In a medium skillet over medium-high heat, add the olive oil. Once hot, sauté the yellow onion for about 3 to 4 minutes, or until it becomes translucent. The aroma of the sizzling onion fills the kitchen, and you’ll notice it softening beautifully.
Next, add the garlic and sauté for an additional 30 seconds. You'll know it's ready when the kitchen is filled with a fragrant garlic scent. Take care not to overcook!
Transfer the sautéed onion and garlic mixture into a blender. Add the fire roasted diced tomatoes, cilantro, chipotle in adobo, brown sugar, and half a teaspoon of kosher salt. Blend until smooth; this will be the base sauce for your dish.
Return to the skillet and add the unsalted butter. Allow it to melt completely, coating the bottom of the pan in a rich, buttery goodness.
Now, add the corn kernels, zucchini, red onion, garlic powder, dried oregano, and the remaining kosher salt and black pepper. Sauté this vibrant mixture for about 8 minutes, stirring occasionally, until everything is softened and slightly browned around the edges.
Transfer the sautéed vegetables to a serving platter, and squeeze the juice from half a lime over them. This will add a refreshing burst of flavor to your dish.
Now, take the sauce from the blender and pour it into the skillet. Add the shrimp and gently coat them with the sauce. Allow the shrimp to cook in the sauce until they are fully cooked through and the sauce has thickened a bit, which should take about 5 minutes.
Once cooked, carefully pour the shrimp and sauce over the sautéed vegetables on the platter. This is where the magic happens!
For the final touch, garnish with slices of avocado and additional cilantro. The creamy avocado adds a lovely contrast to the spicy shrimp.
Serve immediately and enjoy the delightful flavors that Mexican Shrimp Diablo brings to your table!
