{Low-Carb} Cheesy Chipotle Shrimp

I hate to be so cliche but “I.can’t.even” when it comes to this {Low-Carb} Cheesy Chipotle Shrimp. It is seriously amazingly-delicious. The chipotle peppers in adobo sauce give the cheesy sauce such a flavor packed smoky-spicy taste that you just can’t get enough of!

It’s very easy to make, takes just a few ingredients and in less than 30 minutes it’s on the table just in time for dinner!  Perhaps that most involved part is peeling/deveining the shrimp (if your shrimp are frozen, just pop them into a cool water bath to defrost for a few minutes first) – We prefer to remove the entire shell, no tails since everything is cooked together and nobody wants to mess with pulling off cheesy-coated tails, right??

And while I’m deveining my shrimp, I always cut deep into the shrimp to almost butterfly them, I think they look prettier and have more surface area for sauces/breading.

Love Chipotle Peppers in Adobo, but hate wasting a whole can for just a little bit?? Check out –> How to make Single Serving Chipotle Peppers in Adobo Sauce Cubes)

I can’t wait for you to try this delicious dish – and make sure to come back and comment  🙂

{Low-Carb} Cheesy Chipotle Shrimp

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Servings: 2 servings

Ingredients

• 1 pound Raw Wild Caught Shrimp peeled & deveined
• 2 tablespoons Butter (or ghee)
• 2/3 cup Heavy Cream
• 2/3 cup cheddar cheese, shredded
• 1/4 teaspoon Onion Powder
• 1/4 teaspoon Garlic Powder
• 2 tablespoons chipotle peppers in adobo puree peppers and sauce together
• 1/2 large lime, juiced
• Sea Salt

Instructions

• In a skillet over medium heat, melt butter. Toss in shrimp and season with onion & garlic powder. Add chipotle peppers in adobo sauce.
• Saute shrimp for 2-3 minutes or until no longer opaque, but not fully cooked through.
• Add cream and reduce heat to barely a simmer. Cook until shrimp is cooked through.
• Working in small batches, mix in cheese. Stir until smooth.
• Add lime juice and season to taste with sea salt and pepper. Enjoy over top of zucchini noodles or spaghetti squash.

Notes

chipotle peppers in adobo are sold in the international section of most grocery stores in small cans. I puree sauce and peppers, then freeze in small ice cube trays to use later since I never need an entire can. They are very spicy and I caution you to use them sparingly to start.

Tried this recipe?Mention @hayley_inthekitchen or tag #hayley_inthekitchen!