Creamy Chipotle Shrimp
Confession of the day: I’m a total spicy-food freak.
And no, I don’t mean a “this-could-use-a-dash-of-hot-sauce “ normal human being. I’m talking a certified, spicy-food nutcase.
I know… so predictable.
Clearly I’m incapable of liking anything within reasonable limits (ex: this entire blog), but my spicy-food thing is truly bizarre. Like, the degree to which I actively go out of my way to make foods spicy is borderline obscene. I mean, have you ever added hot sauce to a perfectly pleasant wheat berry salad? No, of course you haven’t. You’re not a barbarian.
At the very least I’m self-aware about my freakdom, so there’s that. And then there’s this Creamy Chipotle Shrimp, which is about as normal as my spicy-food mania can get.
I decided to squeeze in another everyday meal this week because I legit cannot handle the fact that Christmas is in three weeks. Having Thanksgiving so late on the calendar is a total bummer, and I am not feeling this scheduling At. ALL. I’m already a chronic procrastinator who waits till the last nano-second to do everything, so putting less than a month between two major holidays does me no favors. And then there’s this food blogging thing and people want fancy recipes for the holidays and for the love of god just how much raw dough/batter can one girrrl consume?!
I repeat – Reasonable limits and I do not coexist.
So in a complete rejection of holiday-everything, I decided to indulge my spicy tooth (tongue?) and make a recipe that feels kinda Summer-y. And vaguely Cinco de Mayo-ish. Because now I make up words, too.
I considered using sriracha in this recipe, but then I remembered there’s this whole discontinuing fiasco going on and ugh, my life is complicated enough. I haven’t been following the sriracha story that closely, but apparently the smoke coming from the sriracha factory blinds people? Or gasses them? Or something else that’s completely hysterical? All I know is people need to relax – There’s like a million hot sauce products out there guys, we can survive a sriracha shortage. Like with chipotle peppers in adobo sauce. Totally spicy, and their factories don’t kill people! Or whatever.
I’ve long loved chipotle for its special smokey spice that’s just so, sooo good. I’m partial to the real peppers, but a chipotle flavored hot sauce would work just fine with this recipe, too. And if you’re not a cream cheese kinda gal, feel free to use sour cream or greek yogurt to make your marinade. But whichever route you take, you absolutely must top this with panko and cheddar cheese. It’s crispy, it’s crunchy, it’s cheeeeesyyyyy. It’s perfection, basically. And bonus points? This dish is low-fat, low-carb, and loaded with protein. Yup, perfection again.
Oh and PS – I kept the spiciness at normal people levels.
PPS – I slathered chipotle all over this the second pictures were done.
PPPS – I’m ridiculous.
Creamy Chipotle Shrimp
Yield: 4 servings
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
- 1 lb Raw Shrimp, Peeled & Devined
- 1 cup Diced Yellow Onion
- 1 1/2 cups Canned Corn
- 1/4 cup Fat Free Cream Cheese (I used Philadelphia)
- 2 tbsps Chipotle Peppers in Adobo (I used La Costena)
- 1/4 cup Whole Wheat Panko Crumbs (I used Ian's)
- 1/3 cup Shredded Reduced Fat Cheddar Cheese (I used Sargento)
- 1 1/2 tsps Extra Virgin Olive Oil
- 1/2 tsp Lime Juice
- 2 tsps Cilantro
- 1 tsp Sea Salt & Coarse Black Peppercorn - approx.
- In food processor puree chipotle peppers until smooth. Transfer 2 tbsps puree into small bowl, then combine with cream cheese and lime juice, stirring thoroughly. Next, add shrimp to large bowl before seasoning with salt and pepper. Pour over with sauce, then allow to marinate in refrigerator for at least 1 hour.
- Before cooking, in small bowl combine panko crumbs, cheddar cheese, cilantro, and 1/2 tsp EVOO. Set aside.
- In oven-proof skillet sauté onions in remaining tsp EVOO over medium-high heat until soft and translucent. Next stir in corn, sautéing for several minutes before adding in shrimp. Cook until shrimp just begins to turn pink on one side, then remove from heat.
- Evenly sprinkle panko mixture atop skillet, then bake at 350F for 12 - 15 minutes until crispy and browned. Immediately plate and serve.
>> Combine leftover chipotle puree with mayo to make spicy mayonnaise, add it to your next meal, etc - Just don't let it go to waste!
Calories: 311 Fat: 6g Carbohydrates: 27g Protein: 36g
I’m gonna go eat some leftover’s right now.