Place fire roasted tomatoes, chipotle peppers, sour cream, water, lime juice and 1/2 teaspoon salt together in a food processor and process until smooth.

Heat 2 tablespoons of oil in a large skillet. Once shimmering, add the shrimp and sear on each side until cooked through. Remove shrimp to a plate and set aside.

Add onion to the pan. As the liquid starts to cook off, add remaining tablespoon of oil, continue to saute until light brown. Add the garlic and oregano and cook until fragrant - about 2 minutes.

Add the sauce to the pan, along with your shrimp and toss to coat. Top with cilantro before serving, and enjoy!