This mouthwatering Creamy Chipotle Shrimp dish is healthy, pleasantly decadent, made in one frying pan, and in just 20 minutes! Keto friendly with dairy-free alternatives.
This simple and scrumptious shrimp dish was influenced by a reader ask for a popular chain dining establishment meal. It’s time to bring the dining establishment quality into your own house. Highlight? All you require is 20 minutes of cook time and easy components!
Quick and healthy suppers that are packed with taste are my preferred dishes to establish. This Creamy Chipotle Shrimp is no exception! You’ll enjoy the chipotle spice kick, velvety texture, and addition of appetizing lime. As a nutritional expert, I enjoy taking easy and healthy components to produce one pan meals my household will feast on.
With simple preparation, crowd-pleasing taste, and a healthy dosage of veggies, this one pan 20 minute shrimp dish is precisely the supper you desire in your rotation.
How to make Keto Creamy Chipotle Shrimp
Let’s gather the following components:
- Jumbo shrimp
- Ground cumin
- Kosher salt and black pepper
- Red bell pepper
- Green onion
- Creme fraiche (see listed below for a dairy-free option)
- Apple cider vinegar
- Lime juice
- Fresh cilantro
- Chipotle pepper in adobo sauce
Prepare the shrimp by spraying with some cumin, salt, and a little black pepper. Heat a big frying pan to medium high heat. As soon as hot, include the oil and shrimp. Saute for 3-4 minutes, then turn the shrimp and continue cooking for a couple of more minutes till shrimp are prepared through and nontransparent. Get rid of the shrimp, and lower the frying pan to medium heat. Saute the white parts of the green onion, red bell pepper, and garlic.
On the other hand, make the chipotle sauce! Include apple cider vinegar, lime juice, oil, cilantro, chipotle pepper, and oil into a high powered mixer or food mill. Mix till smooth.
Put the sauce into the pan with the onion, pepper, and garlic. Stir in the creme fraiche and stir till smooth. Now toss in the shrimp! Let cook for a couple of more minutes, then serve hot. Garnish with extra green onion and cilantro.
Serving and Keeping
You can serve this scrumptious shrimp over rice or cauliflower rice. My preferred is my cilantro lime cauliflower rice!
This shrimp with shop well in the refrigerator for approximately one week. To re-heat, contribute to a pan and cook at medium low heat till warmed through.
Can you make this dairy-free?
Definitely! The very best method to enjoy this dairy-free is to stir completely fat coconut milk or coconut cream. You can likewise simply delight in the sauce without making it velvety.
Other shrimp dishes you will enjoy!
20 Minute Creamy Keto Chipotle Shrimp
20 minutes and one pan is all you require to make this scrumptious and simple Creamy Chipotle Shrimp! Dish is keto-friendly with alternatives to make it dairy-free.
Preparation Time 5 minutes
Prepare Time 20 minutes
Calories 528 kcal
For the shrimp:
( peeled and deveined)
avocado oil or olive oil
red bell pepper
( green and white parts separated)
( or coconut milk for dairy-free variation)
For the chipotle sauce:
avocado oil or olive oil
apple cider vinegar
sliced fresh cilantro
chipotle pepper in adobo sauce
Prepare the shrimp by tossing spraying with cumin and salt. Warm up a big frying pan to medium high heat. As soon as hot, include 2 tbsp oil to the pan, then toss in the shrimp. Saute for 3-4 minutes, turning midway through till the shrimp are prepared through and nontransparent. Get rid of from heat, keep the frying pan hot (deny to medium).
Include another tablespoon of oil if required, and toss in the diced bell pepper. Saute for 3-4 minutes, then toss in minced garlic and the white parts of the onion. Prepare for another 2-3 minutes.
On the other hand, make the chipotle sauce. In a food mill or high powered mixer, mix together all components till smooth.
Put the chipotle sauce in the pan, and stir in Creme Fraiche or coconut milk. Include the shrimp back to the pan tossing whatever together.
Garnish with fresh cilantro, green parts of the onion, and salt and pepper to taste. Serve over rice or cauliflower rice.
Hydrogenated fat 8g
Trans fat 1g
Polyunsaturated fat 5g
Monounsaturated fat 27g
Vitamin A 1597%
Vitamin C 45%