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?

  2. Really enjoyed this. Quick, easy & flavorful. I added the juice of a fresh lime as the sauce as is was mostly low notes & I wanted a bit of high note, light & fresh. I’m quite used to heat as I eat @ 1/2 cup jalapeños every other day. This dish has heat, but no eyes watering, no hick ups. Not as hot as my usual jalapeños. Thanks Mr. Bayless!

  3. Thank you for posting these scrumptious recipes. I decided to search for the Chipotle glazed shrimp recipe and was thrilled to find it!! It is so generous that Rick Bayless and Company posts his recipes on the internet! Now that I know this I will use it often! By the way in my internet search I saw that Rick was born in 1952 and I was very surprised as he looks easily 10 years younger and you can tell him I said that 🙂

  4. Hi Rick and All!
    this recipe has an error, I think, or is at the least very confusing. One WHOLE CAN of
    Chipotle peppers in Adobe would just about kill most of us! I think this must be a misprint.
    I did notice that in the instructions you say to use only 1/3 of the sauce over the shrimp…
    What are we supposed to do with rest of it…keep it in the fridge?

    I do love your show and this website. I have learned Mexican cooking from you!
    many thanks from a transplanted Chicago native.

    1. No, this is correct. 🙂 You can totally use less if you prefer but this is how Chef likes it. Also, we put the rest in a mason jar and keep it in the fridge for a few weeks.

  5. This recipe sounds great. What do you suggest that you serve it with? Would like to turn it into a complete meal. Thank you!

  6. Yum. Made this recipe to the letter. Except at the end I only made half the shrimp using half of the directed sauce since we’re two. I had not even fully sat DOWN when my husband declared “okay THIS is a keeper.” Delicious.

  7. Nice! Smokey, spicy, slight hint of sweet, very fast and very easy.
    The leftover glaze is in the fridge, looking forward to using it on some wings tomorrow night.

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