This shrimp dish from the coast of Oaxaca gets its spicy reputation from a perfect blend of flavors found in the picante tomato sauce and the chipotle chiles.


Difficulty - Easy


  • 1-1/2 lbs. large Shrimps, peeled and deveined, with tails left on
  • GOYA® Adobo with Pepper to taste
  • 4 tsp. GOYA® Minced Garlic or 8 cloves fresh Garlic, minced
  • 1/4 cup fresh lime juice.
  • 1/2 cup GOYA® Extra Virgin Olive Oil, used 1/4 cup at a time
  • 1/2 cup finely diced white Onion
  • 1 can (8 oz.) GOYA® seasoned Tomato Sauce (Hot)
  • 1 Envelope of GOYA® Sazon with Coriander and Annatto
  • 2 Chipotle Chiles with 2 tsp. of the chipotle sauce from 7 oz. can GOYA® Chipotle
  • Peppers in Adobo
  • 1/2 cup Water
  • 1/4 tsp. GOYA® Oregano Leaf


  • Season Shrimp with Adobo.
  • In a bowl, combine Shrimp, Garlic and Lime juice. Marinate while preparing the sauce, at least 5 minutes.
  • In a saute pan on medium-high, heat 1/4 cup of oil. Cook onion until golden color. Add the Tomato sauce and Sazon and cook for one minute, stirring constantly.
  • Transfer the sauce to a blender. Add the Chipotles, Water and Oregano and slightly process – there should still be some texture.
  • Pat shrimp dry. In skillet on medium-high, heat 1/4 cup of oil. Cook shrimp briefly in 2 batches, turning once. Set cooked shrimp aside and keep warm.
  • Add sauce to hot skillet and fry on medium-high for 5 minutes, stirring constantly. Stir in shrimp, lower heat to medium and cook for 2 minutes. If sauce gets too thick, add water.
  • Serve immediately. This dish can be accompanied with white rice.

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