Description
Creamy Tucson Shrimp is a flavorful and rich dish featuring large shrimp cooked in a spiced cream sauce infused with cumin, chili powder, smoked paprika, and coriander. Finished with fresh lime juice and cilantro, this quick and creamy skillet meal brings a touch of Southwest flair to your table in just 25 minutes.
Ingredients
Scale
Shrimp and Marinade
- 1 lb large shrimp, peeled and deveined
Sauce and Seasonings
- 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
- Sauté Onion: Heat olive oil in a large skillet over medium heat. Add the finely chopped onion and sauté for 3-4 minutes, until it becomes softened and translucent.
- Add Garlic: Stir in the minced garlic and cook for another 30 seconds, just until fragrant but not browned.
- Toast Spices: Mix in the ground cumin, chili powder, smoked paprika, and ground coriander. Toast the spices with the onion and garlic mixture for 1-2 minutes to release their aromatic flavors.
- Prepare Sauce: Pour the heavy cream and chicken broth into the skillet, stirring to combine. Bring the mixture to a gentle simmer and cook for 5-7 minutes until the sauce thickens slightly.
- Cook Shrimp: Add the peeled and deveined shrimp to the skillet. Cook for 4-5 minutes, stirring occasionally, until the shrimp turn pink and are cooked through.
- Season: Stir in the lime juice, and season with salt and pepper to taste. If the sauce becomes too thick, add a little more chicken broth to loosen it.
- Garnish and Serve: Remove the skillet from heat. Garnish with chopped fresh cilantro and optional lime zest. Serve the creamy Tucson shrimp over rice, pasta, or with crusty bread for a complete meal.
Notes
- For a lighter version, substitute half-and-half or whole milk for the heavy cream, though the sauce will be less rich.
- If you prefer a spicier dish, add a pinch of cayenne pepper or use chipotle chili powder instead of regular chili powder.
- The dish pairs well with a side of steamed vegetables or a fresh salad to add balance.
- Use fresh shrimp for best flavor, but frozen shrimp can be used if thawed properly before cooking.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days and reheated gently to avoid curdling the cream sauce.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Southwestern American
