Tacos: Shrimp in Adobo

The key to this recipe's success is using Mexican adobo, a vinegary chile paste, to season any protein. For this recipe, the shrimp is chopped, so there's no need to splurge on a larger size. Great dish!
Photo by Liz G.
Adapted from bonappetit.com
Shrimp tacos made with Adobo seasoning.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Adapted from bonappetit.com

Ingredients

  • 6

    dried ancho chiles, stemmed

  • 4

    garlic cloves

  • 1/4

    cup apple cider vinegar

  • 2

    teaspoons kosher salt plus more for seasoning

  • 1/2

    teaspoon dried oregano, preferably Mexican

  • 1/2

    teaspoon ground cumin

  • 1/2

    teaspoon sugar

  • 2

    pounds small or medium uncooked shrimp, preferably wild American peeled, deveined, cut into 1/4-inch pieces

Directions

Heat a large dry cast-iron skillet over medium-high heat. Add chiles; toast, turning often, until just fragrant, about 1 minute. Let cool. Using kitchen scissors and working over a medium bowl, cut chiles into 1-inch rings, reserving seeds. Cover chiles with 1/2 cup hot water; let soak, stirring occasionally, for 10 minutes. Transfer chiles with seeds and soaking liquid to a blender. Add garlic, vinegar, 2 teaspoons salt, oregano, cumin, and sugar and purée until a smooth, thick paste forms. Transfer adobo paste to a large bowl; add shrimp and toss until evenly coated. Preheat broiler. Place shrimp on a rimmed baking sheet in an even layer. Broil, watching closely and stirring halfway through, until shrimp are just cooked through and are browned in spots, 4 to 5 minutes. Season with salt.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: