Pan-Seared Shrimp with Chipotle-Lime Glaze
- 2 tablespoons vegetable oil
- 1 1/2 pounds 21/25 shrimp, peeled and deveined
- 1/4 teaspoon salt
- 1/4 teaspoon ground pepper
- 1/8 teaspoon sugar
- 1 chipotle chile in adobo, minced
- 2 teaspoons adobo sauce
- 4 teaspoons brown sugar
- 2 tablespoons lime juice
- 2 tablespoons chopped cilantro
For Glaze: Stir together chipotle chile, adobo sauce, brown sugar, lime juice, and cilantro in small bowl.
Heat 1 tablespoon oil in 12-inch skillet over high heat until smoking.
Meanwhile, toss shrimp, salt, pepper, and sugar in medium bowl.
Add half of shrimp to the pan in single layer, and cook until spotty brown and edges turn pink, about 1 minute.
Remove pan from heat; using tongs, flip each shrimp and let stand until all but very center is opaque, about 30 seconds. Transfer shrimp to large plate.
Repeat with remaining tablespoon oil and shrimp.
After the second batch has stood off heat, return the first batch to skillet, add chipotle mixture, and toss to combine. Cover skillet and let stand until shrimp are cooked through, 1 to 2 minutes. Serve immediately.