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Tinga de Camarones

Smokey chipotle tomato tinga sauce that you traditionally see with chicken, but we love it on shrimp.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Main Course
Cuisine: Mexican, Seafood, tacos
Servings: 4


  • 12 Argentinian pink shrimp shelled, deveined
  • 2 tbsp olive oil or lard
  • 1 small yellow onion diced
  • 2 cloves garlic minced
  • 2 tbsp chipotle in adobo sauce
  • 1 pinch mexican oregano
  • 1 pinch cumin
  • 2 large tomatoes roasted
  • 2 large tomatillos roasted
  • 1 cup tomato bouillon found in Mexican section at grocery
  • S & P
  • 8 corn tortillas
  • cilantro
  • red onion
  • lime


  • In a large saucepan over medium high heat saute onion in 1 tbsp olive oil until softened.
  • Add garlic and stir together, cooking lightly, taking care not to burn.
  • Add remaining ingredients and simmer for about 10 minutes, then set aside.
  • Pat each shrimp dry and season each shrimp with S & P.
  • In a large saute pan over high heat sear shrimp on each side in remaining olive oil.
  • Add sauce to shrimp and toss together.
  • Serve in warmed tortillas and top with cilantro, red onion and squeeze of lime.