Spicy Shrimp with Salsa Roja de Olga

Serves: 4-6  |  Minute Prep Time 15 mins |   Minutes to Cook 5

Olga is one of my mom’s loving caregivers and when Sean and I came home after a game one recent evening, she cared for us, too, surprising us with this amazing shrimp in a spicy red sauce. I asked her to teach me her delicious ways, and now, this is one of our favorite dinners!


  1. Pat the shrimp dry and add salt and pepper. Set aside.
  2. Remove the stems from the dried chiles. Place in a pot with just enough water to cover the chiles. Boil until softened, about 10 minutes and strain.
  3. Place  the chiles into a blender and add 1.5 cups of fresh water (you can add more water later if necessary), the chile chipotles in adobo sauce, the garlic and pinch of salt.
  4. Blend and strain using a fine mesh sieve (the sauce is now ready if you prefer to use with another protein or vegetable).
  5. In a large saucepan, heat the olive oil over medium to high heat and add the shrimp, cooking 2-3 minutes per side until pink. Do not overcook.
  6. Serve with chopped cilantro, warm tortillas and guacamole, and enjoy!


  • 1.5 pounds of peeled and deveined shrimp brought to room temperature
  • salt and pepper
  • drizzle of olive oil
  • 5 chiles cascabel
  • 1 Chile pasilla or ancho for less spice
  • 1-2 Chile chipotles in adobo sauce depending on spice preference
  • 2 cloves of garlic

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