This is one of those Tex-Mex recipes that feels like something you’d order at your favorite Mexican restaurant, but comes together in your own kitchen in under an hour!
Juicy shrimp tossed in a rich, velvety poblano cream sauce is one of my absolute favorite ways to serve seafood. The sauce is built from simple ingredients, but the flavor is iconic Tex Mex...smoky, and just a little bit spicy depending on how you make it.
If you already fell in love with my poblano sauce, this is the next step. And if you haven’t—this is the recipe that will convince you.
This was inspired by my Poblano Sauce Recipe, and pairs well with this Corn and Black Bean Salad with Mexican Vinaigrette, or these Bacon Fat Tortillas.
Keep it classy by serving with Bacon Fat Refried Beans or Mexican Rice.
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Ingredients
This recipe is built with classic Tex Mex ingredients that come together to create your favorite weeknight dinner.
- Mexican Crema This is what transforms everything into a silky, creamy sauce. It adds richness and balances the slight heat from the peppers.
- Shrimp Jumbo shrimp are the star of the dish. They cook quickly, soak up all the seasoning, and pair perfectly with the creamy poblano sauce.
- Seasonings (Sazon + Chili Powder) These bring warmth, color, and that signature Tex-Mex flavor to the shrimp.
- Poblano Peppers These are my favorite pepper for this recipe. They’re a mild pepper with just a little heat, but they bring a deep, earthy flavor that defines the sauce.
- Onion Adds natural sweetness and depth as it slowly cooks down with the spices.
- Cumin Provides a subtle smoky flavor that gives the sauce that classic Mexican food feel.
- Garlic Fresh garlic adds bold, savory flavor and enhances the richness of the shrimp.
- Chicken Stock Helps soften the peppers and creates a flavorful base for blending the sauce.
See recipe card for quantities.
How to Make Creamy Shrimp Poblano
- Step 1: Peel and devein the shrimp. You can remove the tails completely or leave them on depending on your preference.
- Step 2: Make the poblano sauce. In a large saucepan, cook the onion, cumin, poblano, broth, and salt. Blend well and add the crema.
- Step 3: Cook the shrimp. Melt the butter, add the seasoning blend and garlic, and cook for about 1 minute. Add the shrimp mixture and toss to coat. Cook for 2–3 minutes per side.
- Step 4: Pour the poblano sauce into the skillet with the shrimp. Stir for a few minutes until the sauce deepens in color, thickens slightly, and clings to the shrimp.
Tips & Tricks
A few small details can take Shrimp Poblano from good to absolutely unforgettable. Here are my best tips to get perfect results every time:
Don’t Overcook the Shrimp
Shrimp cook fast—usually 2–3 minutes per side. You’re looking for that perfect “soft C” shape. If they curl into a tight “C,” they’ve gone too far.
Let the Onions Cook Low and Slow
This step builds the foundation of the sauce. Give them the full time to soften and develop flavor—it makes a huge difference in the final dish.
Blend Until Completely Smooth
For that restaurant-quality creamy sauce, don’t rush the blending. Let it run until silky smooth with no bits remaining.
Control the Heat Level
Poblanos are a mild pepper, but they can surprise you. For less heat, remove all seeds and ribs. For more heat, add a serrano or jalapeño.
Adjust to the Right Consistency
If the sauce feels too thick, add a splash of chicken stock or water. If it’s too thin, let it simmer a little longer with the shrimp to thicken.
Season in Layers
Taste as you go—especially after blending the sauce. A final pinch of salt and lime juice at the end can make all the flavors pop.
Use Large, Fresh Poblanos
Look for firm, glossy large poblano peppers. They’ll have the best flavor and give your sauce that rich green color.
Serve Immediately for Best Texture
This dish is best right off the stove while the shrimp are tender and the sauce is perfectly silky. (That means have your fresh tortillas ready!)
Substitutions
There are plenty of ways to tweak this recipe depending on what you have on hand or how you want to serve it. Here are a few of my favorite substitutions:
Crema Mexicana
You can substitute heavy whipping cream for a similar rich, creamy sauce. For a slightly tangier flavor, try a mixture of sour cream and milk.
Shrimp
Not in the mood for shrimp? This sauce is incredible with chicken, scallops, or even roasted vegetables for a vegetarian option.
Chicken Stock
Swap with vegetable stock or water to keep the recipe vegetarian-friendly without sacrificing flavor.
Butter
Avocado oil or any neutral cooking oil works just fine if you prefer not to use butter.
Sazon & Chili Powder
Use any all-purpose Mexican seasoning blend you like. Even a mix of salt, paprika, garlic powder, and cumin will get you close.
Poblano Peppers
If you can’t find large poblano peppers, Anaheim or mild Hatch chile peppers are the closest substitute. They’re also a mild pepper with a similar flavor profile.
