Cheddars Key West Chicken and Shrimp Sauce Recipe: Tropical Creaminess With a Kick

This dish brings tropical flavors to your dinner table with a creamy sauce that perfectly complements both chicken and shrimp. The combination of sweet and tangy creates a balance that’s hard to resist.

I’ve refined this recipe to ensure the sauce clings beautifully to every bite, while the chicken and shrimp cook to tender perfection. It’s a restaurant-quality meal made simple for your home kitchen.

Ingredients for Cheddars Key West Chicken and Shrimp Sauce

Tropical vibes meet creamy comfort in this crowd-pleasing chicken and shrimp dish.

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The shrimp is the star here—wild-caught from Whole Foods or Trader Joe’s if you can swing it. Look for 16/20 count (that’s the size on the label) for plump, juicy bites. The chicken? Air-chilled breasts from Costco stay tender. Don’t skip the Key lime juice—bottled won’t cut it. Fresh limes (or those cute little Key limes if you find them) make all the difference.

No Key limes? Regular lime juice works, but add a pinch of extra zest. Swap shrimp for scallops if that’s what’s on sale. Coconut milk instead of heavy cream gives a lighter, still-rich sauce. Out of Dijon? Whole-grain mustard at half the amount adds texture. The Worcestershire is non-negotiable though—it’s what gives that Cheddar’s signature depth (just check for anchovies if you’re vegetarian).

Sauce thickens as it cools, so don’t panic if it looks thin at first. Leftovers? 3 days max in the fridge—the shrimp gets rubbery after that. Freeze just the sauce (no protein) for up to 3 months.

Step-by-Step Instructions for Key West Chicken and Shrimp Sauce

Here’s the method I use to get that perfect balance of tropical tang and creamy richness.

Step 1: Sear the Chicken and Shrimp

Heat a large skillet over medium-high heat and melt 2 tablespoons of the unsalted butter. Add the 1.5 lb boneless skinless chicken breasts (cut into bite-sized pieces) and cook for 5-6 minutes until golden brown and cooked through. Remove the chicken and set aside.

In the same skillet, add the 1 lb large shrimp and cook for 2-3 minutes per side until pink and opaque. Transfer the shrimp to the plate with the chicken. Don’t clean the skillet—all those browned bits will add depth to your sauce.

Step 2: Sauté the Aromatics

Reduce heat to medium and add the remaining unsalted butter to the skillet. Toss in the finely diced yellow onion and diced red bell pepper. Cook for 4-5 minutes until the vegetables soften and the onion turns translucent.

Add the 4 cloves minced garlic cloves and sauté for 30 seconds until fragrant. Be careful not to let the garlic burn—it should smell sweet, not acrid. This aromatic base is the flavor foundation of your sauce.

Step 3: Build the Sauce

Sprinkle the 2 tablespoons all-purpose flour over the vegetables and stir for 1 minute to cook off the raw flour taste. Slowly pour in the 0.5 cup chicken broth and 1 cup heavy cream, whisking constantly to prevent lumps.

Stir in the 0.25 cup key lime juice, 1 tbsp Worcestershire sauce, 2 tsp Dijon mustard, 2 tbsp honey, 1 tsp kosher salt, and 0.5 tsp freshly ground black pepper. Bring to a simmer and cook for 3-4 minutes until the sauce thickens enough to coat the back of a spoon.

Step 4: Finish and Serve

Return the chicken and shrimp to the skillet, stirring to coat everything in the sauce. Let it all warm through for 2-3 minutes over low heat. The sauce should be creamy and slightly tangy with a hint of sweetness from the honey.

Taste and adjust seasoning if needed. Serve immediately over rice or with crusty bread to soak up every last bit of that incredible sauce. The shrimp should be plump and juicy, and the chicken tender and flavorful, all smothered in that tropical creaminess.

Best Sauces and Condiments for This cheddars key west chicken and shrimp sauce

Citrus Twist Sauce

To amplify the tropical notes, I love adding a zesty lime crema on the side. Whisk together ½ cup sour cream, 2 tbsp key lime juice, and 1 tsp lime zest. Drizzle over the dish just before serving for a bright, tangy contrast to the creamy sauce. 🌟

Spicy Kick Option

A mango-habanero glaze pairs beautifully with this dish. Simmer ½ cup mango puree, 1 tbsp habanero hot sauce, and 1 tbsp honey for 5 minutes. Brush lightly over the chicken and shrimp for a sweet-spicy finish.

Herb Garnish

Fresh herbs add vibrant color and flavor. I sprinkle 2 tbsp chopped cilantro or fresh parsley over the top right before serving. The herbs cut through the richness and add a pop of freshness that elevates every bite.

Cheesy Addition

For extra indulgence, top with ¼ cup crumbled cotija cheese or shredded pepper jack. The salty cotija complements the lime beautifully, while pepper jack adds a subtle heat that pairs well with the shrimp.

Bread for Dipping

Serve with warm cuban bread or garlic naan to soak up every drop of the sauce. I toast slices with a little olive oil and garlic powder for 2-3 minutes until golden and crisp.

Fruit Salsa

A pineapple-avocado salsa adds texture and freshness. Combine 1 cup diced pineapple, ½ avocado, 2 tbsp red onion, and 1 tbsp lime juice. Spoon over the top for a refreshing contrast. 💫

Frequently Asked Questions