Creamy Shrimp Poblano Recipe

close up of poblano sauce poured over cooked garlic shrimp drizzled with crema

5 from 1 vote

Creamy Shrimp Poblano Recipe

This Tex-Mex shrimp poblano recipe is rich, creamy, and restaurant-worthy, yet easy to make at home in under an hour with simple ingredients and bold flavor.

Course Appetizer, Main Course, Main Dishes, Seafood, Tex Mex Recipes, Texas Recipes

Cuisine Gulf Seafood, Tex Mex, Texas Cooking

Prep Time 15

Cook Time 25

Servings

Calories 577kcal

Author Sarah Penrod

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.

Nutrition