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Chipotle Poached Shrimp Tacos

Scott Duncan, ©2011
A quick and simple twist to seafood tacos that makes it perfect for a weeknight meal.
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Entree
Cuisine Mexican
Servings 4 servings


  • 1 T unsalted butter
  • 1 clove garlic minced
  • 1 canned chipotle pepper minced (with about 1 T of adobo sauce)
  • ¼ C chopped parsley divided
  • Juice of 2 limes
  • 1 lb. fresh shrimp peeled and deveined
  • Salt & pepper to taste
  • 4 flour tortillas
  • ½ C Shredded cabbage
  • ½ C sour cream if desired
  • ½ C shredded Monterey Jack cheese is desired


  • Preheat a large sauté pan over medium high heat.
  • Add butter, garlic, chipotle and adobo. Sauté until fragrant, about 2 minutes.
  • Add lime juice and 3 T chopped parsley. Bring to a simmer.
  • Add shrimp, cover, and simmer for 3 to 4 minutes, until shrimp are opaque, but not quite cooked through.
  • Remove shrimp and reserve.
  • Reduce remaining liquid by two-thirds, until thick.
  • Turn off the heat.
  • Return shrimp to pan and add remaining 1 T of chopped parsley.
  • Stir until shrimp are coated with sauce.
  • Salt and pepper to taste.
  • Warm flour tortillas and add ¼ of shrimp mixture to each tortilla and top with shredded cabbage.
  • Add sour cream and cheese, if desired.