- 1 (14.5 ounce) can whole tomatoes, drained
- 1–2 chipotle chilis in adobo sauce OR 1-2 teaspoons chipotle paste
- 1/2 teaspoon smoked paprika
- Kosher salt
- Ground black pepper
- 4 tablespoons olive oil, divided
- 1 1/2 pounds shrimp, peeled and deveined
- 2 tablespoons fresh lime juice
- 1 medium onion, sliced lengthwise
- 3 garlic cloves, peeled and thinly sliced
- 1/2 teaspoon dried oregano
- 1/4 cup dry white wine
- 1/4 cup chopped cilantro, plus more for serving
- Corn or flour tortillas, warmed
- Avocado, sour cream or Mexican crema and lime wedges, for serving
- In a food processor, blend together the tomatoes, chipotle chilis, paprika, and a generous pinch of salt until mostly smooth. Set aside.
- Heat 2 tablespoons of olive oil in a large non-stick skillet over high heat. When the pan is very hot, add half the shrimp and sear until shrimp are golden on both sides. Transfer the shrimp to a bowl. Add 1 tablespoon of oil to the pan and repeat with remaining shrimp. Set aside.
- Return the skillet to medium-high heat and add remaining 1 tablespoon of oil. Add the onions and cook until onions have softened and begin to brown. Add the garlic and oregano and cook until fragrant, 30-60 seconds. Stir in wine and any accumulated juices from the bowl of shrimp. Cook until most of the liquid is evaporated. Add the chipotle mixture and simmer, stirring occasionally, until sauce is thick enough to coat a spoon, 7-10 minutes.
- Remove skillet from the heat and stir in the shrimp. Cover and let sit until shrimp are cooked through, 2 to 4 minutes. Stir in chopped cilantro and lime juice. Season with salt and pepper to taste. Serve shrimp in tortillas topped with avocado, sour cream, cilantro, and a squeeze of lime juice.
Recipe adapted from Milk Street.