Shrimp with Creamy Orange-Chipotle Sauce

Photo: Oxmoor House

The half-and-half and grated orange rind create a citrusy cream sauce that tames the spiciness of the chipotle chile.

Yield: 4 servings (serving size: 1/2 cup shrimp and 2 tablespoons sauce)
Recipe from Cooking Light Fresh Food Fast

More From Oxmoor House

Recipe Time

Cook Time:
Prep Time:

Nutritional Information

Amount per serving
  • Calories: 186
  • Calories from fat: 30%
  • Fat: 6g
  • Saturated fat: 3.3g
  • Monounsaturated fat: 0.3g
  • Polyunsaturated fat: 0.6g
  • Protein: 28.3g
  • Carbohydrate: 2.6g
  • Fiber: 0.5g
  • Cholesterol: 267mg
  • Iron: 4.3mg
  • Sodium: 494mg
  • Calcium: 97mg

Ingredients

  • 2/3 cup half-and-half
  • 1 large chipotle chile, canned in adobo sauce
  • 1 teaspoon grated orange rind
  • Cooking spray
  • 1 1/2 pounds peeled and deveined large shrimp
  • 3/4 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 2 tablespoons chopped fresh cilantro
  • Hot cooked linguine (optional)

Preparation

  1. 1. Place first 3 ingredients in a blender; process until smooth.
  2. 2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray; add shrimp. Coat shrimp with cooking spray; sprinkle with cumin and salt. Sauté 4 minutes or until shrimp are done, stirring frequently. Transfer shrimp to a serving platter. Reduce heat to medium, add half-and-half mixture to pan, and cook 1 minute, stirring constantly. Pour sauce over shrimp; sprinkle with cilantro. Serve over linguine, if desired.
Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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