Red Chile Adobo Shrimp

Servings: 4as an appetizer or snack


  • 2tablespoons olive oil or vegetable oil
  • 12ounces medium-small peeled and deveined shrimp (41-50 shrimp per pound), defrosted if frozen
  • 3tablespoonsRed Chile Adobo
  • 3 green onions, cut crosswise into ¼-inch pieces
  • 1tablespoon agave syrup or honey


In a very large (12-inch) skillet or wok, heat the oil over medium high. Toss the shrimp with the Adobo until thoroughly coated, then add to the hot oil. Stir-fry the shrimp until crisp-tender and only a hint of translucency remains at the center , usually 3 or 4 minutes. During the last minute of cooking, add the green onions. When the shrimp are done, drizzle with the agave syrup or honey, toss until evenly coated and you’re ready to serve.


  1. This was amazing. I can’t wait to use the sauce on something else too.. I did put the shrimp in a taco but it would have been great on its own. Thanks for the recipes and videos. We have made so many of your delicious recipes.

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