Creamy Chipotle Shrimp

A few years ago, my partner and I went to a low-key Mexican inspired restaurant in Florida where I ordered the Creamy Chipotle Shrimp. I’m not usually a huge chipotle fan, but something about it was just calling my name.

When the dish arrived and I took that first bite I was absolutely blown away. Juicy shrimp, crispy chopped bacon, and tender sautéed onions swimming in a creamy yet spicy chipotle sauce topped with queso fresco and fresh cilantro.

For the weeks following, I caught myself a few times daydreaming of that shrimp. It’s then I decided I needed to recreate it, and after many trial and errors it’s finally perfected.

It has only a few simple, easy to find ingredients, but it is PACKED with flavor, and the best part, comes together in about 25 minutes.

• Total Time– 25 Minutes
• Servings– 4

Creamy Chipotle Shrimp Ingredients:

• Shrimp- use peeled and deveined shrimp. If using frozen, allow shrimp to thaw in cool water, rinse, and drain before cooking. We like to use extra-large shrimp because once cooked, they are perfectly bite sized.
• Bacon- bacon adds a wonderful salty/savory element that this dish really needs. Cook bacon until crisp for a lovely mix of textures.
• Red Onion- red onion gives a milder onion flavor and a gorgeous purple color to the dish.
• Garlic Cloves
• Butter- butter is used to grease the pan before cooking the shrimp & vegetables to prevent sticking. I’ve found the flavor of butter compliments the dish better than oil.
• Chipotles in Adobo Sauce- chipotles in adobo sauce are smoked and dried jalapenos packed in a sauce of tomatoes, garlic, vinegar, and spices. The flavor is smoky, tangy, a bit sweet, and quite spicy.
• Half & Half- half and half is a mixture of cream and milk. It has a wonderful creamy flavor, but not as thick as full cream. It can generally be found in the coffee creamer section of most grocery stores.
• Sour Cream- sour cream is fluffy and light, giving this sauce a wonderful velvety texture.
• Lime Juice- a splash of lime juice adds a touch of acid and balance to the spicy, savory sauce.
• Salt & Pepper

Substitutions & Variations:

• Not a shrimp fan? No worries! This creamy chipotle sauce is great on other proteins such as grilled chicken or flaky white fish.
• Instead of red onion, try shallots for a milder, sweet onion flavor or white onions for a spicier onion flavor.
• Try adding different vegetables, such as any color of bell pepper or sliced mushrooms.
• Instead of butter, you can use a neutral tasting cooking oil such as vegetable oil or canola oil.
• Instead of half & half, whole milk can be used.

How to Serve Chipotle Shrimp:

• This dish is both quick and easy, making it a perfect fast dinner for any night of the week.
• Top shrimp in chipotle sauce with crumbled queso fresco and roughly chopped fresh cilantro.
• Serve your shrimp with toasted tortillas, Spanish rice, and roasted vegetables.

How to Make Shrimp in Chipotle Sauce:

• Mix Chipotle Sauce: In a food processor or blender, add all chipotle sauce ingredients and blend until smooth and fully combined. Set aside in the refrigerator.

• Cook Bacon & Shrimp:
  • In a frying pan over medium-high heat, add bacon strips. Cook bacon until done and crisp, about 3-5 minutes per side. Add cooked bacon strips to a paper towel lined plate to drain grease.
  • Drain most of the bacon grease from the pan, leaving about 1 tablespoon. Melt 1 tablespoon of butter in pan, stirring as it melts.
  • Add shrimp to pan in a single layer, season with salt and pepper, and cook about 90 seconds per side until opaque and done. Remove shrimp from pan and set aside.

• Saute Onions & Garlic: turn heat down to medium-low. Add remaining tablespoon of butter to pan and melt. Add sliced red onions to pan and saute 4-5 minutes, stirring often, until onions are tender. Add minced garlic to pan and cook 1-2 minutes longer until fragrant.

• Add Sauce & Finish: add creamy chipotle sauce, shrimp, and roughly chopped bacon to pan. Stir to combine and let simmer 2-3 minutes more until everything is warmed through. Top shrimp with chopped cilantro & crumbled queso fresco and serve.

Leftovers:

• If you have any leftovers, store chipotle shrimp in an airtight container in the refrigerator. When properly stored, leftovers will last 1-2 days. Use your best judgement when consuming leftover shrimp. If you notice any unusual smell, slimy texture, or discoloration, discard shrimp.
• To reheat, add leftovers to a frying pan over medium-low heat. Cover and stir occasionally until warmed through.

Tips & Recipe Notes:

• Chipotles in Adobo Sauce are quite spicy. Control your sauce’s spice level by starting with 3.5 oz, tasting after blending, then adjusting according to your personal taste.
• If you would like more flavor than spice, remove chipotles from can and only add adobo sauce.

More Tex-Mex Recipes You Will Love:

• The Best Crock Pot Carnitas
• Slow Cooker Birria Tacos
• Queso & Rice Stuffed Poblano Peppers

If you try this recipe, please leave a star rating and review in the recipe card below! I always appreciate your feedback. Follow me on Instagram and Pinterest for more garlic goodness and travel inspiration!