This creamy poblano shrimp is smoky without being spicy, made in one skillet for easy cleanup, and ready in under 30 minutes or those nights when you want something easy that still delivers big flavor.
Recipe at a glance
- 📋 Recipe name: Creamy Poblano Shrimp
- 👥 Servings: 4
- ⏲️ Total time: 30 minutes
- 🍴 Best for: Weeknight dinner
- 🥘 Main ingredients: Shrimp, poblano peppers, milk
- 🔥 Cooking method: One pan/skillet
- 👩🏼🍳 Flavor profile: Smoky, creamy, mild
- ⭐️ Difficulty: Easy
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Shrimp is one of my favorite proteins when I need dinner on the table fast. It cooks in minutes, so it's perfect for those busy evenings when I don't want to overthink it but still want something packed with flavor. This creamy poblano shrimp has that smoky roasted pepper flavor I love, all simmered into a smooth, cozy sauce that isn't overly rich. If you're already a fan of bold shrimp recipes like my Blackened Shrimp Salad or quick weeknight dinners like these Shrimp Tacos with Cilantro Avocado Sauce, this poblano shrimp skillet is going to slide right into your regular rotation.
What makes this recipe unique
What makes this creamy poblano shrimp stand out is the depth of flavor you get from roasting the poblano peppers before blending them into the sauce. That extra step gives the sauce a smoky richness that you don't get from sautéing them. The cream base keeps everything smooth and comforting without feeling overly heavy, making it perfect for a weeknight dinner. It all comes together in one skillet in under 30 minutes, and the easy dairy free and gluten free options mean you can adjust it to fit your needs without changing the heart of the recipe. It's flexible enough to serve over rice, spoon into tacos, or turn into a hearty shrimp bowl, which makes it one of those recipes you'll come back to again and again.
Ingredients
Can I use frozen shrimp?
Yes! Thaw the shrimp completely and make sure to pat them dry before cooking to prevent excess moisture.
Are poblano peppers spicy?
Poblano peppers are mild and slightly smoky. Removing the seeds and membranes keeps the heat very gentle.
Substitutions
Milk: You can make this recipe dairy free by using unsweetened full fat coconut milk, unsweetened almond milk, or cashew cream. To make a richer sauce, you can use half and half or light cream.
Flour: Gluten free 1-1 flour, arrowroot flour, tapioca flour, or cornstarch can be used in place of flour.
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Step by step
- Step 1: Preheat your oven to high broil. Place the poblanos on a foil-lined baking sheet and broil for about 10-12 minutes, turning once halfway through, until the skins are blistered and charred.
- Step 2: While the peppers are roasting, heat 1 tablespoon of avocado oil in a large skillet over medium heat. Add the diced onion and cook for 2-3 minutes, until softened. Stir in the minced garlic and cook for 30-60 seconds, just until fragrant. Transfer the cooked onion and garlic to a high-speed blender and set aside.
- Step 4: While the peppers are steaming, add another drizzle of oil to the same skillet and heat over medium. Pat the shrimp dry and sprinkle with a little salt and pepper. Add them to the skillet in a single layer and cook for about 2 minutes per side, until pink and opaque. Remove the shrimp from the skillet and set aside.
- Step 5: Once the peppers have finished steaming, place them on a cutting board. Gently peel off the charred skins using your hands or tongs; be careful, they will still be hot. Cut off the tops, remove the seeds and membranes, and roughly chop the peppers.
- Step 6: Add the roasted poblanos to the blender with the onion and garlic. Pour in the milk, broth, and flour. Blend until smooth and creamy.
- Step 7: Pour the poblano sauce into the skillet. Add salt, pepper, cumin, and smoked paprika. Bring to a gentle simmer and cook for about 5 minutes, until slightly thickened.
- Step 8: Return the shrimp to the skillet and simmer for 1-2 minutes, just until fully cooked and warmed through. The shrimp should reach an internal temperature of 125-130°F.
Kaleena's Tips
- Roast poblanos until deeply charred for maximum flavor.
- Do not overcook shrimp. They cook quickly and continue cooking in the sauce.
- Simmer the sauce gently to avoid curdling.
- Add a squeeze of lime juice at the end for brightness.
Storing and reheating
Storing: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat leftovers gently in a skillet over medium-low heat. Add a splash of broth or milk if needed to loosen the sauce. Avoid overheating to prevent rubbery shrimp.
I don't recommend freezing any leftovers because cream based sauces tend to separate when thawing out.
If you make this recipe, I'd love to hear what you think! Leave a star rating or drop a comment below. Your feedback means so much to me! And if you snap a photo, tag me on Instagram at @kaleenas.kitchen so I can see your version!
Recipe
Creamy Poblano Shrimp (Easy 30 Minute Skillet Dinner)
EQUIPMENT NEEDED
- Skillet
- Blender
Ingredients
- 1.5 pounds large shrimp, peeled and deveined
- 2 poblano peppers
- 1 cup whole milk
- ½ cup broth
- 1 tablespoon flour
- ½ small onion, diced
- 4 cloves garlic, minced
- 1 teaspoon cumin
- ½ teaspoon smoked paprika
- ½ teaspoon salt *plus more for seasoning the shrimp
- ½ teaspoon pepper *plus more for seasoning the shrimp
Instructions
- Place poblanos on a foil-lined baking sheet and broil on high for 10-12 minutes, turning once, until blistered and charred.
- While the peppers are roasting, heat 1 tablespoon of avocado oil in a large skillet over medium heat. Add the diced onion and cook for 2-3 minutes, until softened. Stir in the minced garlic and cook for 30-60 seconds, just until fragrant. Transfer the cooked onion and garlic to a high-speed blender and set aside.
- While the peppers are steaming, add a drizzle of oil to the skillet, and season the shrimp with a little bit of salt and pepper. Add the shrimp to the skillet in a single layer and cook 2 minutes per side until pink and opaque. Remove and set aside.
- Once the peppers have finished steaming, place them on a cutting board. Gently peel off the charred skins using your hands or tongs; be careful, they will still be hot. Cut off the tops, remove the seeds and membranes, and roughly chop the peppers.
- Add the roasted poblanos to the blender with the onion and garlic. Pour in the milk, broth, and flour. Blend until smooth and creamy.
- Pour the poblano sauce into the skillet. Add salt, pepper, cumin, and smoked paprika. Bring to a gentle simmer and cook for about 5 minutes, until slightly thickened.
- Return the shrimp to the skillet and simmer for 1-2 minutes, just until fully cooked and warmed through. The shrimp should reach an internal temperature of 125-130°F.
Notes
- Do not overcook shrimp. They cook quickly and continue cooking in the sauce.
- Simmer the sauce gently to avoid curdling.
- Add a squeeze of lime juice at the end for brightness.
Nutrition
*nutrition information is an approximate
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Hi, I'm Kaleena!
Here you'll find wholesome comfort food made with real ingredients and big flavor. I share easy, approachable recipes designed for everyday life, from 30-minute dinners and simple side dishes to cozy soups and crowd-pleasing favorites.
Many of my recipes are naturally gluten free or easily adapted with simple swaps, but the focus is always on real food that tastes amazing and feels doable. Whether you're cooking for a busy weeknight or a relaxed weekend at home, my goal is to help you feel confident in the kitchen and enjoy cooking meals you're excited to make.
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