15-Minute Pan-Seared Shrimp "Encacahuatado" (Spicy Peanut-Chipotle Shortcut)
A Tuesday night miracle that tastes like a Sunday project. We are taking the rich, nutty logic of an Oaxacan encacahuatado (peanut mole) and running it through a Brooklyn weeknight filter: a quick blender sauce that hits a screaming-hot skillet right after we flash-sear some large shrimp. Creamy, spicy, crunchy, done.
Save a copy to your collection for editing
Timeline
Ingredients
- 1 lb large shrimp, peeled and deveined(Thawed if frozen, tails on or off)
- 1 tbsp avocado oil or olive oil(For the hard sear)
- 1/2 cup unsalted roasted peanuts(Bodega Mode Swap: 3 tbsp natural, unsweetened peanut butter)
- 1/2 cup canned fire-roasted tomatoes(With their juices)
- 1-2 whole chipotle peppers in adobo(Plus 1 tbsp of the adobo sauce)
- 1 large clove garlic(Peeled)
- 1/2 cup low-sodium chicken broth(Or water, to thin the sauce)
- 1 tbsp apple cider vinegar(The acid that wakes up the peanut butter)
- 1/4 tsp Mexican oregano(Crushed in your palms)
- 2 cups green cabbage(Thinly sliced or shredded)
- 1 whole lime(Halved)
- 1 tsp kosher salt(Divided use)
- 1/4 tsp black pepper(Freshly ground)
- 8 whole corn tortillas(Warmed on a comal or in the microwave)
- 1 tbsp adobo sauce(mentioned in step 2)
Instructions
- 1
Lay 1 lb large shrimp flat on a double layer of paper towels. Pat them bone-dry. Season all over with 1/2 tsp kosher salt and 1/4 tsp black pepper. Do not skip drying them; wet shrimp steam in the pan, and we are here for a hard sear.
2 min
Tip: If your shrimp were frozen, make sure they are fully thawed and squeeze out any hidden water.
- 2
In a blender, drop in 1/2 cup unsalted roasted peanuts, 1/2 cup canned fire-roasted tomatoes, 1 chipotle pepper in adobo (add a second if you like it spicy!), 1 tbsp adobo sauce, 1 large clove garlic, 1/2 cup low-sodium chicken broth, 1 tbsp apple cider vinegar, and 1/4 tsp Mexican oregano. Blend until completely smooth. Taste it—then decide. Need more salt? Add a pinch.
3 min
Tip: Bodega Mode: If you don't have whole peanuts, dump 3 tablespoons of natural peanut butter right into the blender.
- 3
In a small bowl, toss 2 cups green cabbage with the juice of 1/2 lime and 1/4 tsp kosher salt. Massage it lightly with your hands so it softens up slightly. Set aside—this bright crunch is our texture contrast to the rich peanut sauce.
3 min
Tip: Do this before you turn the stove on. Once the shrimp hit the pan, things move at lightning speed.
- 4
Heat 1 tbsp avocado oil in a large skillet over medium-high heat until shimmering and almost smoking. Drop the shrimp in a single layer. Leave them alone! Sear undisturbed for 2 minutes to build a crust, flip, and cook for 1 more minute until just opaque. Quickly remove the shrimp to a plate.
4 min
Tip: You want that skillet screaming hot. If it's too cool, the shrimp will just slowly boil in their own juices.
- 5
Lower the heat to medium. Pour the blended peanut sauce directly into the hot, empty skillet. It will sputter and immediately smell incredible—ándale, that's flavor. Stir constantly for 2 minutes as it darkens and thickens. Toss the shrimp back into the sauce for 30 seconds just to coat. Pull off the heat immediately.
3 min
Tip: Frying the blended sauce in the hot shrimp oil "cooks" the raw garlic and blooms the chipotle heat.
- 6
Serve straight from the skillet alongside 8 corn tortillas (warmed) and your limey cabbage slaw. Cut the remaining 1/2 lime into wedges for squeezing over the top.
2 min
Tip: Build a taco with the warm tortilla, a smear of extra sauce, a couple of shrimp, and a fistful of crunchy slaw. We are definitely not suffering for dinner tonight.
Chef's Notes
Real flavor, real life: A traditional encacahuatado simmers slowly and uses a whole litany of dried chiles and spices. This is our Tuesday night cheat code. By blending canned fire-roasted tomatoes and smoky chipotles with peanuts, we mimic that complex depth in under 5 minutes. The secret is frying the sauce in the shrimp fat—don't wash that pan out before you pour the blender in!
Frequently Asked Questions
How long does 15-Minute Pan-Seared Shrimp "Encacahuatado" (Spicy Peanut-Chipotle Shortcut) take to make?
15-Minute Pan-Seared Shrimp "Encacahuatado" (Spicy Peanut-Chipotle Shortcut) takes about 15 minutes total. That includes 8 minutes of prep and 7 minutes of cooking.
How many servings does this recipe make?
This recipe makes 4 servings.
What skill level is needed for 15-Minute Pan-Seared Shrimp "Encacahuatado" (Spicy Peanut-Chipotle Shortcut)?
This recipe is rated easy — it's beginner-friendly and straightforward.
What ingredients do I need for 15-Minute Pan-Seared Shrimp "Encacahuatado" (Spicy Peanut-Chipotle Shortcut)?
The main ingredients are: large shrimp, peeled and deveined, avocado oil or olive oil, unsalted roasted peanuts, canned fire-roasted tomatoes, chipotle peppers in adobo, garlic, low-sodium chicken broth, apple cider vinegar, Mexican oregano, green cabbage, lime, kosher salt, black pepper, corn tortillas, adobo sauce.
What type of meal is 15-Minute Pan-Seared Shrimp "Encacahuatado" (Spicy Peanut-Chipotle Shortcut)?
15-Minute Pan-Seared Shrimp "Encacahuatado" (Spicy Peanut-Chipotle Shortcut) is categorized as: dinner.
Ask María “Mari” Santiago a question
Sign in to chat about this recipe, get cooking tips, and ask for substitutions.
Sign in to chat