Chipotle chilies are definitely on the list of what I consider “power ingredients”. Just a little bit instantly elevates the flavor profile of a dish to both smoky and spicy. They are literally a gift from the Aztec civilization, and boy am I thankful. Yesterday morning I woke up with a craving for that smoky, spicy flavor, and so I willed my cravings into existence through this creamy recipe.
While you absolutely can make this dish with the protein of your choice – beef, chicken, lamb, etc. I must say I like it best with perfectly cooked, juicy shrimp. I highly recommend using fresh shrimp for this recipe, but good quality frozen shrimp will work just fine if you don’t have access to fresh seafood. I have to say that one of the perks of living in New York is having access to both fresh seafoods as well as a multitude of international ingredients. Nonetheless, I’ll list Amazon links to other ingredients for those who can’t find all the ingredients at nearby grocery stores. I used the La Morena canned chipotles en adobo for this recipe, and they lent just the right amount of heat and flavor without overpowering the other flavors of this dish.
You’ll also need good quality coconut milk. It’s best to empty the coconut milk out into a container and whisk it until you get a smooth consistency, as the fat in coconut milk is usually clumped and separated from the water. Add to that some sour cream and you have a killer combination for a creamy sauce.
Last but not least, one of the best aspects of eating keto for me is extra dose of veggies I get in nearly every meal. I used fresh red bell peppers, scallions in this recipe, and serve it with cauliflower rice. The rich and creamy sauce goes really well with cauliflower rice.
Keto/ Low Carb Creamy Chipotle Shrimp
Equipment
- Small food processor I used https://amzn.to/2X7lEGt
- Pan I used https://amzn.to/3rNlBOj
- Spatulas https://amzn.to/388uOsQ
- Zester https://amzn.to/354XvVx
Ingredients
For the shrimp
- 2 tbsp olive oil divided
- 1 lbs shrimp tails on
- 1 bell pepper roughly chopped
- 2 cloves garlic chopped
- 2 scallions chopped . Whites and greens separated
- 1/2 cup coconut milk or any nut milk
- salt and pepper to taste
- cilantro and jalapeño for garnish optional
To make the chipotle cream sauce
- 1 cup sour cream
- 1/4 cup mayonnaise
- 2 chipotle peppers en adobo https://amzn.to/2MwLxhb
- 1 clove garlic chopped
- 1/2 lime juiced
- zest of one lime
- salt and pepper to taste
Instructions
To make the chipotle cream sauce
- Add all the sauce ingredients into a small food processor.
- Pulse until everything is mixed and the sauce is smooth. Set aside.
To make the Shrimp
- Add 1 tablespoon olive oil in a large skillet.
- Add the shrimp and cook until opaque.
- Season with salt and pepper and mix.
- Remove the shrimp from the pan and set it aside.
- Add the rest of the olive oil in to the pan.
- Add the chopped bell pepper and saute for two minutes.
- Add the chopped garlic and whites of the scallions.
- Saute for 30 seconds.
- Add the chipotle cream sauce, milk and bring it to a simmer.
- Taste and add salt to if needed. Add the pepper.
- Add the shrimp back in to the pan and cook for no more than a couple of minutes, just until the shrimp are heated through.
- Garnish with the greens of the scallions, and cilantro & jalapenos if you like.
- Serve over cauliflower rice.