In a bowl combine crema and chipotle peppers. Season with salt to taste.
Defrost shrimp in the refrigerator or rinse frozen shrimp in cold water.
In a small bowl combine lime juice, garlic, Creole seasoning, and chili powder.
Place shrimp in a large resalable bag and pour the marinade over shrimp and toss to coat.
Cover and refrigerate for 10 minutes or up to 24 hours.
Heat a cast iron skillet on high. Drizzle olive oil and lower heat to medium-high.
Cook shrimp until cooked through, about 2 to 3 minutes each side.
Serve tacos with chipotle crema and garnish with toppings of your choice.
Shortcut: Purchase frozen, peeled, and deveined shrimp.
How to defrost frozen shrimp: Let it thaw overnight in the fridge, or for faster thawing, take the shrimp out of its package, put it in a strainer, and rinse in cold water. The shrimp should be ready to cook in about 15 minutes.
Do not overcook shrimp: The shrimp will cook in 6 to 8 minutes. If they curl up into tight little O's, they're overcooked.
How to store leftovers: Refrigerate cooked shrimp for up to 3 days. I do not recommend freezing this dish because shrimp becomes rubbery when reheated.