Go Back
+ servings
A shrimp chile relleno served on a plate next to a salad and rice.
Print Recipe
5 from 6 votes

Shrimp Chile Rellenos

Shrimp Chile Rellenos for the WIN! This dish is packed with flavor, plenty of cheese, and baked to golden brown perfection. It’s so good. You’ll LOVE every bite.
Prep Time45 mins
Cook Time25 mins
Total Time1 hr 10 mins
Course: Dinner
Cuisine: Mexican
Servings: 4 people
Calories: 430kcal


For the Filling

  • 1 tbsp olive oil
  • 1/4 onion diced
  • 1 tomato finely diced
  • 1 lb large shrimp shells removed and deveined
  • 1 tspn salt
  • 1/2 tspn ground pepper
  • 1 cup Monterey Jack shredded

For the Chipotle Cream Sauce:


  • Rinse the poblano peppers.
  • Coat with oil.
  • Over a gas stove, char all the sides of the poblanos.
  • Carefully turn the peppers using kitchen tongs.
  • Place in a plastic bag to steam
  • About 15 minutes.
  • Using a knife or back of a spoon, scrape off the blackened skin.
  • Make a slit down one of the sides of the peppers, creating a pocket.
  • Be sure not to cut through to the side of the pepper.
  • Remove the seeds and veins from the inside of the pepper.
  • Do this to all the roasted peppers.
  • Set aside until ready to use.
  • In a large skillet, heat the olive oil.
  • Add the onion and tomato.
  • Cook for 3-4 minutes.
  • Add the shrimp, salt, and pepper.
  • Mix to combine.
  • Once the shrimp turn pink, immediately take off the heat.
  • Add 1-2 tablespoons of the filling to the center of each pepper.
  • Use your best judgement as to how much shrimp filling to add.
  • Top the peppers with shredded cheese.
  • Place under the broiler for 7 minutes, or until the cheese is golden brown.
  • In the meantime, add the sour cream, chipotle, and salt to a blender.
  • Blend until smooth.
  • To serve, add the chile relleno to a plate and drizzle with the chipotle cream sauce.
  • Serve with rice and enjoy!


Roasting Poblano Peppers in the Oven:
  • Coat with oil.
  • Place on a cookie sheet.
  • Roast under the broiler for 7 minutes.
  • Turn and under the broiler for an additional 5 minutes.
Pro Tips:
  • Roast and peel the poblano peppers ahead of time. Roasted and deveined peppers will last in the fridge for up to 5 days.
  • For a hotter chipotle cream sauce, use 2 chipotle peppers
  • Once the shrimp have turned pink, turn the heat off to prevent them from getting tough. 


Calories: 430kcal | Carbohydrates: 11g | Protein: 33g | Fat: 29g | Saturated Fat: 13g | Cholesterol: 341mg | Sodium: 1231mg | Potassium: 486mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1272IU | Vitamin C: 106mg | Calcium: 453mg | Iron: 3mg