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Ingredients
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- 1 pound medium raw shrimp, peeled, deveined, tails removed
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 2 tablespoons extra virgin olive oil
- ¼ cup red onion, diced
- 1 medium jalapeño pepper, seeded, diced
- 2 teaspoons garlic, minced
- 1 can (7 ounces) chipotle peppers in adobo sauce (use sauce only; discard peppers)
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt
- 2 cans (15.25 ounces each) sweet corn, drained
- 1 can (15 ounces) pinto beans, drained, rinsed
- 1 can (14.5 ounces) petite diced tomatoes, drained
- 5 cups (40 ounces) chicken broth
- 1 cup (185 g) instant rice, uncooked
- ¾ cup (178.5 g) heavy cream
- Fresh cilantro, chopped for garnish
Instructions
- Pat shrimp dry with paper towels and season with salt and pepper.
- Sear shrimp in a large Dutch oven for 1–2 minutes per side until browned.
- In the same pot, sauté red onion and jalapeño until softened.
- Add minced garlic and cook for another minute.
- Incorporate chipotle sauce, coriander, cumin, and salt.
- Mix in corn, pinto beans, diced tomatoes, and chicken broth; bring to a boil.
- Stir in instant rice and simmer for about 10 minutes.
- After rice is tender, add heavy cream and fold in cooked shrimp.
- Serve garnished with chopped cilantro.
Notes
Patting the shrimp dry helps achieve a golden exterior.
Adjust chipotle sauce for desired spice level.
Additional vegetables can enhance nutrition.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Calories: 350
- Sugar: 3
- Sodium: 900
- Fat: 18
- Saturated Fat: 7
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 4
- Protein: 20
- Cholesterol: 150