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Chipotle Cream Shrimp

(6 Votes)
Chipotle Cream Shrimp
6 Min

Chef Marcela Valladolid visited Mr. Food and shared this authentic Mexican recipe. Quick-cooking shrimp is so versatile, it pairs with almost any seasonings. Serve this over fluffy rice to soak up every last drop of creamy sauce with its hint of spice.

What You'll Need

  • 1 cup all-purpose flour
  • 4 tablespoons chopped fresh cilantro, divided
  • 1 1/4 teaspoons salt, divided
  • 1 teaspoon black pepper
  • 2 pounds raw jumbo shrimp, peeled, deveined, and tails left on
  • 6 tablespoons (3/4 stick) butter
  • 1/4 cup dry white wine
  • 1 cup heavy cream
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons chopped canned chipotle peppers in adobo sauce
  • 2 garlic cloves, minced

What to Do

  1. In a shallow dish, combine the flour, 3 tablespoons cilantro, 1 teaspoon each of salt and black pepper; mix well. Add shrimp in small batches and toss until evenly coated.
  2. Melt butter in a large skillet over medium-high heat. Add shrimp and sauté 2 to 3 minutes per side, or until golden and cooked through. Transfer shrimp to a plate.
  3. Add wine to skillet and stir for 1 minute, or until slightly thickened. Stir in heavy cream, Worcestershire sauce, chipotles, garlic, and remaining 1/4 teaspoon salt, and cook 1 to 2 minutes, or until heated through.
  4. Spoon sauce over shrimp and sprinkle with remaining 1 tablespoon cilantro. Serve immediately with rice.


Recipe from "Fresh Mexico" cookbook, courtesy of Chef Marcela Valladolid

Ratings & Comments

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Five stars....(I don't know why I can't put actual 'stars' to rate this, no way to do it here, so I'm stating it for the record!) Good recipe, and keto friendly without the flour coating. I added a splash of broth to make the sauce more the consistency I like. I was also able to prep the meal ahead of time to save time by sauting the shrimp thenI finished the sauce at the end when we ate.

Omitted the flour in the dredge for shrimp, sprinkled with chipotle powder, sauteed just until golden (but not fully cooked). then served it over chipotle-pepper-fettuccine from With all this chipotle, I didnt use the chipotles in adobo (defiitely would use if I didnt have the chipotle pasta). 4-5 stars, will save as a favorite.

This was excellent! Served it over saffron rice that was cooked in coconut water. I only wish there had been more sauce.

we have done this twice and LOVE it. We cut most 1/2 b/c just for two of us, but full cilantro, probably heavy on most other spices. I use cauliflower instead of rice (can't eat rice) and it works great. Wish I knew calories!

How about pasta? I served it with chipotle-pepper-fettuccine from

This is supposed to be a ratings and review of the recipes-It doesn't help others when you post something you haven't tried! I'd like to know what you think AFTER someone has TRIED the recipe

looks great!!


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