This mouthwatering Creamy Chipotle Shrimp recipe is healthy, deliciously decadent, made in one skillet, and in only 20 minutes! Keto friendly with dairy-free options.
This easy and delicious shrimp recipe was inspired by a reader request for a popular chain restaurant dish. It’s time to bring the restaurant quality into your own home. Best part? All you need is 20 minutes of cook time and simple ingredients!
Quick and nutritious dinners that are loaded with flavor are my favorite recipes to develop. This Creamy Chipotle Shrimp is no exception! You’ll love the chipotle spice kick, creamy texture, and addition of tangy lime. As a nutritionist, I love taking simple and healthy ingredients to create one pan meals my family will devour.
With easy prep, crowd-pleasing flavor, and a healthy dose of veggies, this one pan 20 minute shrimp recipe is exactly the dinner you want in your rotation.
How to make Keto Creamy Chipotle Shrimp
Let’s gather up the following ingredients:
- Jumbo shrimp
- Ground cumin
- Kosher salt and black pepper
- Red bell pepper
- Green onion
- Creme fraiche (see below for a dairy-free alternative)
- Apple cider vinegar
- Lime juice
- Fresh cilantro
- Chipotle pepper in adobo sauce
Prepare the shrimp by sprinkling with some cumin, salt, and a bit of black pepper. Heat a large skillet to medium high heat. Once hot, add the oil and shrimp. Saute for 3-4 minutes, then flip the shrimp and continue cooking for a few more minutes until shrimp are cooked through and opaque. Remove the shrimp, and lower the skillet to medium heat. Saute the white parts of the green onion, red bell pepper, and garlic.
Meanwhile, make the chipotle sauce! Add apple cider vinegar, lime juice, oil, cilantro, chipotle pepper, and oil into a high powered blender or food processor. Blend until smooth.
Pour the sauce into the pan with the onion, pepper, and garlic. Stir in the creme fraiche and stir until smooth. Now toss in the shrimp! Let cook for a few more minutes, then serve hot. Garnish with additional green onion and cilantro.
Serving and Storing
You can serve this delicious shrimp over rice or cauliflower rice. My favorite is my cilantro lime cauliflower rice!
This shrimp with store well in the fridge for up to one week. To re-heat, add to a saucepan and cook at medium low heat until warmed through.
Can you make this dairy-free?
Absolutely! The best way to enjoy this dairy-free is to stir in full fat coconut milk or coconut cream. You can also just enjoy the sauce without making it creamy.
Other shrimp recipes you will love!
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20 Minute Creamy Keto Chipotle Shrimp
20 minutes and one pan is all you need to make this delicious and easy Creamy Chipotle Shrimp! Recipe is keto-friendly with options to make it dairy-free.
For the shrimp:
- 1.5 lbs jumbo shrimp (peeled and deveined)
- 3 tbsp avocado oil or olive oil (divided)
- 1 tsp ground cumin
- 1/2 tsp kosher salt
- 1 red bell pepper (chopped)
- 3 green onion (green and white parts separated)
- 2 cloves garlic (minced)
- 1/2 cup Creme Fraiche (or coconut milk for dairy-free version)
For the chipotle sauce:
- 1/2 cup avocado oil or olive oil
- 1/4 cup apple cider vinegar
- 1 lime (juiced)
- 1/4 cup chopped fresh cilantro
- 1 chipotle pepper in adobo sauce
- 1/4 tsp kosher salt
Prepare the shrimp by tossing sprinkling with cumin and salt. Heat up a large skillet to medium high heat. Once hot, add 2 tbsp oil to the pan, then toss in the shrimp. Saute for 3-4 minutes, flipping halfway through until the shrimp are cooked through and opaque. Remove from heat, keep the skillet hot (turn down to medium).
Add in another tbsp of oil if needed, and toss in the diced bell pepper. Saute for 3-4 minutes, then toss in minced garlic and the white parts of the onion. Cook for another 2-3 minutes.
Meanwhile, make the chipotle sauce. In a food processor or high powered blender, blend together all ingredients until smooth.
Pour the chipotle sauce in the pan, and stir in Creme Fraiche or coconut milk. Add the shrimp back to the pan tossing everything together.
Garnish with fresh cilantro, green parts of the onion, and salt and pepper to taste. Serve over rice or cauliflower rice.
Cheryl Bredin says
I made it! Dispite being pretty darn hot, we liked it. My jar of chapoltle was diced so I had to guess how much to put in. I put it over brown rice. Avocado the side with a crispy corn tortilla.
This was okay. The only thing I found was that the vinegar was a bit too overpowering, I think next time I’ll use half the amount of vinegar, or use a milder one, like champagne or rice vinegar, and maybe use about a tablespoon of the adbo sauce from the can. Otherwise, this has FANTASTIC potential!