Is there anyone who doesn’t love shrimp? Even people who won’t touch any other form of seafood have no problem polishing off a shrimp dinner. Not only are shrimp delicious and loved by millions, but they are incredibly easy to prepare. However, since my husband is highly allergic to them (he goes into anaphylactic shock and his throat closes up), it goes without saying shrimp is rarely on the dinner menu in our house!
Actually the recipe below is similar to one I often make substituting chunks of grilled extra-firm tofu for the shrimp (which, by the way, is also a very tasty vegan meal!) But, when my mom sent me over a recipe she created for a chipotle spiced shrimp dish it gave me the idea to try a variation of my tofu recipe with shrimp instead.
Eat Clean with Help From Mrs. Dash!
Not only is this a deliciously nutritious and flavor-forward “eat clean” recipe, but it really is beyond easy to prepare. One of the reasons it’s such an easy recipe is because it doesn’t have a store-full of ingredients. You can thank my mom for the simplicity! Mom gave me the idea to reduce the number of spices and herbs in my regular recipe by using Mrs. Dash all-natural “Southwest Chipotle” seasoning instead of the typical multitude of spices I have a tendency to lean towards (and yes, I know too many ingredients can appear daunting when reading a recipe!) Let me just say, I LOVE Mrs. Dash!! Thank you mom 😉
I really don’t know why I never thought of using Mrs. Dash before, but sprinkling on just one seasoning that packs such an incredible flavor punch is one of the easiest and most time-saving cooking tips I’ve come across in a long, long time! Best of all, Mrs. Dash has tons of different seasoning blends (Italian, Extra Spicy, Lemon Pepper, Fiesta Lime, etc) that can be used for many different types of recipes. This particular one is a smokin’ blend of red peppers, cayenne pepper, and chipotle peppers combined with onion, roasted garlic and zesty lime juice. Delish!!! And E.A.S.Y.
Chipotle Spiced Shrimp
- 2 pounds jumbo shrimp, peeled and de-veined
- Juice from 2 whole limes
- 1 tablespoon adobo sauce (look for canned chipotles in adobo sauce)
- 1 tablespoon plus 2 teaspoons extra virgin olive oil, divided
- 4 cloves garlic, minced
- 1 cup finely chopped Spanish onion
- 1 cup finely chopped carrots
- 2 cans (14.5 ounces each) Muir Glenn Organic Fire Roasted Diced Tomatoes
- Mrs. Dash All-Natural “Southwest Chipotle” seasoning, to taste
- Unrefined sea salt, to taste
- Small handful chopped fresh cilantro
- Preheat the grill. Soak bamboo skewers in cold water for 30 minutes, or use metal skewers.
- Add the lime juice, adobo sauce and 2 teaspoons of the extra virgin olive oil to a large zip-top bag. Add the shrimp to the bag and marinate the shrimp while you prepare the sauce.
- Heat the remaining tablespoon of extra virgin olive oil in a large skillet over medium-high heat. Add the garlic and onion; sauté 2-3 minutes, or until onion softens. Add the carrots and cook an additional 2 minutes. Add the tomato sauce and Mrs. Dash seasoning. Simmer sauce for 10 minutes.
- While sauce is simmering, grill shrimp 1-2 minutes per side, until grilled through (be careful not to over-cook!!)
- Remove sauce from heat and stir in cilantro. Add the cooked shrimp. Serve shrimp and sauce over a bed of steamed spinach, brown rice or quinoa.