Shrimp in Fiery Chipotle-Tequila Sauce
A recipe for succulent shrimp simmered in a sauce made with spicy serrano peppers, chipotle, tequila and honey. It’s great as an appetizer, or served as the main course, and super easy to adjust to your preferred heat level.
If you’re looking for a shrimp dish that can be served as an appetizer for game day or for whatever party you’re throwing (holiday gathering, anyone?) or makes for a GREAT easy dinner, you might want to keep this recipe in your back pocket. It just might become your new go-to meal.
We’re talking Shrimp in Fiery Chipotle-Tequila Sauce, and it’s about as awesome as recipes come. It is HUGE on flavor and you’ll have it on the table in about 30 minutes or so, which, for a slow cook like me, is a pretty big bonus.
AND! This recipe is straight from my cookbook, “The Spicy Food Lovers’ Cookbook“. That is CRAZY EXCITING for me, my friends!
Just take a look at it. DANG!
Isn’t the color so inviting? People often eat first with their eyes, and this one is guaranteed to make them feel some pangs of hunger.
The sauce is tangy and deeply flavored from the combination of chipotle sauce and tequila, but also fiery from the addition of serrano peppers, with a buttery finish. Beware, though. It is quite addictive.
Let’s talk about how we make it, shall we?
Shrimp in Fiery Chipotle-Tequila Sauce – The Recipe Method
First, heat a bit of oil in a large pan to medium heat. Add the serrano peppers and cook a couple minutes to soften them up. Add in the garlic and give it a quick stir. Cook about a minute, or until you can smell the fragrant garlic.
Second, add in some butter and swirl it until it melts.
Third, stir in the chipotle sauce.
Four, pour in the tequila.
Five, stir in the honey. Give the whole mix a stir and let it simmer 10-15 minutes to let the flavors meld a bit.
Six, add the shrimp and stir it up to ensure all the shrimp are covered with the sauce. Simmer for another 10-15 minutes, or until the shrimp are cooked through yet still firm.
BOOM! DONE! Easy, right? I love easy. And tasty.
Serve it up in bowls over white rice. Squeeze a bit of lime juice over each for a fresh pop of citrus.
Serve it with crusty bread to sop up the extra sauce. If you can’t find chipotle sauce, substitute 1 can of chipotles in adobe sauce that has been processed in a food processor.
Hot Tip
Instead of rice, try serving the shrimp on tortillas with avocado slices and fresh roasted chilies.
Tweak the Heat
If you’d like to tame the heat, halve the amount of serrano peppers or substitute them with jalapeno peppers. For a bit more heat, add in your favorite hot peppers, such as habanero or even ghost pepper for a truly fired up recipe.
My Recent News Appearance
I was invited to Chicago’s WGN News to promote my cookbook, and this was the recipe I made. Check out my interview at WGN.
Check out My Cookbook
If you like my recipes, I hope you’ll check out my cookbook! I’m super excited it’s out there! “The Spicy Food Lovers’ Cookbook” is packed with 75 recipes for spicy food lovers of all levels, with easy recipes for seafood, from the land, handhelds, slow cooker meals, pressure cooker, pasta and so much more. If you love it spicy, you need this book.
Find it Here – The Spicy Food Lovers’ Cookbook.
Try Some of My Other Popular Shrimp Recipes
- Shrimp Creole
- Cajun Shrimp
- Spicy Peel-and-Eat Shrimp with Honey-Gochujang Glaze
- Habanero-Honey Glazed Bacon-Wrapped Shrimp
- Grilled Buffalo Shrimp
- Shrimp and Red Bean Chili
- Shrimp Etouffee
- Blackened Shrimp
If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
- 1-1/2 pounds shrimp peeled and deveined
- 3 serrano peppers chopped
- 4 cloves garlic chopped
- 1 tablespoon olive oil
- 2 7-ounce cans chipotle sauce
- 1 stick butter use only half a stick for a less buttery sauce
- 3 ounces white tequila
- 4 tablespoons honey
- Fresh lime slices
- White rice and crusty bread for serving
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Heat the oil in a large pan to medium heat. Add the serrano peppers and cook a couple minutes to soften them up. Add in the garlic and give it a quick stir. Cook about a minute, or until you can smell the fragrant garlic.
