Chipotle Lime Shrimp

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. 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. 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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