Ingredients:

  • 2 Tbsp Olive Oil
  • 1 medium Yellow Onion, diced
  • 4 cloves Garlic, minced
  • 1 large Red Bell Pepper, diced
  • 1 Tbsp Chili Powder
  • 1 tsp Smoked Paprika
  • 1 tsp Cumin, ground
  • 1-2 tsp Chipotle in Adobo Sauce, minced (adjust to taste)
  • 1/2 tsp Dried Oregano
  • Salt and Freshly Ground Black Pepper to taste
  • 1 (14.5 oz) can Fire-roasted Diced Tomatoes, undrained
  • 1/2 cup Chicken or Vegetable Broth
  • 2 Tbsp Fresh Lime Juice
  • 5 lbs Large Shrimp, peeled and deveined
  • 1/4 cup Fresh Cilantro, chopped

Instructions:

  1. Heat olive oil in a large skillet over medium heat. Add diced onion and bell pepper. Sauté for 5–7 minutes until softened.
  2. Add minced garlic and cook for 1 minute until fragrant. Stir in the chili powder, smoked paprika, cumin, oregano, and minced chipotle. Cook for 30 seconds until fragrant (blooming the spices). Season generously with salt and pepper.
  3. Pour in the canned diced tomatoes (with their juice) and the broth. Bring the mixture to a gentle simmer. Allow it to bubble softly for 5 minutes, letting the sauce reduce slightly.
  4. Add the raw, seasoned shrimp to the sauce, ensuring they are mostly submerged.
  5. Cover the skillet and cook for 3–4 minutes. Uncover, toss gently, and cook for another 2–3 minutes until the shrimp are pink, opaque, and curled into a 'C' shape.
  6. Remove the skillet from the heat. Stir in the fresh lime juice. Taste and adjust seasoning as needed. Garnish heavily with fresh cilantro and serve immediately.