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    Home » Recipes » Lent » Camarones en Crema Chipotle [VIDEO]

    Camarones en Crema Chipotle [VIDEO]

    Last Updated March 1, 2022. Originally Posted February 7, 2019 By Maggie Unzueta

    This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Camarones en Crema Chipotle are juicy, large shrimp in a creamy chipotle sauce. This Mexican seafood recipe is absolutely delicious and ready in under 30 minutes.
    Jump to Recipe Print Recipe
    Camarones en Crema Chipotle are juicy, large shrimp in a creamy chipotle sauce. This Mexican seafood recipe is absolutely delicious and ready in under 30 minutes. Recipe with VIDEO. By Mama Maggie's Kitchen

    Camarones en Crema Chipotle are juicy, large shrimp in a creamy chipotle sauce. This Mexican seafood recipe is absolutely delicious and ready in under 30 minutes.

    Watch the Video or follow the step-by-step picture to make this incredibly yummy dish.

    Camarones en Crema Chipotle in a black iron skillet topped with slices of yellow lemon and surrounded by a blue kitchen towel and green cilantro.

    I can’t make enough Mexican Shrimp recipes. People ask me for them all the time.

    They are seriously the perfect protein.

    Low in calories. Low in carbohydrates. And most recipes are done and ready in no time.

    Ingredients for Camarones en Crema Chipotle

    How to Make Camarones en Crema Chipotle

    These are the only ingredients you need to make this dish. Love easy shrimp recipes!

    You probably already have these ingredients sitting in your fridge right now.

    It is the perfect recipe for busy weeknight because it comes together in a flash.

    Hand holding a shrimp and deveining a shrimp.

    Camarones en Crema Chipotle starts with large cleaned shrimp.


    How to Clean Shrimp

    Rinse the shrimp.
    Remove them from the shells.
    Cut into the long curved back.
    Remove the poop track. It’s a long, dark vein.
    Do this for all the shrimp.

    Yes, poop track is exactly what you think. This is shrimp poop. No one wants to eat poop.

    Raw shrimp in a metal bowl.

    Once they are ready, place the shrimp in the fridge until you are ready to use.

    Shrimp can spoil quickly. You want to buy them and use them right away.

    These are raw shrimp, and they look like they are cooked. So pretty in pink. 🙂

    Shrimp sizes per pound:

    Extra Jumbo 16/20 count
    Jumbo 21/25 count
    Extra Large 26/30 count
    Large 31/35 count
    Medium Large 36/40 count
    Medium 41/50 count
    Small 51/60 count
    Extra Small 61/70 count

    For example:
    For every pound of extra jumbo shrimp, you get about 16-20 shrimp.
    and so on…

    To make this recipe, I suggest the bigger, the better. I used large shrimp.

    You can leave the tail on or off. However, it is easier with the tail off, or you’ll get your fingers full of cream.

    Licking fingers is not acceptable at the table… just wait until no one is looking. 🙂

    Shrimp in a metal bowl submerged in water.

    The best thing to do is to freeze them right away. Even if you just brought them home. They thaw easily.

    To thaw shrimp, just place them in a water for about 20 minutes.

    If they are still not defrosted, let them sit in water longer.

    Or, you can also drain the water and add more water. Then let them sit again until fully thawed.

    Milk pouring into a blender.

    Now time to work on the cream sauce for this scrumptious Mexican shrimp recipe.

    This is a milk. You can also use evaporated milk if you prefer.

    Milk (or just about any dairy product) will tame the heat to overly spicy dishes.

    Remember that for next time you’re eating something that you can’t handle. Don’t reach for the water. Reach for the milk.

    Got milk?

    Chipotle pepper in a decorative Mexican Talavera plate.

    Chipotle is a dried and smoked jalapeño.

    In Mexico, you can find the dried chipotle version very easily. In the US, they are a little harder to find.

    Luckily, we need the canned chipotle in adobo sauce for this recipe for Camarones al Chipotle.

    That seems to be more easily available. I’ve even found them in Europe.

    Let me tell you, that’s a big deal. My German-American husband sometimes toys with the idea of moving back to Germany. My worry is not having my Mexican food.

    If you can find a can of chipotle in adobo you can make several dishes like Chicken Tinga Tostadas or Chipotle Salsa.

    Yum. Yum.

    To a blender, add the chipotle.

    If you’re not into spice, use only half the pepper. It will still give you the smoky chipotle flavor without the heat.

    Hand holding a measuring cup with sour cream.

    Sour cream also goes into the blender.

    You can use cream cheese for a thicker consistency, but you will need to add a little more milk to get the blender going.

    Salt is a must in any dish. My advice is always to start small.

    You can always add salt, but you can’t take it out.

    Blend until smooth.

