Deviled Shrimp

Smoky, saucy shrimp tossed in a bright chipotle–tomato sauce—buttery onion and garlic, a hit of smoky chipotle in adobo, and a splash of fresh orange juice create a silky, slightly spicy coating that clings to each plump shrimp.

This stovetop Deviled Shrimp is ready in about 20 minutes and serves 4, making it ideal for a party appetizer or a quick weeknight starter; serve it straight from the skillet with crusty bread, rice, tortillas, or tortilla chips while the sauce is hot and the shrimp are tender.

Why You’ll Love This

Fast, flavorful, and built around a smoky chipotle-tomato sauce, this recipe uses pantry staples and one skillet to turn 1 1/2 pounds of shrimp into a show-stopping appetizer in about 20 minutes.

I like to use Cholula hot sauce (1 teaspoon in the recipe), but any hot sauce can be used; note that the recipe calls for a drained (14-ounce) can of fire-roasted tomatoes and that the 1/2 can of chipotle in adobo should be finely chopped or processed in a mini food processor.

How to Make Deviled Shrimp

1. Melt 4 tablespoons butter in a large skillet over medium heat. Add 1 cup diced onion and cook for 2 minutes, stirring occasionally so the onion softens but does not brown.
2. Add 4 garlic cloves, minced, and cook 1 minute more until fragrant.
3. Add 1 1/2 pounds large shrimp (peeled and deveined) and cook 2 to 3 minutes, just until they turn pink; they should be slightly undercooked. Remove the shrimp with a slotted spoon and set aside, leaving as much of the onion and garlic in the pan as possible.
4. Add 2 tablespoons tomato paste to the skillet and stir it into the onion and garlic, cooking briefly to deepen the flavor.
5. Add the drained fire-roasted tomatoes from the (14-ounce) can, 1/2 can chipotle peppers in adobo (finely chopped or processed in a mini food processor), 1/4 cup fresh orange juice, and 1 teaspoon Cholula hot sauce; cook about 5 minutes so the sauce melds and reduces slightly.
6. Return the shrimp to the skillet and stir to coat in the sauce. Continue to cook for about 2 minutes so the shrimp finish cooking and absorb the sauce.
7. Garnish with chopped cilantro before serving.

Finish Shrimp in Sauce

The key technique is to slightly undercook the shrimp first, then return them to the pan to finish in the sauce. This keeps them plump and tender rather than rubbery.

Follow the timing in the recipe: cook the shrimp 2 to 3 minutes initially, set them aside, and after the sauce has cooked for about 5 minutes, return the shrimp and cook for about 2 minutes to finish.

• Sear shrimp quickly for 2 to 3 minutes until just pink.
• Make the sauce in the same skillet to capture the browned onion and garlic flavors.
• Return shrimp to the sauce and simmer about 2 minutes so they absorb flavor without overcooking.

Make Sauce Ahead

The chipotle–tomato sauce can be made ahead to save time when entertaining. Cook the sauce through step 5, cool, and refrigerate.

When ready to serve, reheat the sauce over medium heat, then add the shrimp and finish for about 2 minutes so they’re tender and saucy.

• Make the sauce (through adding tomatoes, chipotle, orange juice, and hot sauce) and cool completely before storing.
• Keep the sauce refrigerated up to 3 days.
• Reheat gently and then add raw or thawed shrimp, cooking 2 to 3 minutes then finishing in the sauce about 2 minutes.

Adjust the Spice

Chipotle in adobo brings smoky heat; adjust the amount to control spice. Use less chipotle or skip the adobo for milder flavor, or add more for extra heat.

The 1 teaspoon of Cholula hot sauce adds a touch of tang—swap or omit as needed.

• Milder: use 1/4 can chipotle instead of 1/2 can and omit the Cholula.
• Medium: use 1/2 can chipotle and 1 teaspoon Cholula as written.
• Hot: add more chopped chipotle or an extra 1/2 teaspoon hot sauce to taste.

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Final Notes

This Deviled Shrimp recipe is designed for quick assembly and big flavor—make the sauce ahead for easy entertaining, then finish the shrimp in the skillet so every bite is tender and saucy.

Garnish with chopped cilantro and serve immediately with crusty bread, rice, tortillas, or tortilla chips so guests can sop up the smoky chipotle-tomato sauce.