Pan Seared Shrimp with Chipotle Lime Glaze

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Here’s a nice, light-style Mexican dinner recipe:  Pan Seared Shrimp with Chipotle Lime Glaze

Pan Seared Shrimp with Chipotle Lime Glaze recipe from

This shrimp recipe is easy, fresh, and super-quick. These are not spicy! The “glaze” is a simple mixture of chipotle chiles in adobo + some of the sauce, brown sugar, lime juice and cilantro. The whole recipe requires minimal prep and cooking time (especially if you buy the shrimp already peeled and deveined.)

Pan Seared Shrimp with Chipotle Lime Glaze

Excellent, easy and low fat! Can't get much better than that!
Yield: 4 servings

Prep Time: 15 minutes

Cook Time: 15 minutes



  • 1 whole chipotle chile in adobo, minced
  • 2 teaspoons adobo sauce (from the chipotles in adobo can)
  • 4 teaspoons light brown sugar, packed
  • 2 tablespoons lime juice, freshly squeezed
  • 2 tablespoons fresh cilantro leaves, chopped


  • 1 tablespoon vegetable oil
  • 1 1/2 pounds extra- large shrimp (21 to 25 per pound), peeled & de-veined
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/8 teaspoon granulated white sugar
  1. Prepare glaze: In a small bowl, combine glaze ingredients and stir to mix. Set aside.
  2. Heat 1/2 tablespoon of oil in a 12-inch nonstick skillet over high heat until smoking. Meanwhile, toss shrimp, salt, pepper and sugar in a medium bowl. Add half of the shrimp to the pan in a single layer and cook until spotty brown and the edges turn pink, about 1 minute. Remove the pan from heat. Using tongs, flip each shrimp and let stand until all but the center is opaque, about 30 seconds. Transfer the shrimp to a large plate. Repeat with the remaining 1/2 tablespoon oil and the remaining shrimp.
  3. After the second batch has stood off the heat, return the first batch to the skillet. Add the glaze mixture and toss until combined. Cover the skillet and let stand until the shrimp are cooked through, 1 to 2 minutes. Serve immediately.
  • Chipotles in adobo sauce can be found in the Latin aisle of your supermarket or in specialty markets.
  • If you are preparing this recipe as GLUTEN FREE, the La Costena brand of chipotles in adobo is noted as GF.
  • Nutritional Information per serving (Serving size: 6 shrimp) Calories: 239, Fat: 7g, Saturated Fat: 1g, Sugar: 4.7g, Fiber: .18g, Protein: 34.72g, Cholesterol: 259mg, Carbohydrates: 7.6g
  • Weight Watchers POINTS per serving of 6 shrimp:  Freestyle SmartPoints: 2, Points Plus Program: 6, Old Points Program: 5.5
SOURCE: (Adapted from America's Test Kitchen )
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  • Kellie Grabenstatter wrote:

    I’ve bought the ingredients to make this and tasted the chipotle peppers and Adobo sauce and it’s got fire. I wondered how hot the dish turns out or if I can substitute something for the Adobo sauce. My husband can’t handle that level of heat so I’d hate to ruin $25 of shrimp.

    • Lori Lange wrote:

      Hi! I haven’t made this recipe since 2008, but I recall that it’s spicy. Chipotle is spicy! I’d maybe just add a little of the sauce and skip the whole chipotle. We don’t like really spicy things at my house either.

  • Adriana Montanez wrote:

    My daughters, ages 14 and 18, made this dish for me on Mother’s Day.  It was easy, quick, and delicious.  I did not have to assist them in any way. 

  • Ja wrote:

    ! Just wondered – I am doing a sugar free diet – can I leave out the sugar in the glaze & with the shrimp without ruining this? Thank you!

    • Lori Lange wrote:

      I’m not sure, but let me know if you try it and have success!

  • Debbie wrote:

    This looks absolutely mouthwatering. The family loves shrimp and this gives it a southwest flavor. Outstanding!

  • megan wrote:

    This one is heading to the printer. Dinner Saturday night!