Enjoy these plump and juicy shrimp coated in a creamy and spicy chipotle sauce wrapped in warm corn tortillas.
This is how lunch with my hubby went when we ate these tacos last: We both started with salad and 2 tacos on our plates, and then he got up and went to the stove for another one, then I got up and went to the stove for another one, and then he did, and then I did and then he did… and then he said, “babe, is it cool if I use a tortilla to scoop all of the left over sauce out of this pan?”
Ummm, yeah. These tacos are amazing!
Hands down one of my husband, Tommy’s favorite dishes and hands down one of mine. You can make these with just a couple of simple ingredients and be addicted too. Join our club!
The easiest way to make these is to buy your shrimp already peeled and deveined. If you buy them this way this recipe will be super easy and fast to make. If you can’t get them this way you can still do it yourself.
It is very important when cooking the shrimp that you don’t crowd your pan. Give your shrimp some room. You want the shrimp to cook nicely, evenly and develop some color and flavor.
It is very tempting to eat all of the shrimp at this stage! You must resist, but one won’t hurt… or two.
Here are some step by step photos so you can see what the sauce should look like when cooking.
1. Remove the cooked shrimp.
2. Use the same pan heated to low to start the sauce and do not clean it.
3. Add in the heavy cream.
4. Add in the chopped chipotles.
5. Stir together and add in the lime juice and salt.
6. Heat stirring frequently.
7. After 3-4 minutes the sauce will reduce and thicken.
8. Add in the cooked shrimp.
9. Stir together and coat the shrimp in sauce.
I want this recipe to turn out perfect for you, so I hope the visuals help!
Creamy Chipotle Shrimp Tacos
1 Pound Large Shrimp (peeled, tail-off, and deveined)
1 Tablespoon Olive Oil
1 Tablespoon Butter
3/4 Cup Heavy Cream
2 Whole Chipotle Peppers (finely chopped)
1/2 Tablespoon Fresh Lime Juice
Salt, Pepper and Granulated Garlic (to taste)
8-10 Corn Tortillas
Toppings: Shredded romaine lettuce, thinly sliced red onion, lime wedges
1. Place shrimp on a paper towel lined baking pan or large dish to dry. Pat dry with more paper towels. Season the shrimp with a sprinkle of salt, pepper and granulated garlic to taste.
2. Heat a large non-stick skillet to medium heat and add butter and olive oil. Let it melt together and coat the bottom of the pan. Add half of the shrimp to the skillet in one single layer. Do not crowd the skillet. Cook the shrimp on one side for 2-3 minutes then flip and cook the other side for 2-3 minutes until they shrimp are pink and fully cooked. Be careful not to overcook the shrimp. Then remove shrimp from the skillet and set aside. Repeat with the remaining shrimp adding a little more olive oil if needed. Set aside all cooked shrimp.
3. Using the same pan reduce heat to low and add the heavy cream and chopped chipotles. Mix them together while scraping the bottom of the pan to incorporate the brown bits left behind from cooking the shrimp. Add in 1/2 tablespoon lime juice and salt to taste. Cook for 3-4 minutes on low stirring frequently until sauce has thickened and reduced slightly. Add in the cooked shrimp, stir together and heat for another 1-2 minutes. Turn off the stove and begin heating tortillas.
4. Heat tortillas on a skillet or griddle. If the tortillas are very stiff and not playable add a very small amount of olive oil to the surface of the griddle or skillet and they tortillas will soften as they are heated. Add romaine lettuce and sliced red onion to each tortillas and top with 4-5 shrimp. Serve immediately. Enjoy!
You can use any toppings you would like on your tacos. Some other ideas are: shredded cabbage, pico de gallo salsa or avocado or chopped cilantro. Serve with a green salad or with black beans.
Spiciness disclaimer! This dish is spicy, but not too much once the sauce has cooked. If you are very sensitive to spicy food consider using only 1 chipotle.