Lately, I’m obsessed with developing recipes with adobo sauce. Can you believe in my 45 years of existence that I never once tried it until a few months ago while stumbling around Pinterest? Alright, I don’t stumble around Pinterest. I maneuver that site like a cheetah on a precision hunt for food. Seriously, I have so many recipes that I had to categorize them into boards of their own. OCD? Maybe. I like to call it fine tuned organization.
So one day I come across this marinade recipe with adobo sauce in it and fall in love on.the.spot. Of course, being the foodie I am, I start imagining all the things I could do to this sauce to develop and create my own recipes. All around one tiny can of adobo sauce. You other food bloggers and recipe developers get me. Right?
I’ve also been trying to eat better, exercise, drop 10 lbs and tone up. What better time to start with the new year. But nothing, and I mean nothing kick starts that like trying on bathing suits in a dressing room. I snapped a photo of myself in a bikini and compared it to one when I first moved to Florida. I wanted to cry. So instead of making excuses, I’m making decisions. Starting off this new year with making better food choices and getting my behind to the gym. My body didn’t understand the concept of exercise at first. But each time gets easier. Or so that’s what “they” say.
These honey lime chipotle shrimp tacos are a great way to incorporate fresh fruits and veggies into your diet. Especially, if you are looking to make better food choices. And they taste fabulous. The chipotle marinade really packs a heat punch. And the sweetness of the pineapple mango salsa contrasts the spiciness. A ying yang sorta thing. It’s like a bad relationship. They want to go their separate ways, but yet they just can’t seem to part. I think I made my point.
For the Marinade:
1 small can adobo sauce with chipotle peppers ( you can find this in the taco isle at your grocers.)
2 tablespoon extra virgin olive oil
2 tablespoons of honey
1 whole large lime zest plus juice
2 finely chopped fresh garlic cloves (fresh is always better)
1 teaspoon kosher salt
1 tablespoon fresh chopped cilantro *Optional (I didn’t use cilantro because I was out.)
25-30 large uncooked peeled and deveined shrimp (shrimp shrinks when it is cooked…haha that’s why they call it shrimp!)
Open and pour the adobo sauce into a bowl. Remove most of chipotle peppers, or leave them in for extra heat. Add all the other ingredients and squeeze in juice of the lime. Whisk together. Put shrimp in ziploc bag and pour in marinade. Marinate for at least two hours. Overnight is best.
For the pineapple mango salsa:
1/2 chopped fresh pineapple (I slice mind down the middle and just use half.)
1 chopped ripe mango (youtube has some great videos on how to shop for and cut a mango)
4 tablespoons chopped red onion
6-8 chopped grape tomatoes *optional
Juice of 1 large lime (or 2 small limes)
1 tablespoon chopped fresh cilantro *optional
1/2 teaspoon kosher salt
Chop pineapple, mango, onion, and tomato into uniform small pieces. Add rest of ingredients. Squeeze in fresh lime juice and mix. Let set for at least 1/2 hour or longer for flavors to marry.
Soak skewers in water for 5 to 10 minutes. Assemble about 6-8 shrimp on skewers depending on size. Get your fingers in that extra sauce and rub the lime and garlic on the shrimp. Can’t miss any of that extra flavor!
Grill (a stove top grill will work also) until the shrimp begins to turn pink and remove. Usually, 3 to 5 minutes. Shrimp continues to cook after it’s removed from the flame, so allow for that. You don’t want to eat rubber shrimp do you?
Assemble with your favorite fixin’s. I usually like to load my tacos and fajitas up with sour cream and cheese. I made a healthier choice and added avocado and used low fat cheese. I’m still getting the creaminess I like and getting something that’s better for me. It’s win win.
Now, open wide and come.to.mama! See below for printable recipe. Or find the “pin it” button at the bottom of this post and pin it to your favorite board. Don’t forget to categorize those recipe boards.
- FOR THE MARINADE:
- 1 small can adobo sauce with chipotle peppers ( you can find this in the taco isle at your local grocers.)
- 2 tablespoon extra virgin olive oil
- 2 tablespoons of honey
- 1 whole lime zest plus juice
- 2 finely chopped fresh garlic cloves (fresh is always better)
- 1 teaspoon kosher salt
- 1 tablespoon fresh chopped cilantro *Optional (I didn’t use cilantro because I was out.)
- 25-30 large uncooked peeled and deveined shrimp (shrimp shrinks when it is cooked…haha that’s why they call it shrimp!)
- FOR THE PINEAPPLE MANGO SALSA:1/2 chopped fresh pineapple (I slice mind down the middle and only use half)
- 1 chopped ripe mango (YouTube had great tutorials on how to shop for and slice a mango)
- 4 tablespoons chopped red onion (or more if desired)
- 6-8 chopped grape tomatoes *optional
- Juice of 1 large lime (or 2 small limes)
- 1 tablespoon chopped fresh cilantro *optional
- ½ teaspoon kosher salt
- DIRECTIONS FOR THE MARINADE:
- Open and pour the adobo sauce into a bowl.
- Remove most of chipotle peppers, or leave them in for extra heat.
- Add all the other ingredients and squeeze in juice of lime.
- Whisk together.
- Put shrimp in ziploc bag and pour in marinade.
- Marinate for at least two hours. Overnight is best.
- DIRECTIONS FOR THE PINEAPPLE MANGO SALSA:
- Chop pineapple, mango, onion, and tomato into uniform small pieces.
- Add rest of ingredients.
- Squeeze in fresh lime juice and mix.
- Let set for at least ½ hour or longer for flavors to marry.
- Assemble and add your favorite fixin's