We love making
shrimp when we want an easy and quick dinner, but this crispy honey chipotle shrimp gives easy and delicious weeknight dinner a whole new meaning. The crispy breaded shrimp is coated in a sweet, spicy and tangy sauce that is the real star of the show. Whip this shrimp dinner up as a versatile base to your weeknight dinner: Serve them as is, over rice with extra honey chipotle sauce from the pan, add them as a spicy touch to our refreshing shrimp and mango salad, or in tortillas for some easy shrimp tacos. Whatever you do, don’t forget the lime wedges!
However you choose to serve them, this spicy shrimp dinner is sure to be a new weeknight favorite (or even a way to spice up your work lunch if you feel like treating yourself 😏).
Ingredients
- 1 lb.large shrimp, deveined and tails removed
- Kosher salt
- Freshly ground black pepper
- 1/2 c.all-purpose flour
- 2large eggs, beaten to blend
- 1 c.panko bread crumbs
- 1 tsp.chili powder
- 2 tbsp.extra-virgin olive oil
- 2chipotle chiles in adobo, chopped, plus 1/4 c. adobo sauce
- 1/4 c.honey
- Juice of 1 lime
- Cooked rice and lime wedges, for serving
Directions
-
- Step 1
Pat shrimp dry with paper towels; season with salt and pepper.
- Step 2Place flour, eggs, and panko in 3 separate shallow bowls. Season flour with chili powder, salt, and pepper.
- Step 3Dredge shrimp in flour, then in eggs, then in panko, pressing panko into shrimp to adhere.
- Step 4In a large skillet over medium-high heat, heat oil. Working in batches if needed, cook shrimp until golden and crispy, about 2 minutes per side. Transfer to a plate and keep warm.
- Step 5In same skillet over medium heat, bring chiles, adobo sauce, honey, and lime juice to a simmer and cook, stirring frequently, until slightly thickened, about 5 minutes. Remove from heat. Add shrimp and toss to coat.
- Step 6Divide rice among plates. Top with shrimp mixture. Serve with lime wedges alongside.
- Step 1
