Shrimp in chipotle sauce with butter

Shrimp in chipotle sauce with butter

This shrimp in chipotle sauce with butter recipe is simply creamy and flavorful. We add some rich mushrooms to give a special flavor to the sauce which adds creaminess to the sautéed shrimp.


  • 1 kilogram of medium shrimp size, peeled and deveined
  • 3 tablespoons of canned chipotle chiles in adobo sauce
  • 1 large white onion, chopped
  • 3 cloves garlic, finely chopped
  • 2 tablespoons unsalted butter
  • 2 cups white mushrooms, sliced
  • 2 ripe tomatoes, chopped
  • 1 teaspoon kosher salt
  • 1 cup creme fraiche or cream
  • Salt and pepper to taste
  • Shrimp broth (optional)*.

You may also be interested in our butter shrimp recipe section.


  1. Using a food processor or blender, combine the cream and chiles, adding the chipotles a tablespoon at a time until smooth. Set aside.
  2. Melt butter in a large skillet over medium-low heat. Sauté onion, garlic and salt until soft, about 5 minutes. Add the sliced mushrooms and cook, covered, about 3 minutes.
  3. Add the tomatoes and bring to a simmer. Reduce heat to low and cook 5 minutes more. Add the shrimp and simmer, covered, until they begin to turn pink, about 3 minutes.
  4. Add broth if more liquid is needed during cooking. Then add the chipotle cream and heat until cooked through, 3 to 5 minutes more. Season to taste.
  5. Serve your butter shrimp enchipotadas with warm corn tortillas, over rice or with broccoli heads.


  • If you want to make the broth for the butter shrimp enchipotadas, combine the reserved shells with 2 cups of water, ½ teaspoon of salt and bring to a simmer. Then cook over medium heat for 30 minutes.
  • Strain the mixture and use the broth as needed to add liquid to the dish or thin the cream sauce to desired consistency.
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