Chipotle shrimp (Camarones enchipotlados) from Mexican Everyday: Easy, Full-Flavored, Tradition-Packed (page 251) by Rick Bayless and Deann Groen Bayless

  • canned chipotle chiles in adobo sauce
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  • canned fire-roasted tomatoes
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  • EYB Comments

    Can substitute canned tomatoes for fire-roasted canned tomatoes, and chicken broth or water for fish broth. See recipe for variations.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute canned tomatoes for fire-roasted canned tomatoes, and chicken broth or water for fish broth. See recipe for variations.

  • allisonsemele on December 31, 2025

    Pretty good for minimal effort, and easy to add a little more depth to the salsa—I added a quarter of an onion that I broiled. I made the variation with zucchini and it was a tasty healthy dinner I’d happily eat again.

  • Mascher on May 06, 2024

    All spice but sort of one-note dish. Family didn’t love and I’m not wowed. In the plus side, quick and easy.

  • hilarie on December 15, 2019

    Used one chipotle for kid friendliness, but added some smoked paprika to make up for it. Served over quinoa with sauteed chard. Easy quick dinner.

  • chawkins on July 05, 2018

    Easy, fast and quite tasty. I used two chipotles and the heat level was just right for us. Served with cilantro lime rice.

  • TrishaCP on May 17, 2015

    Fast and delicious, though my husband mistakenly added a third chipotle and it pretty much blew us away with heat. (The recipe says 2-3, but 3 is only recommended for real chile heads.) I added summer squash to serve with rice to make a complete meal. I will definitely make this again!

  • Lindalib on December 17, 2014

    Adding my voice to the chorus, this was an easy and delicious weeknight meal, even though it was sadly not garnished with cilantro because I didn't have any on hand.

  • britt on April 04, 2014

    I thought this was good, but my husband LOVED it. Nice weeknight option. I boiled the shrimp shells in 3 cups water for about 5 minutes and used that for stock. I ended up only needing about a half cup, though. Used just 1 lb of shrimp, and that yielded 3 servings for us. Served with rice and a salad dressed with the Lime-Cilantro Dressing from the same book, which I thought paired well.

  • ellabee on June 12, 2013

    p.252. Made a variation that's in the online recipe but not the cookbook: saute zucchini and cook with the sauce before adding the shrimp, for a one-pot meal (over rice). Easy and delicious, with leftovers for the two of us.

  • Delys77 on March 06, 2013

    Pg. 251 This dish gets 5 points for ease of preparation and flavour. As the other review says, there are a hand full of ingredients that compliment each other very well. I only needed about a half cup of stock and we went with 2 chipotle. Served with a nice green salad and crusty bread.

  • Breadcrumbs on June 04, 2011

    Another huge hit from Rick. Very good and easy this dish has so few ingredients yet the final dish is jam-packed with flavour. 1 chipotle is plenty for our tastes. Yum!

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