. Pat the corn dry. Slice off the kernels.
- Combine the corn, cherry tomatoes, scallions, 2 tablespoons of lime juice, olive oil, and cilantro in a mixing bowl. Toss well and season with salt to taste.
- Add the heavy cream, milk, chipotle peppers and adobo sauce, garlic, remaining 2 tablespoons of lime juice, and a pinch of salt to a small food processor. Pulse just to incorporate (don’t overmix).
- Heat a 12” cast-iron skillet over medium-high heat. Add enough olive oil to lightly coat the bottom. Once hot, work in two batches to sear the shrimp, 2 minutes per side.
- Return all of the shrimp to the skillet over medium-low heat. Pour the sauce into the skillet and gently toss to coat the shrimp. Simmer for 2-3 minutes until the sauce is slightly thickened.
- Serve the shrimp over the rice with lots of sauce spooned over top. Mound the corn salad alongside. Squeeze extra lime juice and finish with a pinch of flaky sea salt.