Chipotle Cream Sauce with Shrimp (camarones con crema chipotle) is an elegant, dairy-free, restaurant-quality dish made with just a few ingredients in under 30 minutes.
Large shrimp are bathed in a silky coconut cream infused with smoky chipotle for a delightful balance of creaminess and heat. This simple recipe is perfect for a quick weeknight meal or an impressive dinner.
- What’s the Difference Between Coconut Cream and Coconut Milk?
- What Can I Substitute for Coconut Cream?
- What Can I Substitute for Chipotle Salsa?
- Can I Use Different Chiles?
- Is this Camarones a la Diabla?
- Recipe
Ingredients
This version uses a 12 ounce bag of extra-large shrimp (thawed if frozen). The shrimp in the photos are peeled and deveined, which saves time when preparing the dish.
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Never thaw seafood on the counter. Thaw shrimp in the refrigerator overnight and use it promptly for best quality and safety.
If you buy shrimp already peeled and deveined, you’ll save a lot of prep time. If you need guidance on peeling and deveining, consult a trusted cooking video or technique guide.
Don’t Overcook the Shrimp
Shrimp cook very quickly. Raw shrimp are gray and translucent; when cooked they turn pinkish-orange and opaque. This change happens in about five minutes depending on size. Avoid overcooking to keep shrimp tender and juicy.
Do not crowd the skillet. If you double the recipe, use a larger pan so the shrimp cook evenly without steaming.
What’s the difference between coconut milk and coconut cream?
Coconut cream is thicker and richer than coconut milk because it contains less water and more coconut solids and fat—similar to the difference between dairy milk and heavy cream. For this recipe, coconut cream gives the sauce a rich, creamy texture without dairy.
Note: Do not confuse coconut cream with “cream of coconut,” which is a sweetened product used for desserts and cocktails. Use unsweetened coconut cream for savory recipes.
What can I substitute for coconut cream?
If you prefer a dairy option, you can substitute the same amount of heavy cream or half-and-half. The coconut cream version keeps the dish dairy-free and adds a subtle coconut flavor that pairs well with chipotle.
What can I substitute for chipotle salsa?
If chipotle salsa is unavailable, canned chipotles in adobo sauce are a good alternative—use the adobo sauce to flavor the cream and save the whole chiles for another use.
Can I use different chiles besides chipotle?
Chipotles provide a distinctive smoky heat, but you can replace them with a quick tomato-based chile sauce if you prefer less smokiness. A simple substitute: mix 2 tablespoons tomato paste with 1/2 teaspoon each of apple cider vinegar and Worcestershire sauce, plus your choice of chile powder (cayenne, ancho, or jalapeño). Adjust to taste.
Is this Camarones a la Diabla?
No. Camarones a la Diabla typically features a bright red, tomato- and chile-based sauce. This chipotle cream shrimp is a different preparation, characterized by its creamy texture and smoky chipotle flavor rather than a red chile sauce.
More Traditional Mexican Food
Try other classic Mexican recipes for a complete menu: pork chile colorado, chicken tinga, or Mexican rice pudding pair well with this shrimp dish.
Recipe
Chipotle Cream Sauce with Shrimp — Dairy Free
Ingredients
- 12 ounces Extra Large Shrimp, raw, peeled, deveined
- 1 tablespoon Olive Oil
- 7 ounces Coconut Cream, unsweetened (about half a can)
- 1 ½ tablespoons Chipotle Salsa (adjust to taste)
Instructions
- Rinse shrimp under cool water. Peel and devein if necessary. Remove tails if desired.
- Heat olive oil in a skillet over medium-high heat. Add shrimp and cook, stirring frequently, until opaque and pinkish-orange, about 5–7 minutes. Do not overcook. Remove shrimp to a bowl.
- Stir the coconut cream in the can to recombine solids and liquids. Mix the measured coconut cream with the chipotle salsa until smooth.
- Pour the coconut-chipotle mixture into the same skillet and bring to a gentle boil. Reduce heat and simmer about 10 minutes until slightly thickened. Remove from heat and stir in the shrimp to coat. The sauce will thicken further as it cools.
Notes
Serve with saffron rice, steamed rice, or pasta. Garnish with sliced green onion and chopped cilantro.
If you prefer to use the whole can of coconut cream, double the shrimp and increase chipotle salsa to taste (about 3 tablespoons). The cooked shrimp also work well as a taco filling.
Percent Daily Values are estimates. For precise nutritional information, please calculate values based on your specific ingredients and packaging.
© 2019–2026 Kim Guzman and Christian Guzman. All rights reserved.
