Chipotle Lime Shrimp

Name: Chipotle Lime Shrimp
Ingredients: 1 pound shrimp peeled and deveined raw; 2 limes; 2 garlic cloves minced; 3 tablespoons extra-virgin olive oil; 1 tablespoon adobo sauce; 1 teaspoon lime zest freshly grated; 1/2 teaspoon salt; 8 corn tortillas 4-inch, warmed; 1 cup shredded cabbage; 4 ounces queso fresco crumbled; 1 lime cut into wedges

11 ingredients

2 steps

Ingredients

1 pound shrimp peeled and deveined raw
2 limes
2 garlic cloves minced
3 tablespoons extra-virgin olive oil
1 tablespoon adobo sauce
1 teaspoon lime zest freshly grated
1/2 teaspoon salt
8 corn tortillas 4-inch, warmed
1 cup shredded cabbage
4 ounces queso fresco crumbled
1 lime cut into wedges

Directions

1

Place the shrimp in a baking dish or resealable plastic bag. In a small bowl, whisk together the lime juice, garlic, 2 tablespoons of the olive oil, adobo sauce, lime zest, salt, and pepper. Pour over the top of the shrimp and toss to coat. Marinate in the refrigerator for 30 minutes.
2

Heat a large skillet over medium-high heat and add the remaining 1 tablespoon olive oil. Remove the shrimp from the dish or plastic bag and discard the marinade. Add the shrimp in a single layer to the skillet and cook just until the shrimp turn pink and opaque, 1 to 2 minutes. Flip the shrimp and cook for 1 to 2 minutes more. Transfer the shrimp to a plate for serving. Serve the tortillas with the shrimp, salsa, cabbage, and the crumbled queso fresco for topping. Garnish with a lime wedge on the side.

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