Low Carb Spicy Chipotle Shrimp

This chipotle shrimp recipe is SO full of flavor! It's super quick to make plus it's low carb and keto friendly!

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I'm loving everything chipotle at the moment - had you noticed?!? Recent recipes include this delicious low carb chipotle chicken pasta dish, and a remake of my creamy chipotle sauce, served with steak and zoodles.

Both those dishes take the fantastic flavor and heat of the chipotles and temper it down with something creamy. So I decided make something with a bolder flavor - and the result is this super quick and easy shrimp dish. I even added a splash of tequila which is of course optional, but really does add a certain something!

Check out all my low carb spicy recipes!

How to Make Spicy Chipotle Shrimp

Make the sauce for the shrimp by adding tomato sauce (from a can - not ketchup), lime juice and a chipotle from a can of adobe sauce (plus some of the sauce) to a small food processor.

I use the attachment on my stick blender - it is SO useful! Blend until smooth then set aside. Pour some oil into a skillet (I love this small cast iron skillet from Le Creuset) and set it over a medium heat. Add some raw shrimp and cook for a couple of minutes on each side. Deglaze the pan with a splash of tequila - it will sizzle!

Add the sauce, and warm through. Garnish with fresh cilantro and you're done! The whole recipe takes less than 10 minutes!

Try serving this spicy shrimp with cauliflower rice, salad, or low carb tortillas. You could also top it with avocado slices, lime wedges, or sour cream!

📖 Recipe

StepAwayFromTheCarbs.com

Low Carb Spicy Chipotle Shrimp

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This chipotle shrimp recipe is SO full of flavor! It's super quick to make plus it's low carb and keto friendly!

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Prep Time 5 minutes mins

Cook Time 5 minutes mins

Total Time 10 minutes mins

Makes: 2 Servings

Net Carbs: 4.6

Calories: 147

Ingredients Equipment Method Nutrition Notes

Ingredients

 

• ½ cup canned tomato sauce
• 1 chipotle chili in adobo sauce
• 1 teaspoon adobo sauce
• 1 teaspoon lime juice
• 1 tbs avocado oil or olive oil
• 16 raw shrimp peeled
• 2 tbs tequila
• cilantro leaves to garnish

Equipment

• KitchenAid 3-Speed Hand Blender
• Goya Chipotle Peppers in Adobo Sauce - 7 oz.
• Le Creuset Signature Iron Skillet, 11-¾-Inch, Caribbean

Step-by-Step Instructions

 

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1. Make the sauce for the shrimp by adding the tomato sauce, lime juice, chipotle and adobo sauce to a small food processor. Blend until smooth then set aside.
2. Pour some oil into a skillet and set it over a medium heat. Add the shrimp and cook for a couple of minutes on each side.
3. Add the tequila - it will sizzle. Then add the sauce, and warm through.
4. Garnish with fresh cilantro and you're done!

Nutrition

Calories: 147kcalCarbohydrates: 6gProtein: 8gFat: 8gSaturated Fat: 1gCholesterol: 61mgSodium: 576mgFiber: 1.4gSugar: 3gNet Carbs: 4.6g

Notes

4.6g net carbs per serving (half the recipe)

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Nutritional information is provided as a courtesy and is my best approximation. Net carbs are calculated as the total grams carbs minus the total grams of fiber.