This shrimp chile relleno is what happens when you stop playing it safe with stuffed peppers. We’re talking fire-roasted poblanos, a skillet full of garlicky shrimp, and enough melted cheese to make you forget this started as a vegetable.
Chiles rellenos usually show up stuffed with cheese or beef, dipped in batter, and fried until golden. Don’t get me wrong, those are all great things. But swapping in shrimp changes the whole vibe in the best way. That shrimp cooks fast, stays tender, and somehow soaks up all that smoky chipotle flavor while still allowing that natural flavor to shine.
But the best part of this shrimp chile relleno hits the second you cut into one. The roasted poblano is soft and slightly sweet, and the shrimp inside are juicy and packed with garlic and spice. Oh, and don’t forget that melted cheese stretching right along with it! It’s warm, a little smoky, a little rich, and just messy enough to feel like you’re doing something so right.
Then comes the chipotle cream. Nope, it’s not just sitting there looking pretty. It’s got heat, tang, and enough depth to keep each bite from just feeling like a spice-fest. Spoon it over the top, throw in some pico de gallo (and even some creamy habanero sauce if you’re feeling brave), and suddenly everything just tastes better.
Party planning
I like to triple or quadruple this recipe for parties or large gatherings like a potluck. You can make these up to the point where you add the cheese on top. Cover with foil or cling wrap and freeze or refrigerate. When ready, let them come to room temp and place under the broiler as directed. to cook.
Ingredient Notes and Substitutions
(Be sure to check the recipe card for a full list of ingredients and quantities)
- Poblano Peppers: These are your edible containers. Mild heat, lots of flavor. Anaheim peppers can step in if needed.
- Olive Oil: Used in both the filling and for cooking this shrimp chile relleno. A neutral oil like avocado oil works too.
- Shrimp: Go for large shrimp, chopped into bite-sized pieces. They cook quickly and stay juicy.
- Chipotle Peppers in Adobo: We’re using this in both the filling and the sauce. Smoky, a little spicy, and doing a lot of heavy lifting here. Use less if you want to keep things mild, or swap in smoked paprika if you just want the flavor.
- Roma Tomato: Adds moisture and a light acidity to balance the richness of the shrimp and cheese. You can substitute with drained canned diced tomatoes, but fresh is best!
- Oaxaca or Monterey Jack Cheese: Melts smoothly and holds the shrimp relleno filling together. Mozzarella works in a pinch.
- Crema Mexicana or Sour Cream: The base of our delicious chipotle cream sauce.
How to Make Shrimp Chile Relleno
- Roast the Poblanos. Place the poblano peppers on a foil-lined baking sheet and broil for about 5 minutes per side, until the skins are blackened and blistered all over.
- Steam & Peel. Remove the peppers from the oven and cover them with a kitchen towel or place them in a plastic bag. Let them steam for several minutes to loosen the skins. Once cool enough to handle, peel off and discard the charred skin.
- Prep the Peppers. Using a knife, cut a small slit down one side of each pepper, keeping the stem intact. If you prefer less heat, remove some of the seeds. Set the peppers aside on the baking sheet.
- Cook the Shrimp Filling. Heat olive oil in a large skillet over medium heat. Add the diced onion, tomato, and chipotle pepper. Cook for 3 to 4 minutes until softened. Stir in the chopped shrimp, kosher salt, and black pepper. Cook just until the shrimp turn pink, then remove the skillet from the heat.
- Stuff the Peppers. Spoon about 2 to 3 tablespoons of the shrimp filling into each poblano. Gently press the sides together to close.
- Add Cheese & Broil. Top each stuffed pepper with shredded cheese. Return to the broiler and cook for about 7 minutes, or until the cheese is melted and golden brown.
- Make the Chipotle Cream Sauce. Blend the crema (or sour cream), chipotle pepper, and salt until smooth.
- Serve. Drizzle the chipotle cream sauce over the top of your shrimp stuffed poblanos and dig in!
- Baking Sheet & Foil: For roasting and peeling peppers without a mess. You’ll need it again to broil the shrimp relleno.
- Tongs: Makes flipping those hot peppers much easier!
- Large Skillet: To cook the filling.
- Blender: For the chipotle cream sauce. An immersion blender (with cup) works great too.
Serving Suggestions
Chiles rellenos de camarones can absolutely hold their own, but a few sides make this one a great full meal.
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Frequently Asked Questions
My main advice is to not cut them all the way open. Just cut a small slit into the side. Roasted poblanos are soft, so handle them gently and don’t overstuff either.
Steaming loosens the blistered skin, making it much easier to peel without tearing the pepper underneath.
Yes, you can roast, peel, and stuff your shrimp chile relleno ahead of time. Hold off on the final broil and sauce until just before serving to really nail that texture, though!
Spice Blends for Sale
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Place poblanos on a foil lined baking sheet under an oven broiler until the skins blacken and blister, about 5 minutes per side.
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Remove pan from oven and cover with a kitchen towel or plastic bag to steam making the skin easier to remove. Peel the charred skin from the roasted poblano peppers and discard.
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Cut a small slit down the middle of the peppers on one side, careful not to remove the stem. Feel free to remove some of the seeds if preferred (but they are not that hot). Set aside on foil lined baking sheet.
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In a large skillet, heat the olive oil over medium heat. Add the onion, tomato and chipotle. Cook for 3-4 minutes and add the shrimp, salt and pepper, stirring to combine. Once shrimp turn pink, immediately take off the heat.
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Add 2-3 tablespoons of shrimp filling to the center of each pepper. Gently press the cut sides together. Top the peppers with shredded cheese and place under the broiler for 7 minutes, or until the cheese is golden brown.
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While chiles are cooking, add the crema (or sour cream), chipotle and salt to a blender or use an immersion blender and puree until smooth.
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Serve with a drizzle of chipotle cream sauce on top of each chile relleno.
Calories: 104kcal | Carbohydrates: 3g | Protein: 7g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.002g | Cholesterol: 47mg | Sodium: 530mg | Potassium: 96mg | Fiber: 1g | Sugar: 1g | Vitamin A: 338IU | Vitamin C: 21mg | Calcium: 126mg | Iron: 0.3mg
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
