Shrimp with Lemon-Chili Cream Sauce Recipe

Name: Shrimp with Lemon-Chili Cream Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 1/2 pounds uncooked medium shrimp, peeled, tails removed, and deveined; 1/4 cup olive or peanut oil; Salt, to taste; 18 corn or 12 flour tortillas, warmed or crisped just before serving; 2 cups Lemon-Chili Cream Sauce (recipe follows); 3 large yellow bell peppers, stemmed, seeded, and cut into very thin l 1/2-inch-long strips; 4 cups shredded lettuce; 1 yellow wax chili pepper, stemmed and minced; 2 cups heavy (whipping) cream; 2 tablespoons pure chili powder; 3 tablespoons fresh lemon Juice; 1/4 teaspoon salt

Servings: persons

3 1/2 pounds uncooked medium shrimp, peeled, tails removed, and deveined
1/4 cup olive or peanut oil
Salt, to taste
18 corn or 12 flour tortillas, warmed or crisped just before serving
2 cups Lemon-Chili Cream Sauce (recipe follows)
3 large yellow bell peppers, stemmed, seeded, and cut into very thin l 1/2-inch-long strips
4 cups shredded lettuce
1 yellow wax chili pepper, stemmed and minced
2 cups heavy (whipping) cream
2 tablespoons pure chili powder
3 tablespoons fresh lemon Juice
1/4 teaspoon salt

1
Rinse the shrimp and pat them dry.
2
Place half of the oil in a large frying pan and set over medium-high heat until the oil begins to smoke.
3
(Or use 2 pans and cook the shrimp in 1 round.)
4
Add half of the shrimp and salt liberally.
5
Stir just until the shrimp are white in the centers, 3 to 5 minutes.
6
Remove the shrimp from the heat and set aside in a warm place.
7
Repeat with the remaining shrimp.
8
To assemble, place about 1/3 cup of the shrimp in the center of a tortilla.
9
Top with Lemon-Chili Cream Sauce, yellow bell pepper strips, and shredded lettuce.
10
Fold and serve.
11
Lemon Chili Cream Sauce
12
Combine all of the ingredients in a nonreactive medium saucepan.
13
Bring to a boil and cook over medium heat until thick enough to coat a spoon, about 5 minutes.
14
Use right away, or cover and refrigerate for up to 1 week, May be reheated to serve warm, or serve chilled.

2977

kcal

Calories

Fat

360

Carbs

150

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 1/2 pounds uncooked medium shrimp, peeled, tails removed, and deveined, 1/4 cup olive or peanut oil, Salt, to taste, 18 corn or 12 flour tortillas, warmed or crisped just before serving, and more.

Yes, Shrimp with Lemon-Chili Cream Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Shrimp with Lemon-Chili Cream Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions