This flavorful Mexican dish combines the smoky heat of chipotles with the earthy tones of achiote paste for a vibrant and delicious take on shrimp. Served with fluffy rice and fresh tortillas, it’s a crowd-pleaser perfect for any weeknight dinner.

Recipe:

Yields: 4 servings Prep time: 10 minutes Cook time: 15 minutes

Ingredients:

• 1 tbsp olive oil
• 1/2 onion, chopped
• 2 cloves garlic, minced
• 1 tbsp achiote paste
• 1/2 tsp dried oregano
• 1/4 tsp ground cumin
• 1 (7 oz) can chipotle peppers in adobo sauce, chopped
• 1/2 cup chicken broth
• 1 lb large shrimp, peeled and deveined
• Salt and pepper to taste
• Cilantro, chopped, for garnish
• Lime wedges, for serving

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes. Stir in garlic and cook for 1 minute until fragrant.
2. Add achiote paste, oregano, and cumin, and cook for 30 seconds, stirring constantly to combine.
3. Stir in chopped chipotle peppers and chicken broth. Bring to a simmer and cook for 5 minutes, letting the flavors meld.
4. Add shrimp to the pan and cook for 2-3 minutes per side, or until pink and cooked through. Season with salt and pepper to taste.
5. Garnish with chopped cilantro and serve with hot rice and lime wedges.