– A few weeks ago I made a batch of homemade chipotle sauce to drizzle on tacos and had a jar full of leftovers. So I started thinking what else I could use this on and remembered that I had shrimp in my freezer and several vegetables in the fridge that needed to be used up.
I quickly combined all of that together, not having any idea how it would turn out, but it came out amazing and today I’m happy to share with you my Creamy Chipotle Shrimp. In a pan, you’ve got sauteed red bell pepper, garlic and green onion, combined with zesty chipotle sauce and fresh shrimp.
That’s then topped with cilantro, more green onion and a little jalapeno, if you’d like. And you can place it all on a bed of rice or cauliflower rice for a low-carb option. I made this version with dairy, but you can make it 100% dairy-free and I’ll share a few tips in the video on how you can do that.
I think this is the perfect recipe for summer, as it’s an easy meal that you can whip up in less than 30 minutes. It’s light and fresh, and yet it’s still packed with enormous flavor. So let me show you how to make it.
The first thing we’ll make is the chipotle sauce. So add a quarter cup of mayonnaise to a food processor, and I’m using my mini four-cup food processor, which is the perfect size for smaller amounts and sauces.
Then I’ll add one cup of sour cream, and if you’re dairy free, you can use my Cashew Sour Cream recipe that’s on my website. To make chipotle sauce, we of course need chipotle peppers, and I prefer whole chipotle peppers that are in adobo sauce.
So I’ll add two of those with a little smidge of the adobo sauce for extra kick. And if you can only find dry chipotle powder, the equivalent in this recipe is about one teaspoon. To add a little tart acidic flavor, squeeze half of a lime, which is about one tablespoon of juice.
Then toss in one peeled garlic clove and a generous pinch or so of salt. Add the lid and blend it until it’s all pureed and creamy and turns sort of a light salmon color. You can just leave this sauce in the food processor until you’re ready to pour it into the saute pan, but I’ll pour it into another jar so you can see it.
Because not only is this a great sauce for this shrimp recipe, but it’s wonderful to make individually for tacos, fajitas or anything you wanna add a little creamy, spicy flavor to. It’s best to prep all of the ingredients ahead of time for this recipe because it does cook quickly in the saute pan.
So next on our list is slicing one red bell pepper. Remove the seeds and membrane and slice it in half, then into thin strips and roughly chop it. You could also use yellow or orange bell pepper in this recipe, I just love the red color paired with the shrimp.
And once it’s all chopped up, place it in a prep bowl. Next, slice three green onions, and you’ll use both the green and white parts, so slice all the way down to the bottom and place the whiter parts in one bowl and the greener parts in another bowl.
Or, if you’re placing them all on a small plate, just separate them out because the whiter parts you’ll cook, and the greener parts you’ll use for garnish. I’ll also chop some of the topping ingredients right now as I’m on my cutting board and that includes slicing one jalapeno pepper and finely chopping a tablespoon or so a fresh cilantro.
Both of these items add spice and flavor to the finished dish, in addition to that vibrant green color on top, but you can always leave off the peppers if you don’t want it too spicy. Now, because I’ve already made this recipe several times, I know that it’s delicious served on top of a bed of rice.
So I’ll add water to a pot and bring that to a boil. Then I’ll rinse some rice and add it to the pot. But this Creamy Chipotle Shrimp would also be great served on top of cauliflower rice, broccoli rice, or keen-wah, so feel free to serve it a variety of ways.
And now that my rice is cooking, we can get down to business with the main dish. So add a couple tablespoons of olive oil to a saute pan on medium heat and give the pan a swish to make sure the whole bottom is coated and add one pound of peeled and deveined shrimp.
I’m using jumbo shrimp in that 16-to-20-count range, but you could really use any size in this recipe. And once they’re in the pan, try to get them in as flat a layer as possible. The shrimp will cook really fast and only need about two to three minutes per side, so cook them until they’re opaque and pink, and then remove them to a bowl.
If you need to add a little more olive oil to the pan, you can do that. Then add the diced red bell pepper and cook it for about four to five minutes or until it begins to soften. And if the bottom of your pan gets a little brown, that’s okay, we’ll scrape up all of that delicious flavor as soon as we add our sauce.
But for now, add the white parts of the green onion, three minced garlic cloves, and a sprinkle of salt and pepper. Then stir that altogether and cook for another two minutes. Pour the chipotle sauce in the pan, add a half a cup of milk, and you can use dairy free if you’d like.
I’m actually using my homemade cashew milk, even though I did use regular sour cream, so this recipe is really flexible. And now you can use your spatula to get all of that goodness off the bottom of the pan.
Bring the sauce to a simmer and add the shrimp back to the pan, just so that they can warm through as they’re already fully cooked. And if you’d like a slightly thinner sauce or more sauce in general, you can always add a splash more milk, but my sauce is bubbly perfect today, as you can see.
So after it’s reached that simmer, I’ll remove it from the heat and add my top garnishes with the remaining green onion, the sprinkle of cilantro, and the slices of jalapeno pepper. (gentle music) This simple recipe has the robust flavor of something you’d order in a restaurant, especially with that zesty spicy sauce, but you don’t need a restaurant because it’s so incredibly easy to whip this up all on your own.
In perfect timing, because my rice is now cooked, so I’ll quickly drain that, let it steam for a few minutes, then add a few big spoonfuls to a serving bowl. I’ll top the rice with the Creamy Chipotle Shrimp, making sure to get plenty of shrimp, red bell pepper and all those bits of garnish.
And I always recommend drizzling more sauce because the rice is amazing once it soaks it up. I hope you guys enjoyed this tasty recipe, and if you did, make sure to give it a thumbs up, share it with your family and friends, tag me on Instagram when you make it, and well, I’m gonna go enjoy this bowl.