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Camarones con Crema (Mexican Shrimp in Cream)

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"This is one of my favorite Mexican shrimp meals to make. Everyone gobbles it up. Best served with rice, about 3 to 4 cups cooked. I like to sprinkle mine with Cojita cheese and cilantro also."
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25 m servings 301
Original recipe yields 6 servings


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  1. Melt butter in a skillet over medium-high heat. Place bell peppers, onion, and garlic in the butter and saute until tender and onion is translucent, 5 to 7 minutes. Remove and set aside. Save pan and juices and keep warm.
  2. Combine broth and green chiles in a separate pan and bring to a simmer. Turn off heat and add cream cheese, stirring slowly until incorporated. Add Mexican crema, chile de arbol, cumin, and oregano. Stir again. Add peppers, onion, and garlic; stir to incorporate. Remove from heat.
  3. Heat reserved pan with juices over medium-high heat. Cook shrimp until they are bright pink on the outside and the meat is opaque, 1 to 2 minutes per side. Stir shrimp into cream mixture and serve.


  • Cook's Notes:
  • You may also use chicken in this recipe.
  • If cream mixture is too thick, add chicken broth until you reach desired consistency. If too thin, add more cream cheese or Mexican crema.

Nutrition Facts

Per Serving: 301 calories; 20.9 6 22.6 235 917 Full nutrition

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