Shrimp in Adobo

Name: Shrimp in Adobo
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 6 whole dried ancho chiles, stemmed; 4 cloves garlic cloves; ¼ cup apple cider vinegar; 2 teaspoons kosher salt plus more for seasoning; ½ teaspoon dried oregano, preferably Mexican; ½ teaspoon ground cumin; ½ teaspoon sugar; 2 pounds small or medium uncooked shrimp, preferably wild American, peeled, deveined, cut into 1/4" pieces; Ingredient info: Dried ancho chiles are available at specialty foods stores; Latin markets; and some supermarkets.

Succulent shrimp coated in a rich, spicy adobo sauce made from toasted ancho chiles, garlic, and Mexican spices. This flavorful dish combines traditional Mexican ingredients for a perfect blend of heat and savory flavors.

6 servings

35 min

Published October 4, 2025

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Ingredients

•6 whole dried ancho chiles, stemmed
•4 cloves garlic cloves
•¼ cup apple cider vinegar
•2 teaspoons kosher salt plus more for seasoning
•½ teaspoon dried oregano, preferably Mexican
•½ teaspoon ground cumin
•½ teaspoon sugar
•2 pounds small or medium uncooked shrimp, preferably wild American, peeled, deveined, cut into 1/4" pieces
•Ingredient info: Dried ancho chiles are available at specialty foods stores
•Latin markets
•and some supermarkets.

Cooking Instructions

1.
Heat a large dry cast-iron skillet over medium-high heat. Add chiles; toast, turning often, until just fragrant, about 1 minute. Let cool.
5 min
2.
Using kitchen scissors and working over a medium bowl, cut chiles into 1" rings, reserving seeds. Cover chiles with 1/2 cup hot water; let soak, stirring occasionally, for 10 minutes.
15 min
3.
Transfer chiles with seeds and soaking liquid to a blender. Add garlic, vinegar, 2 teaspoons salt, oregano, cumin, and sugar and purée until a smooth, thick paste forms. Transfer adobo paste to a large bowl; add shrimp and toss until evenly coated.
10 min
4.
Preheat broiler. Place shrimp on a rimmed baking sheet in an even layer. Broil, watching closely and stirring halfway through, until shrimp are just cooked through and are browned in spots, 4-5 minutes. Season with salt.
5 min

Ingredients

•6 whole dried ancho chiles, stemmed

•4 cloves garlic cloves

•¼ cup apple cider vinegar

•2 teaspoons kosher salt plus more for seasoning

•½ teaspoon dried oregano, preferably Mexican

•½ teaspoon ground cumin

•½ teaspoon sugar

•2 pounds small or medium uncooked shrimp, preferably wild American, peeled, deveined, cut into 1/4" pieces

•Ingredient info: Dried ancho chiles are available at specialty foods stores

•Latin markets

•and some supermarkets.

Cooking Instructions

Heat a large dry cast-iron skillet over medium-high heat. Add chiles; toast, turning often, until just fragrant, about 1 minute. Let cool.

5 min

Using kitchen scissors and working over a medium bowl, cut chiles into 1" rings, reserving seeds. Cover chiles with 1/2 cup hot water; let soak, stirring occasionally, for 10 minutes.

15 min

Transfer chiles with seeds and soaking liquid to a blender. Add garlic, vinegar, 2 teaspoons salt, oregano, cumin, and sugar and purée until a smooth, thick paste forms. Transfer adobo paste to a large bowl; add shrimp and toss until evenly coated.

10 min

Preheat broiler. Place shrimp on a rimmed baking sheet in an even layer. Broil, watching closely and stirring halfway through, until shrimp are just cooked through and are browned in spots, 4-5 minutes. Season with salt.

5 min