A flavorful and easy-to-make shrimp dish with a spicy chipotle kick, paired with a refreshing cilantro dipping sauce.
Prepare the shrimp by shelling, cleaning, and deveining them, leaving the tails intact.
Leaving the tails on adds a nice presentation and makes them easier to handle while eating.
Pat the shrimp dry with a paper towel to remove excess moisture.
Dry shrimp will sear better and develop a nice crust when cooked.
In a medium bowl, mix the oregano, thyme, lemon pepper, salt, and black pepper.
Mixing the spices thoroughly ensures even seasoning on the shrimp.
Toss the shrimp in the spice mixture until evenly coated. Refrigerate until ready to cook.
Refrigerating allows the flavors to meld into the shrimp.
Heat the olive oil in an iron skillet over high heat. Add the chipotle peppers and adobo sauce, stirring to combine.
Heating the chipotle peppers releases their smoky flavor into the oil.
Add the shrimp to the skillet in a single layer. Cook for 1-2 minutes per side until opaque and cooked through.
Avoid overcrowding the skillet to ensure even cooking.
Blend the cilantro and lime juice in a blender until smooth. Transfer to a small bowl and mix in the sour cream.
Adjust the lime juice to taste for a tangier sauce.
Serve the shrimp hot with the cilantro dipping sauce on the side.
Garnish with extra cilantro leaves for a fresh touch.
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