Skillet Shrimp with Creamy Chipotle Sauce

This skillet shrimp with creamy chipotle sauce is exactly the kind of weeknight dinner we need all summer long! Jumbo shrimp pan-seared in a hot cast iron skillet, coated in a spicy sauce and served over rice with a really simple & bright corn salad on the side. It’s packed with flavor and summer freshness…the perfect recipe to add to your rotation.

While I love creating a standalone dish like this creamy corn fettuccine or these grilled potatoes with scallion vinaigrette, lately I’ve really gotten into the idea of sharing more complete meals.

Ones that have all the components you need for a full lunch or dinner, with no need to search for a main dish or any sides to go with it. And this skillet shrimp is my latest favorite. Inspired by the fresh produce I had on hand and the desire to whip up a simple, tasty weeknight meal.

skillet shrimp with creamy chipotle sauce – the details

You’ll want to start by getting your rice cooking if you’re using long grain rice (it takes just about 45 minutes). By the time the rice cooks, the rest of the dish will be ready to go. But of course, you can easily swap out the brown long grain rice for any other grain you’d prefer.

For the shrimp, all you need is a little oil in a hot skillet and about two minutes per side to create golden, perfectly seared, juicy shrimp. A quick sauce of cream and milk, bold chipotle peppers in adobo sauce, lime juice, and lots of garlic gets quickly combined in the food processor and then poured into the skillet at the last minute to coat the shrimp.

It’s a really flavorful sauce that requires not much effort at all!

The final component is a simple corn salad to have something fresh, bright, and acidic alongside the creamy shrimp. You’ll want to blanch the corn for just a few minutes, cut off the kernels, and then combine them with sweet cherry tomatoes, scallions, cilantro, and lime juice. Easy, fresh, and so so good.

A good seasoning of salt is key to bring out all of the flavors in the salad and sauce, so I like to finish the dish with a sprinkle of flaky sea salt to make sure everything pops. Extra lime juice is always a good idea as well.

If you’re looking for more summer shrimp recipes, here are a few to try:

Grilled Shrimp in a Spicy Coconut Milk Broth
Shrimp Rolls on Brioche Buns
Spicy Grilled Shrimp Salad with Jalapeño Lime Vinaigrette

Skillet Shrimp with Creamy Chipotle Sauce

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pan-seared skillet shrimp tossed in a spicy, creamy chipotle sauce and served over rice with a simple corn salad on the side

servings: 4

Ingredients

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• 1 ½ cups brown long grain rice
• kosher salt
• 1 ½ lbs tail-on jumbo shrimp, peeled + deveined 
• 4 ears of corn
• ½ lb cherry tomatoes, diced
• 2 scallions, thinly sliced
• 4 tbsp fresh lime juice
• 2 tbsp olive oil, plus more as needed
• ¼ cup fresh cilantro leaves
• ½ cup heavy cream
• ½ cup whole milk
• 2 chipotle peppers + 2 tbsp adobo sauce 
• 4 garlic cloves, roughly chopped 
• lime wedges, for serving
• flaky sea salt (optional)

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Instructions

1. Combine the rice with 2 ⅔ cups of water in a saucepan. Add a generous pinch of salt. Bring the water to a boil. Lower the heat to a simmer, cover with a lid, and cook for 45 minutes. Turn off the heat and let the rice stand for 10 minutes. Fluff the rice with a fork. 
2. Meanwhile, pat the shrimp dry with paper towels and season with a pinch of salt. Let sit at room temperature for about 15 minutes.  
3. Bring a large pot of salted water to a boil. Add the ears of corn to the boiling water. Boil for 4 minutes. Transfer the corn to a bowl of ice water. Let cool for 2 minutes. Pat the corn dry. Slice off the kernels. 
4. Combine the corn, cherry tomatoes, scallions, 2 tablespoons of lime juice, olive oil, and cilantro in a mixing bowl. Toss well and season with salt to taste. 
5. Add the heavy cream, milk, chipotle peppers and adobo sauce, garlic, remaining 2 tablespoons of lime juice, and a pinch of salt to a small food processor. Pulse just to incorporate (don’t overmix).  
6. Heat a 12” cast-iron skillet over medium-high heat. Add enough olive oil to lightly coat the bottom. Once hot, work in two batches to sear the shrimp, 2 minutes per side. 
7. Return all of the shrimp to the skillet over medium-low heat. Pour the sauce into the skillet and gently toss to coat the shrimp. Simmer for 2-3 minutes until the sauce is slightly thickened. 
8. Serve the shrimp over the rice with lots of sauce spooned over top. Mound the corn salad alongside. Squeeze extra lime juice and finish with a pinch of flaky sea salt.

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