Variations & Add-Ins for Flavor
- A handful of cilantro blended into the sauce for a fresh, herby twist
- A squeeze of lime juice at the end to brighten everything up
- 1/4 cup parmesan cheese or 4 oz. cream cheese added to the sauce is epic
For More Heat
Add a chopped serrano or jalapeño during the cooking portion to bring in more spice.
Equipment - The Blender
I use my Vitamix blender for all pureed sauces and dressings. This blender is used in professional restaurants and hotels for silky smooth sauces and purees. (It also makes incredible margaritas and turns ice cubes into snow-cone ice!)
If you are looking to upgrade your kitchen equipment, I always recommend pro kitchen equipment like the Vitamix, even if you have to buy second hand.
Storage & Reheating
This creamy shrimp poblano is one of those dishes that’s just as good the next day—if not better.
Refrigerator
Store leftovers in an airtight container in the fridge for up to 3–4 days. The creamy sauce will thicken as it chills.
Freezer
You can freeze it, but keep in mind that dairy-based sauces may separate slightly when thawed. If freezing, let it cool completely and store in a freezer-safe container for up to 1–2 months.
Reheating
Reheat gently over low heat on the stove, stirring frequently. Add a splash of chicken stock, water, or crema to bring it back to the right consistency.
Pro Tip
If possible, store the shrimp and sauce separately. This helps prevent the shrimp from overcooking when reheating and keeps them tender.
It’s an easy way to keep this dish tasting just as fresh as when you first made it.
How To Serve
Finish with your favorite toppings like cotija cheese, fresh cilantro, a drizzle of crema, or fresh pico de gallo.
Serve it alongside:
- With sautéed vegetables for a lighter option
- Wrapped in warm corn tortilla for tacos
- Over pasta for a creamy shrimp pasta
- Alongside Mexican rice, flour tortillas, or black beans
Related
Looking for other Tex Mex recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Shrimp Poblano
Creamy Shrimp Poblano Recipe
Equipment
- 1 Blender
Ingredients
Shrimp
- 1 pound jumbo shrimp peeled and deveined
Spice Mixture
- 1 tablespoon Sazon or any all-purpose Mexican seasoning blend
- 1 tablespoon Texas chili powder or any mild chile powder
- 2 tablespoons fresh garlic minced
- 1/4 cup butter
Sauce
- 4 poblano chiles chopped and seeds removed
- 1/2 white or yellow onion
- 1 1/2 teaspoons cumin
- 1 teaspoon salt
- 2 tablespoons butter or vegetable oil
- 1/2 cup water or chicken broth
- 1 1/2 cups Mexican crema or heavy whipping cream
- Salt to taste
- 1 lime juice of
Optional for spice:
- 1 serrano chile chopped and seeds removed
Garnish
- Cotija or queso fresco
- Chopped cilantro
- A drizzle of crema
- Fresh pico de gallo
Instructions
Prep the Shrimp
- Peel and devein the shrimp. You can remove the tails completely or leave them on depending on your preference.
Make the Poblano Sauce
- Cut the stems off the poblano peppers, slice them in half, and remove the seeds. (Wash your hands well after handling.)
- Dice the poblanos and onion into large pieces.
- In a large sauce pan, heat the butter or oil over low heat. Add the onion, cumin, and salt, and cook for about 8 minutes until softened.
- Add the poblanos (and serrano if using) and cook for 3 minutes. Pour in the water or chicken broth, cover, and simmer for 15 minutes until tender.
- Transfer everything to a blender with the crema and blend until smooth. Season with kosher salt, black pepper, and fresh lime juice to taste and set aside.
Cook the Shrimp
- In a large skillet over medium high heat, melt the butter. Add the seasoning blend and minced garlic clove, and let it bloom for about 1 minute.
- Add the raw shrimp and toss to coat. Cook for 2–3 minutes per side over medium heat, until they turn opaque and curl into a soft “C” shape.
Assemble
- Pour the poblano sauce into the skillet with the shrimp and increase the heat slightly.
- Stir for a few minutes until the sauce deepens in color, thickens slightly, and clings to the shrimp.
- Remove from heat immediately to keep the shrimp tender.
- Garnish and serve with tortillas or pasta, and your favorite side dishes.
Colin Chude says
Holy cow this stuff is good! Bought 20 pounds of poblanos so I can make a huge batch and freeze it in quart-size containers for multiple meals.
Lee says
Put this together last week and it was like being at a mexican restaurant. Next time I will try it with rice.
Lisa says
Wow this recipe is fully loaded with flavor. Only thing I did different is I roasted veggies in the oven. I also had two tomatillos so I roasted them as well.
Wonderful recipe and sauce can be used with so many fish or chicken. Thanks for sharing Sarah