Rating: 4 stars
3 Ratings
  • 5 star values: 1
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  • 3 star values: 1
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  • 1 star values: 0
  • 3 Ratings

Shrimp in cream sauce is a delightful dinner option for any weeknight. Serve this Mexican entree over rice or roll a scoop of shrimp and vegetables inside a tortilla.

Source: Better Homes and Gardens


Recipe Summary

45 mins
5 cups


Ingredient Checklist


Instructions Checklist
  • Thaw shrimp, if frozen. Peel and devein shrimp. Rinse shrimp; pat dry. In a medium bowl combine shrimp, chili powder, and 1/2 teaspoon kosher salt; toss to coat.

  • In an extra-large skillet heat oil over medium heat. Add shrimp; cook for 5 minutes, turning once. Transfer to a clean bowl; set aside.

  • Add onions and garlic to the hot skillet; cook for 2 minutes. Add the poblano and jalapeño chile peppers and another 1/2 teaspoon kosher salt. Cover and cook for 5 minutes, stirring occasionally. Add sweet peppers. Cover and cook about 8 minutes more or until tender, stirring occasionally.

  • Stir in crema and cooked shrimp, stirring to scrape up any crusty brown bits. Reduce heat to medium-low. Simmer, uncovered, about 5 minutes or until crema is slightly thickened. Stir in cilantro. Season to taste with additional kosher salt.

  • Serve with Mexican Green Rice or Mexican Red Rice.

Pollo a la Crema (Chicken in Cream Sauce):

Prepare as directed, except substitute 1 1/2 pounds skinless, boneless chicken breast halves, cut into strips, for the shrimp.Nutrition facts per serving: 430 calories, 30 g protein, 38 g carbohydrate, 18 g total fat (5 g sat. fat), 97 mg cholesterol, 4 g fiber, 7 g total sugar, 47% Vitamin A, 153% Vitamin C, 812 mg sodium, 7% calcium, 14% iron

Nutrition Facts

386 calories; fat 15g; cholesterol 184mg; saturated fat 5g; carbohydrates 38g; mono fat 5g; poly fat 3g; insoluble fiber 4g; sugars 7g; protein 25g; vitamin a 2312.2IU; vitamin c 90.9mg; thiamin 0.3mg; riboflavin 0.1mg; niacin equivalents 2.7mg; vitamin b6 0.4mg; folate 119.3mcg; sodium 824mg; potassium 668mg; calcium 124mg; iron 2.7mg.