    Before adding the chipotle cream sauce to the skillet, taste it for salt and heat level.

    For a sauce that’s too spicy, add more milk.

    Or maybe add more salt, if needed.

    Shrimp and onion cooking in a metal skillet.

    In a large skillet, add the butter. You can also use olive oil, but I love shrimp cooked in butter.

    Another option is to coconut oil, but it will give some of the coconut flavor to your shrimp.

    Add the shrimp and cook for a 4-5 minutes. Please do not overcook the shrimp.

    No one likes rubbery shrimp. Once they turn pink, immediately go to the next step.

    Camarones en Crema Chipotle will come together fast.
    I highly suggest to have all the ingredients ready to go.

    Onion and garlic then go into the pan. I wouldn’t go too far away. Garlic tends to burn easily.

    This will only take 1 minute, or until the onion is translucent.

    That’s why we start with the chipotle cream sauce first. So it can be ready when we need it.

    Chipotle cream sauce pouring into a skillet with cooked shrimp.

    Next up is to add the chipotle cream sauce.

    Let this cook for another minute, and the Camarones en Crema Chipotle are ready.

    What an easy recipe!

    Camarones en Crema Chipotle is an ideal dish for those nights that you just don’t want to cook, but you have to, or your family will order greasy take out… UGH!

    I served it with rice and broccoli. You can also add green peas, corn, or calabacitas.

    The veggies and the rice soak up the sauce. Mmmm!

    Camarones en Crema Chipotle in a black iron skillet topped with slices of yellow lemon and green cilantro.

    How long will Camarones en Crema Chipotle last?

    In the refrigerator, this dish will last 3-4 days.

    I do not recommend putting this dish in the freezer because of the cream sauce.

    In a pinch, the freezer might be ok, but just know that your sauce will be watery when reheated.

    The other thing you can do is cook the shrimp, onions, and garlic. Freeze it. Then when you’re ready, defrost and make the sauce that day.

    To reheat Camarones en Crema Chipotle:

    Add the leftovers in a skillet and cook for 5 minutes on medium heat, or until fully heated.

    You can also reheat in a microwave in a container for 2 1/2 minutes. Stir and enjoy.

    Camarones en Crema Chipotle in a black iron skillet topped with slices of yellow lemon and surrounded by a blue kitchen towel and green cilantro.

    Camarones en Crema Chipotle

    Camarones en Crema Chipotle are juicy, large shrimp in a creamy chipotle sauce. This Mexican seafood recipe is absolutely delicious and ready in under 30 minutes.
    5 from 44 votes
    Print Pin Rate
    Cuisine: Mexican
    Prep Time: 13 minutes
    Cook Time: 7 minutes
    Total Time: 20 minutes
    Servings: 4
    Calories: 293kcal
    Author: Maggie Unzueta

    Ingredients

    • 1 lb large shrimp deveined and shells removed
    • 1 chipotle pepper in adobo sauce
    • 1 cup milk
    • 1 cup sour cream
    • Salt to taste
    • 1 tablespoon butter
    • ¼ onion diced
    • 1 garlic minced

    Instructions

    • Rinse the shrimp. 
    • Set aside until ready to use. 
    • To a blender, add the chipotle pepper, milk, sour cream, and salt. 
    • Blend until smooth. 
    • Taste for salt. 
    • In a large skillet, melt the butter. 
    • Add the shrimp. 
    • Add salt. 
    • Cook for 3-4 minutes until they turn pink. 
    • Stirring occasionally.
    • Add the onion and garlic. 
    • Cook for 1 minute, or until the onion is translucent. 
    • Stirring constantly. 
    • Add the chipotle cream sauce to the skillet.
    • Stir to combine. 
    • Cook for 1 minute. 
    • Remove from heat and serve.

    Video

    Notes

    You can swap out the sour cream for cream cheese for a thicker, richer consistency. However, you will need to add more milk to the blender in order to blend completely.
    If you’re not into spice, use only half the chipotle pepper. It will still give you the smoky chipotle flavor without the heat.

    Nutrition

    Calories: 293kcal | Carbohydrates: 6g | Protein: 26g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 329mg | Sodium: 1026mg | Potassium: 262mg | Fiber: 1g | Sugar: 5g | Vitamin A: 732IU | Vitamin C: 6mg | Calcium: 297mg | Iron: 3mg
    Tried this recipe?Mention @MamaMaggiesKitchen or tag #MamaMaggiesKitchen!


