Sweet and Spicy Chipotle Shrimp

Excite your pallet with this killer combo of balanced flavors. The simplistic recipe doesn’t require any frills, just simple ingredients that do all the talking. Challenge yourself to find all the necessary ingredients from our markets. Chipotle from Isabel Mendez, butter from Country Girl Creamery, and oranges from A&K Citrus to name a few.


  • 1 lb. shrimp, peeled and deveined
  • 1 Tablespoon of honey
  • 1 clove of garlic, minced
  • ½ Tablespoon (or to taste) of chopped chipotle chiles in adobo
  • 2 teaspoons ancho powder
  • ½ orange, zested and juiced
  • 1 Tablespoon of butter, cut into pieces
  • Salt and pepper to taste


Preheat your oven to 425. Combine honey, garlic, chiles, ancho powder, orange zest and juice, and salt and pepper in a roasting dish large enough to fit the shrimp in a single layer. Toss shrimp to coat, arrange in a single layer and dot with butter.

Roast 6-8 minutes, or until shrimp are pink and firm.

Enjoy with roasted broccoli, sauteed greens, or over rice.

Serves 4

Waste not, want not: save your shrimp shells and heads in the freezer and make a quick shrimp stock by frying lightly in a dry pan and covering with boiling water. Simmer for 30 minutes.

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Market Umbrella


Market Umbrella is an independent nonprofit 501(c)(3), based in New Orleans, whose mission is to cultivate the field of public markets for public good. Market Umbrella has operated the Crescent City Farmers Markets (CCFM) since 1995.

Crescent City Farmers Market


The Crescent City Farmers Market operates weekly year-round in four New Orleans neighborhoods. The CCFM hosts nearly 80 local small farmers, fishers and food producers, and more than 100,000 shoppers annually.