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Camarones al Crema de Chipotle

A traditional dish made a little lighter! Who doesn't love shrimp tacos?
Course Main Course, Tacos
Cuisine Mexican



  • 1 pound jumbo shrimp 12-15 count
  • salt and pepper
  • olive oil
  • 1/2 poblano pepper diced
  • 1/2 yellow or red bell pepper diced
  • 3-4 cloves garlic minced
  • 1 large roma tomato diced
  • 2 chipotles in adobo minced
  • 1 tablespoon adobo sauce from chipotles
  • 1/2 cup light crema recipe follows
  • Light Crema Recipe
  • 1/2 cup light sour cream
  • 1/4 cup 1% milk
  • 1 full tablespoon all purpose flour
  • pinch of salt

For Garnish

  • red onion diced
  • cilantro
  • lime
  • queso fresco crumbled



  • After you peel and clean the shrimp, season lightly with salt and pepper. Set aside.
  • Add 1 1/2 tablespoons of olive oil to a medium skillet and heat to medium. After a minute, add the poblano, bell pepper and garlic. Season lightly with salt and pepper and saute for 5 minutes. Add the roma tomato and minced chipotles and cook for another 3 minutes.
  • In a bowl, whisk the ingredients for the light crema recipe until smooth. ¬†Add the crema and adobo to the shrimp. Reduce heat and stir well to combine.
  • Again, season lightly with salt and pepper. Fold in the cleaned shrimp and cook for 3-5 minutes on low heat. Remove from heat and let sit for a few minutes. Serve with warm tortillas and fresh garnishes.