Creamy Tucson Shrimp is a vibrant and mouthwatering dish that brings the rich flavors of the Southwest right to your table. This recipe features succulent shrimp cooked in a velvety, creamy sauce infused with bold spices like cumin, chili powder, and smoked paprika. The bright and zesty lime juice adds a refreshing twist, making this dish a true flavor-packed experience. Whether served over rice, pasta, or alongside crusty bread, this meal is perfect for a quick yet indulgent dinner.
Why You’ll Love This Recipe
I absolutely love this dish because it combines so many bold, rich flavors with the simplicity of shrimp. The creamy sauce is so velvety, and the spices create a warm, savory profile that is perfectly balanced by the tang of lime. It’s the kind of dish that makes you feel like you’re at a cozy Southwestern bistro, without the need for hours of cooking. Plus, it’s a one-pan wonder, making cleanup a breeze. Whether you’re cooking for yourself or for guests, it’s an impressive yet easy meal that never fails to satisfy.
Ingredients
1 lb large shrimp, peeled and deveined
1 tablespoon olive oil
3 cloves garlic, minced
1 medium onion, finely chopped
1 cup heavy cream
1/2 cup chicken broth
1/2 teaspoon ground cumin
1/4 teaspoon smoked paprika
1/2 teaspoon chili powder
1/4 teaspoon ground coriander
Juice of 1 lime
Salt and pepper to taste
2 tablespoons fresh cilantro, chopped (for garnish)
1 tablespoon fresh lime zest (optional, for extra lime flavor)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened and translucent.
Add the minced garlic to the skillet and cook for about 30 seconds, until fragrant.
Stir in the cumin, chili powder, smoked paprika, and coriander, cooking for another 1-2 minutes to toast the spices and bring out their full flavor.
Pour in the heavy cream and chicken broth, stirring to combine. Bring the mixture to a simmer and cook for 5-7 minutes, letting the sauce reduce slightly and thicken.
Add the shrimp to the skillet and cook for 4-5 minutes, or until they turn pink and are cooked through. Be careful not to overcook them.
Stir in the lime juice, salt, and pepper to taste. If the sauce becomes too thick, add a little more chicken broth to reach your desired consistency.
Remove the skillet from heat and garnish with fresh cilantro and lime zest, if desired. Serve over rice, pasta, or with crusty bread for the perfect meal.
Servings and Timing
Servings: 4
Prep Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes
Variations
Add Vegetables: For extra texture and flavor, you can throw in some bell peppers, spinach, or even zucchini. They’ll complement the creamy sauce nicely.
Spice it Up: If you love heat, consider adding a chopped jalapeño or some cayenne pepper to the sauce.
Use Different Proteins: While shrimp is the star of the dish, this recipe also works wonderfully with chicken breast or scallops.
Make it Dairy-Free: For a dairy-free version, swap out the heavy cream for coconut milk or a dairy-free cream alternative.
Storage/Reheating
Storage: Store leftover creamy Tucson shrimp in an airtight container in the refrigerator for up to 2 days.
Reheating: To reheat, warm the shrimp and sauce over low heat in a skillet. If the sauce has thickened too much, add a splash of chicken broth or water to loosen it up. Stir occasionally until heated through.
FAQs
Can I use frozen shrimp for this recipe?
Yes, frozen shrimp work just as well as fresh! Just make sure to thaw them thoroughly before using. I like to place them in a colander under cold running water to speed up the thawing process.
What if I don’t have chicken broth?
If you don’t have chicken broth, you can substitute it with vegetable broth or even water. The heavy cream and spices will still give you that rich, flavorful sauce.
Can I make this dish ahead of time?
While this dish is best served fresh, you can prepare the sauce ahead of time and store it in the refrigerator. When ready to serve, simply reheat the sauce, add the shrimp, and cook them until pink and tender.
What should I serve this creamy Tucson shrimp with?
I love serving it with steamed rice, pasta, or a crusty loaf of bread to soak up the delicious sauce. A simple side salad also complements the dish nicely.
Can I freeze the leftovers?
While freezing the shrimp may affect its texture, you can freeze the sauce separately for up to a month. When ready to use, thaw the sauce in the refrigerator overnight, then reheat and cook the shrimp fresh.
Conclusion
Creamy Tucson Shrimp is a perfect recipe for anyone who loves bold flavors and easy, satisfying meals. With its rich and creamy sauce, a perfect blend of spices, and the freshness of lime, it’s a dish that will have everyone asking for seconds. Whether you’re cooking for a family dinner or a special occasion, this dish is sure to impress. I love how versatile it is, and it’s always a hit whenever I make it!
📖 Recipe:
Print
Creamy Tucson Shrimp
- Total Time: 25 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
Creamy Tucson Shrimp is a quick and flavorful dish that combines succulent shrimp with a creamy, spice-infused sauce. Featuring the bold flavors of cumin, chili powder, smoked paprika, and a burst of lime, this easy-to-make recipe offers a taste of the Southwest right at home. Whether served over rice, pasta, or with crusty bread, this creamy shrimp dish makes for an indulgent yet simple meal perfect for any occasion.
Ingredients
1 lb large shrimp, peeled and deveined
1 tablespoon olive oil
1 medium onion, finely chopped
3 cloves garlic, minced
1 cup heavy cream
1/2 cup chicken broth
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/4 teaspoon smoked paprika
1/4 teaspoon ground coriander
Juice of 1 lime
Salt and pepper to taste
2 tablespoons fresh cilantro, chopped (for garnish)
1 tablespoon fresh lime zest (optional, for extra lime flavor)
Instructions
- Heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 3-4 minutes, until softened.
- Add minced garlic and cook for another 30 seconds, until fragrant.
- Stir in cumin, chili powder, smoked paprika, and ground coriander. Toast the spices for 1-2 minutes.
- Pour in the heavy cream and chicken broth. Stir and bring to a simmer. Cook for 5-7 minutes until the sauce thickens.
- Add shrimp to the skillet. Cook for 4-5 minutes until shrimp turns pink and are fully cooked through.
- Stir in lime juice, salt, and pepper to taste. Add more chicken broth if the sauce thickens too much.
- Remove from heat and garnish with cilantro and lime zest. Serve over rice, pasta, or with crusty bread.
Notes
Vegetable Add-ins: Bell peppers, spinach, or zucchini can be added for extra flavor and texture.
Spicy Variation: Add chopped jalapeño or cayenne pepper for an extra kick.
Protein Swap: This recipe works well with chicken breast or scallops.
Dairy-Free Option: Use coconut milk or a dairy-free cream alternative in place of heavy cream.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Skillet
- Cuisine: Southwestern
Nutrition
- Serving Size: 4 servings
- Calories: 320 kcal per serving