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Add the butter and swirl it until it melts, then stir in the chipotle sauce, tequila and honey. Reduce the heat and let it simmer about 10-15 minutes to allow the flavors to meld a bit.
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Add the shrimp and stir it up to ensure all the shrimp are covered with the sauce. Simmer for 10-15 minutes, or until the shrimp are cooked through yet still firm.
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Serve in bowls over white rice. Squeeze a bit of lime juice over each for a fresh pop of citrus. Don’t forget the crusty bread.
Recipe Video
HOT TIP: Instead of rice, try serving the shrimp on tortillas with avocado slices and fresh roasted chilies.
TWEAK THE HEAT: If you’d like to tame the heat, halve the amount of serrano peppers or substitute them with jalapeno peppers. For a bit more heat, add in your favorite hot peppers, such as habanero or even ghost pepper for a truly fired up recipe.
18 comments
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I need to try this because I can control the heat.
Yes, you surely can control the heat.
Happy Anniversary Mike! I just want to say thank you for all the great recipes. Any that I have already tried are fabulous. I made the Turkey Chili this weekend and it was a hit! Our daughter said Mom that’s a keeper and can I have a copy of the recipe!
I have shared your website with many friends and they are commenting on the great meals they have made and have thanked me for letting them know about it. It is very informative and always has great instructions and photos. Excellent site! I am so glad I accidently found you looking for some recipes.
I would be so thrilled if you could enter me into your cookbook draw.
Erica
Erica
Thanks so much, Erica! I greatly appreciate it! Glad you are enjoying the recipes!!
I won’t be making shrimp any other way for quite awhile! Thanks Mike!
Thanks, Greg! Yes, I love it this way!
This looks great! Saw it on the 1 Year old e-mail. I’m gonna try it just after I harvest peppers today. Thank you.
Thanks, Barney!!
Another fantastic recipe with all my favourite ingredients. And this time it includes tequila 🙂
I look forward to every email recipe I get from you. I’ve never been disappointed with any of them either.
BUT my all time favourite is Buffalo blue cheese hummus
https://www.chilipeppermadness.com/chili-pepper-recipes/dips/fiery-buffalo-blue-cheese-hummus/
I have get my wife to hide it because after I make it (using a Reaper pepper) and while it’s still warm (I cook my chick peas with my Instant Pot), I’ll sit down with a spoon and start devouring it right then and there. It’s a 10 out of 5 on the “Hulquist Perfection Scale of Goodness” .
Keep ’em coming Mike 《grin》
Outstanding, Len! Haha, glad you are enjoying the recipes! This is the first 10 out of 5 I’ve ever received! YOU ROCK! Take care…
Absolutely delicious! Thank you so very much for sharing this recipe – really Mike ALL of your recipes are delicious! It seems like each time I open your recipes I began to drool & at 81 that sounds sort of gross…
maybe I should say “salivate”. I absolutely love every single recipe you share!
Wishing you a fantastic 2019!!!
Thank you, Margo! I accept the drool. Or should I say, “salivation”. Haha. Cheers to you!
What kind of Chipotle sauce? Or do you mean chipotles in Adobe?
Jake, you can usually find adobo sauce next to the chipotles in adobo. If not, you can use the chipotles in adobo. Just pure the whole thing. Enjoy!
Omg this is a awesome recipe. Very easy to make and budget friendly. It is sooooooo good. Thanks for sharing
Myron, this is one of my favorites for sure. Thanks!
Hmmm, this looks so yummy, Mike! Thanks! I will try it this week-end! ^^
Thanks, Jeremie!