    More Mexican Shrimp Recipes:


    Shrimp Ceviche (Ceviche de Camaron)
    Mexican Shrimp Cocktail, Coctel de Camarones
    Camarones a la Diabla, Mexican Deviled Shrimp
    Shrimp with Chipotle Cocktail Sauce
    Caldo de Camarón – Mexican Shrimp Soup
    Aguachiles
    Tacos Gobernador

    Filed Under: Lent, Mexican, Recipes, Seafood

    About Maggie Unzueta

    Maggie Unzueta is the writer/blogger, photographer, recipe developer, videographer, and creator of In Mama Maggie's Kitchen. She has been developing easy and authentic Mexican food, Mexican-inspired recipes, and traveling tips since 2010. From family recipes to her extensive travels throughout Mexico, she brings traditional Mexican flavors from South of the Border and into your kitchen. Maggie has been featured in notable culinary websites and other media outlets. For more details, check out her About page.

    Reader Interactions

    Comments

    1. Courtney

      February 17, 2019 at 10:39 am

      Omg can we say yum?!?! I’m always looking for new dinner ideas! Giving your recipe a try

      Reply
      • Secilia

        April 12, 2022 at 10:10 pm

        5 stars
        My brother brought home a dish from a Mexican restaurant and it was this with some rice and beans. Best shrimp recipe I’ve ever made even my dad put leftovers away! So it’s definitely a 5 star for me thank you for this recipe I’ll definitely making this again and again !

        Reply
        • Maggie Unzueta

          April 18, 2022 at 10:39 am

          Yay! Glad you enjoyed this recipe.

    2. Chastity

      February 18, 2019 at 10:52 am

      This looks incredible! I love the fact that it’s super creamy. I would make it with some white rice

      Reply
    3. Leslie

      June 26, 2019 at 7:46 pm

      This looks YUM… YUM… YUM!!! Can’t wait to try it!

      Reply
    4. Anonymous

      November 4, 2019 at 8:46 pm

      5 stars
      This dish is absolutely delicious! I added spinach the last minute and it was amazing! Thank you so much

      Reply
      • Jill C

        August 30, 2021 at 8:34 pm

        5 stars
        Family loved it ! A very runny sauce but delicious. You can control the heat with adjustments of sour cream. Served on top of roasted red pepper and onions. Outstanding!

        Reply
        • Maggie Unzueta

          September 3, 2021 at 9:32 am

          Yes! The red pepper sounds like a great addition.

        • Brian W

          May 16, 2022 at 6:29 pm

          5 stars
          Delicious, quick, and easy! I loved it! Thinking about using it with chicken.

        • Maggie Unzueta

          May 17, 2022 at 8:36 am

          With chicken, it’s delicious! Glad to hear you liked it. 🙂

    5. Anonymous

      June 3, 2020 at 3:28 pm

      5 stars
      I subbed a bit of cream cheese for some of the sour cream to thicken the sauce but otherwise followed the recipe. It’s great. Reminds me a dish I used to get at a Mexican restaurant we loved.

      Reply
      • Patricia Ramos

        July 3, 2020 at 5:16 pm

        I think so too delicious glad you liked it

        Reply
    6. Arlene Vivas

      June 19, 2020 at 4:10 pm

      5 stars
      Made this today, it came out delicious!

      Reply
      • Patricia Ramos

        July 1, 2020 at 3:16 pm

        This recipe is so yummy, I’m glad you liked it!

        Reply
    7. Sarah Mates

      March 1, 2021 at 4:23 am

      5 stars
      Omg thankyou my husband’s birthday is this week too and he actually prefers my Mexican cooking better than the restaurant!

      Reply
      • Maggie U

        March 9, 2021 at 2:00 pm

        Perfect dish for your husbands bday! Glad you enjoyed this.

        Reply
    8. Lakeia

      July 1, 2021 at 6:49 am

      5 stars
      The family loved this dish!

      Reply
      • Maggie Unzueta

        July 1, 2021 at 7:44 am

        Yay! So glad your family loved this dish. 🙂

        Reply
    9. Edith

      March 10, 2023 at 5:51 pm

      5 stars
      Easy and delicious! I added pasta since I did not have a lot of shrimp and it was so good. I wanted spicy so I added 3 chipotle peppers, and it was spicyyyy!

      Reply
      • Maggie Unzueta

        March 13, 2023 at 10:54 am

        With pasta sounds amazing! I like it spicy too. lol.

        Reply
    10. Andy Cook

      March 26, 2023 at 5:45 pm

      5 stars
      The recipe “as is” is excellent. But, I “cheated” on it…just a little bit. I substituted cream for the milk, used only 1/2 cup of sour cream and added 4oz of cream cheese for the sauce. I also used 2 chipotle peppers, to spice it up a little more to my taste.

      Reply
      • Maggie Unzueta

        March 27, 2023 at 12:40 pm

        Glad to hear it. Your substitutions sound delicious, and I’m sure they added a lot of flavor to the dish, the nice thing about these dishes is that you can adjust them to your liking. Hope you make this recipe again soon.

        Reply
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