Season 11 Recipes: Yucatán: A Different Mexico/

Chipotle-Glazed Shrimp

Camaron Enchipolados
Servings: 4


  • 1/2head garlic (about 6 garlic cloves), peeled
  • 1small (7.5 ounce) can chipotles en adobo
  • 2tablespoons honey
  • 2tablespoons vegetable or olive oil
  • 1 to 1 3/4pounds medium-large shrimp (21 to 25 shrimp per pound), peeled and deveined, tail left on if you wish
  • About 1/4cup (loosely packed) roughly chopped cilantro, for garnish


Place the garlic in a small microwave-safe bowl, cover with water and microwave at 100% for 1 minute. Drain and scoop into a blender jar. Add the whole can of chipotle, honey, 1/3 cup water, 1 teaspoon salt and blend to a smooth puree.

In a wok or large (14-inch) skillet, heat the oil over medium-high and sear the shrimp for about 3 minutes. Remove from heat. Pour about 1/3 the chipotle sauce over the shrimp, toss to coat and season with salt.

Scoop into a large bowl and garnish with the cilantro.


  1. I saw Rick do this recipe on TV. Did it w/gulf shrimp.
    followed the TV recipe that I wrote down. was very close on ingredients.
    I love hot food, BUT this was HOT, HOT HOT. Served it over rice w/cilantro and limes w/some session beer.
    taste was great, but just WAY too hot.
    I think that I am going to get some greens, papaya, cukes and ?? and cut the leftovers into a cold dish. what do you think?

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