My friend, Ashley was visiting and I had promised dinner, but I hadn’t really planned. Towards the end of a busy semester, I find myself playing it by ear a lot; I just don’t have the wherewithal to do something that requires a lot of prep or advanced thought. I deal with things as they come up, and look forward to the upcoming break when I won’t feel so much like I am flying by the seat of my pants (what an odd idiom that is)!
I love the color of this…it almost looks like a curry…which makes me want to experiment with coconut and curry flavors…
I knew I had a bag of shrimp in the freezer that had been waiting for me to come up with something and then I remembered a quickie solution I quite like: tangy, smoky shrimp with finger-licking good sauce that soaks nicely into rice, but can also be eaten on its own if you are looking to reduce carbohydrate intake.
This was done in under ten minutes and made us very happy. One thing I like about this light treatment of shrimp is that you can eat a lot of it without the uncomfortably full feeling you can get from pork or beef). For a grilled version, click here.
very, very yummy!
Passionfruit Chipotle Shrimp (serves four)
1 Tbs extra virgin olive oil
1 small onion, minced (about a half cup)
2 tsp minced garlic
3 Tbs passionfruit pulp or juice
1-2 Tbs chipotle in adobo, chopped (remove seeds for less heat, but this amount is not super-spicy)
Juice of one orange or Clementine
Sprinkling of Adobo powder
1 lb. medium shrimp, peeled and de-veined (tail-on is okay)
1/4 Cup cilantro, chopped
In a skillet, heat olive oil until fragrant then add onions, stir to coat and lower heat to medium. Saute for five minutes or until onions are quite soft. Add garlic and cook for another minute. Add passionfruit, chipotle and juice and stir to combine. While it cooks for a minute or two, sprinkle shrimp with Adobo (go easy if you don’t like much salt). Raise heat to high, add shrimp and cilantro to skillet, stir to coat and cook for 3-4 minutes, depending on the size of the shrimp, until they lose their translucency and begin to curl.
Serve over rice. Good cold too!
You may also like:
Zippy Grilled Passionfruit and Chipotle Shrimp
Delicious with avocado
Beautiful fresh salad
Hot, Cheap & Easy 
That looks very tasty Natalia. You have made me very hungry.
Thank you, Conor…the holidays are the right time for a big appetite!
This looks so flavorful!
I think you’d quite like it. there is also a grilled version that is lip-smacking!
What a fascinating recipe! We surely pride ourselves on our prawns [oops! shrimp 🙂 !] here Down Under and passionfruit are never in short supply. I simply had never thought to put the two together – another Xmas course settled 🙂 !!
Thanks for the kind words, Eha! And since you will be doing hot weather Chrissy, why not try the grilled version? You’ll find a link at the bottom of the post…
Oh my! These look fantastic! I don’t have any way to get passionfruit here though 😦 I guess I will just have to try to imagine how great these are until I can get some….
Where are you Anna? Are you sure you can’t get frozen passionfruit puree or passionfruit juice? That’s what I use! It is called parcha in Puerto Rico and maracuya in many other tropical places…
I am in Kentucky. I hadn’t even thought to try the frozen section. Silly me!
There you go! Lots of places carry exotic fruit pulp…good luck!!
Reblogged this on Jane Doe (at-your-service).
Thank you!!!