Tequila, Mexican Cream and Chipotle Shrimp

Tequila, Mexican Cream and Chipotle Shrimp

Camarones al tequila
3 to 4 servings
Pati Jinich
Course: Main Course
Cuisine: Mexican
Keyword: chipotles in adobo, mexican crema, pati's mexican table, Shrimp, tequila
Author:Pati Jinich
Prep Time: 5 minutes
Cook Time: 6 minutes
Total Time: 11 minutes
Tequila, Mexican Cream and Chipotle Shrimp recipe from Pati's Mexican Table Season 2, Episode 8 “Tequila!”


  • 1 pound large shrimp, peeled and deveined
  • 1/2 teaspoon kosher or sea salt, or to taste
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons unsalted butter
  • 1 clove garlic, finely minced
  • 1/4 cup Tequila Reposado
  • 1/4 cup Mexican cream, Latin style cream, crème fraiche or heavy cream
  • 1 tablespoon chipotle chiles in adobo sauce, or to taste
  • 1 chipotle chile in adobo sauce, optional, seeded and minced
  • 10 chives, sliced

To Prepare

  • Peel and devein the shrimp. Place in a bowl and sprinkle with salt and pepper.
  • In a large and heavy sauté pan set over medium-high heat, let the butter melt. Once it starts to sizzle, add the garlic; stir and cook for 10 to 15 seconds, until it becomes fragrant.
  • Incorporate the shrimp, making sure that the pan is not overcrowded, and let them brown on one side and then the other, for about 1 to 2 minutes per side. Don’t let them overcook; they should be browned on the outside but barely cooked through.
  • Add the tequila, and slightly tilt the pan over the flame to ignite it. Let it cook until the flames disappear. Stir in the cream and the chipotle sauce (and the seeded minced chile if using).
  • Serve immediately, with the chives sprinkled on top.

24 comments on “Tequila, Mexican Cream and Chipotle Shrimp

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  1. Hola, Pati! We live near the Gulf of Mexico and love the traditional Southern dish of shrimp and grits. I made this recipe last night and served it on top of stoneground yellow corn grits and it was delicious! The yellow grits taste like creamy corn tortillas. Coronavirus quarantine has led me to cook some unusual things, often with help from your recipes! Thank you!

  2. I know Cinco de Mayo is not a big deal in Mexico, but it is in the US. I made this along with Mexican rice and Midori margaritas for dinner. Very quick, very delicious, just spicy enough. The only change I made was garnishing with scallions instead of chives because that’s all I had. I used heavy cream–probably the tang of crema would be an improvement, but again didn’t have or have the 24 hours to make my own. Will definitely make again and highly recommend to anyone.

    1. Thanks so much Jeff for the feedback, in these difficult times particularly we have to be creative and make do with what we have on hand, great job!

  3. Pati, I think this is my favorite of your recipes. I have a tip…this is AMAZING made with Argentine red shrimp. Have to cut back a bit on cooking time, but the sweeter flavor of the shrimp takes this dish to a level I didn’t think was possible. Very good with homemade corn tortillas.

  4. I lost this episode that I recorded.
    Where is the tequila drink recipe the bartender made with the Velvet Filarmo?

  5. Hi Pati. Looking forward to making several of your very interesting recipes from your TV series. Specifically I will try the avocado cream first. When I shopped for the Mexican crema I found both sour cream and table cream as Mexican crema. I think I know the difference each will make but would you tell me which one you use when you say Mexican crema? There are more recipes that use Mexican crema and I think knowing which one you use could be important to know.

    Thanks Pati

  6. This recipe was a smashing success!! In my house, we usually love a cilantro lime shrimp I make but this blew everyone away…I even made them camping in Canada this summer and all of my relatives were incredibly impressed. Would go great with a poblano potato salad, rice, ANYTHING! I’d eat these for breakfast!

  7. This sounds absolutely amazing! I’m so glad I stumbled upon this recipe. So simple also. Thanks for the great recipe.