So green and so good and so glee-fully easy to make and clean up, my recipe for 15-mintue Shrimp with Hatch Chile Green Sauce, makes a speedy southwestern-inspired meal made with one of my favorite ingredients, Hatch Green Chiles. Suitable for keto and low-carb diets with 3.6g net carb per serving.

If fact, I love these mild-to-hot green peppers that hail from Hatch New Mexico so much that I hold the title of Hatch Green Chile Champion in a local Austin cook off (and have been runner up a couple times too). You can find my Hatch green chile cookoff recipes in a past post, 101 Ways to Use Hatch Green Chiles.

I was looking to make a bright green sauce for an entrée, like BOOM . . . GREEN! So, I knew I needed a protein that could cook fast at a high heat so the vibrant green of the blended hatch peppers, cilantro and spinach didn’t start to turn to a darker green – that’s what happens when you cook green stuff too long. I knew shrimp would be the perfect “fast cook” protein to help me avoid blah, deep green sauce . . . and I even short-cut my Hatch green chile recipe even further by using frozen shrimp that had been shelled, deveined and pre-cooked.

After blending my fresh Hatch chile green sauce ingredients (cilantro, spinach, green chiles, garlic, etc) for about 30 seconds, the only task that remained was to dump those thawed shrimp in a baking dish, cover with the sauce and sprinkle of queso fresco, and bake in the oven at 475F degrees for 10 to 12 minutes – just until the sauce bubbling and cheese starting to get slightly browned on top.

Garnish with green onions and avocado hunks to kick up green! If you put on a pot of noodles or rice at the start of this recipe, you’ll have a hearty base to pile on all this green magic! Who doesn’t love a 15 minute meal that is nutritious and tastes great?!  Each serving has 236 calories, 12g fat, 3.6g net carb, and 25g protein making it work for those looking for low carb Hatch green chile recipes and Keto Hatch green chile recipes.

If you are looking for Hatch green chile and it’s not August (the short season for this much coveted pepper), you have a couple options. Head over to the Hatch Chile Store and order a bunch of roasted, skinned, seeded and chopped Hatch chiles to be delivered to your door flash-frozen. I get the 1 lb. zip-top bags that are frozen “thin” (like the thickness of a magazine) which makes it easy to pop open the freezer and just break off what you want (even without thawing first). Second, you can substitute canned green chiles, which in some cases can be a reasonably decent substitute (like for stews and such), but this super-fresh tasting shrimp hatch chile recipe turns out much better with fresh or flash-frozen Hatch chiles.

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5 from 5 votes

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15-minute Shrimp with Hatch Chile Green Sauce

Prep Time

1 hr 5 mins

Cook Time

10 mins

Total Time

15 mins

 

Green and so good for you, this speedy super is a slightly-spicy lip-smacker thanks to mild Hatch green chiles! Suitable for keto, low carb and gluten-free diets.

Course: dinner, entree

Cuisine: Southwestern

Keyword: fish, black cod, sablefish, merken, spicy, tangerine, 20 minute, gluten free, green bean, hatch green chile, keto, peppers, shrimp

Servings: 4 servings

Ingredients

• 1 lb. frozen medium pre-cooked shelled shrimp (thawed)
• ¾ cup roasted mild Hatch green chile thawed (I get mine from Hatch Green Chile store)
• 2 cups packed fresh spinach
• 1 cup fresh cilantro upper tender stalks okay, but discard bottoms
• 2 tbsp. avocado oil
• ¼ cup seafood or chicken stock
• ½ teaspoon salt
• 6 oz. queso fresco cheese crumbled
• 3 green onion stalks whites and greens chopped
• ½ avocado diced

Instructions

1. Pre-heat oven to 475F degrees.
2. Add Hatch chiles, spinach, cilantro, oil, salt and stock to blender; blend for approximately 20 to 30 seconds.
3. Pour out thawed, drained shrimp into 8”x8” baking dish or 9” round baking dish.
4. Pour sauce over top of shrimp to cover and sprinkle to with crumbled queso fresco cheese.
5. Bake for 10 to 12 minutes or until cheese starting to brown a bit on top and sauce bubbling.
6. Remove and garnish with chopped green onions and diced avocado.
7. Great served on rice or noodles of any kind (traditional, gluten-free, zoodles, etc)

Recipe Notes