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–+ servings

Shrimp Diablo Recipe

This delicious Mexican Shrimp dish is made with saucy Chipotle shrimp served over a bed of corn, zucchini, and red onions, and served with a side of avocado. Spicy, flavorful, and ready in just 30 minutes, it's a perfect weeknight dinner that's both healthy and satisfying.
Prep : 10 Total : 25 minutes
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Ingredients
  

Main Ingredients

  • 1 tsp olive oil
  • 1 small yellow onion, diced
  • 2 cloves garlic, minced
  • 1 14.5-ounce can fire roasted diced tomatoes
  • 0.25 cup chopped cilantro, plus more for garnish
  • 1 tbsp chopped chipotle in adobo adjust to taste for spice level
  • 1 tsp brown sugar
  • 1 tsp kosher salt, divided
  • 1 tbsp unsalted butter
  • 2 cups corn kernels (from 2 medium ears of corn)
  • 2 medium (8-ounce each) zucchini, cut into 1-inch pieces
  • 0.5 medium red onion, halved and cut into wedges
  • 1 tsp garlic powder
  • 0.5 tsp dried oregano
  • to taste Freshly ground black pepper
  • 0.5 lime lime juice
  • 1 pound large peeled and deveined shrimp tails removed
  • 4 ounces avocado (from 1 small Hass), sliced for serving

Instructions
 

Preparation Steps

  • In a medium skillet over medium-high heat, add the olive oil, sauté the yellow onion for 3-4 minutes or until translucent. Add the garlic and sauté 30 seconds more.
  • Transfer to a blender with the tomatoes, cilantro, chipotle in adobo, brown sugar and 0.5 a teaspoon salt. Blend until smooth.
  • In the same skillet, add the butter and allow to melt. Add the corn, zucchini, red onion, garlic powder, oregano, 0.5 teaspoon salt and pepper. Sauté until softened and browned on the edges, stirring occasionally, about 8 minutes. Transfer to a serving platter and squeeze lime juice over the top.
  • Transfer the sauce from the blender to the skillet and add the shrimp. Coat the shrimp with the sauce and allow them to cook in the sauce until cooked through and sauce has thickened a bit, about 5 minutes.
  • To serve: Pour the shrimp and sauce over the top of the veggies and garnish with avocado and extra cilantro.

Notes

For less heat, reduce the amount of chipotle in adobo. Can be served with cilantro lime rice or tortillas on the side. Store leftovers in an airtight container in the fridge for up to 2 days.