This chipotle shrimp is creamy, smokey, and delicious, yet only takes 20 minutes to make. It’s perfect for warm summer nights, or as a cold weather treat. Creamy chipotle shrimp tastes great wrapped in a toasted tortilla or over a bed of cauliflower rice or rice!
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Creamy Chipotle Shrimp Ingredients
It’s all about the sauce here–this creamy chipotle shrimp sauce is finger-licking good and comes together easily with a food processor. Here’s what to collect:
- For the sauce: Fire roasted tomatoes, chipotle peppers in adobo, sour cream, lime, and a touch of salt are all you need for smokey, creamy flavor.
- For the shrimp: Peeled and deveined shrimp are a must. I strongly recommend shrimp with the tail off, as they’re easier to eat. I prefer large shrimp as they remain more tender when cooked over high heat. Last but not least, we always purchase wild-caught shrimp, due to water quality concerns of farmed shrimp, read more here.
- For the toppings: We like to dish these in tacos, or in a bowl (more ideas below), with plenty of fresh cilantro and extra lime slices on top.
If you aren’t familiar with chipotle peppers, they’re about to be your new favorite kitchen ingredient. They add crazy amounts of smokey flavor, no grill necessary. Plus, hardly any spice. They’re a staple in chicken tinga, as well as my chipotle lime chicken wings.
Let’s Talk About Variations
Adjusting this recipe is easy–add a bit more heat, tweak the spice mix, etc. Here are so common questions I’ve received:
Can I Make This Dairy Free?
Yes, however, your chipotle shrimp sauce will be significantly less creamy. Substitute sour cream for full-fat coconut milk, and simmer a bit longer so the sauce can thicken.
Can I Use Another Protein (Instead of Shrimp)?
How to Make Chipotle Shrimp
20 minutes, seriously(!) is all you need to make this chipotle shrimp recipe; which is why it’s perfect for weeknight dinners AND taco Tuesday with the pals. Here’s how:
- Blend sauce ingredients together in a food processor.
- Season shrimp.
- Sear in a pan until cooked through and set aside on a plate.
- Saute onions.
- Add garlic and spices.
- Add all other sauce ingredients and shrimp. Continue to cook until warmed through. Enjoy.
Tasty Serving Suggestions
As mentioned, this sauce is just so darn good. I can literally eat chipotle shrimp in a bowl, with nothing else but cilantro sprinkled on top! Here are some other ways to bulk it up into a meal:
- Served as tacos, just be sure to toast your tortillas first. For a low carb option, check out my keto tortillas.
- Over a bed of rice, quinoa, or a veggie alternative like cauliflower or broccoli rice.
- With chips or parmesan crisps. You can even serve this as an appetizer dip by dicing up the shrimp.
- Over a bed of roasted vegetables.
How To Store and Freeze
This creamy chipotle shrimp makes for incredible leftovers–we like to make a double batch and stash it in the fridge/freezer for meal prep. Here are some recommendations:
- Store leftovers in the fridge and eat within 3-4 days. Be sure to stash cilantro and any serving extras separately so everything stays fresh.
- Reheat in the microwave with a damp paper towel on top.
- Freeze in a large resealable bag with as much air removed as possible. Defrost in the fridge, and finish in the microwave.
More Shrimp Recipes
Chipotle ShrimpPrint Recipe Pin Recipe
- 1/2 cup Fire-Roasted diced Tomatoes
- 1 chipotle peppers in adobo
- 1/2 cup sour cream
- 2 tablespoons water
- 1/2 teaspoon Kosher salt divided
- Juice from 1/2 lime
- 3 tablespoons vegetable or avocado oil
- 1 1/2 pound large shrimp peeled and deveined, tails off
- 1/2 medium onion grated with a box grater.
- 1 clove garlic minced
- 1/2 teaspoon dried oregano
- 1/2 cup cilantro chopped
- 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.
- Pat shrimp dry and season with 1/2 teaspoon of both salt and pepper.
- 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!