Easy Cuban Shrimp Creole (Camarones Enchilados)

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This Cuban shrimp creole recipe, known as Camarones Enchilados, features shrimp simmered in a tomato-based sauce with bell peppers, garlic, onions, and spices. It’s a quick and delicious meal that you’ll want to have on hand for busy weeknights!

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• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Servings: 4
• Prep Level: Beginner +

Recipe Ingredient Notes

• Shrimp – I recommend using large or extra-large shrimp that are peeled and deveined without the tails for faster prep time. Shrimp typically shrinks as it cooks, and you don’t want them to be too small and get lost in the sauce.
• Tomatoes – This classic Cuban dish is usually made with tomato sauce. I like little bits of tomatoes in the dish. Use whichever you prefer, but be sure to use plain tomato sauce, without additional spices.
• Sazon – If you don’t have sazon, you can use cumin. I prefer sazon because it’s a Latin American spice that adds a bold, delicious flavor to just about anything – think meats, rice, beans, soups, and more!

Step-by-Step Instructions

Prepare your rice according to the package instructions. While it cooks, start the shrimp creole.

In a large skillet, heat the olive oil over medium heat. Add the onions and bell pepper. Sauté until softened. Add the garlic and cook for another 30 seconds.

Add the sazon, oregano, salt, black pepper, and a little bit of the crushed tomatoes. Mix thoroughly. Pour in the wine and let it reduce by half.

Stir in the remaining crushed tomatoes, Worcestershire sauce, and hot sauce (if using). Reduce the heat to low and let it simmer uncovered and stir occasionally.

Stir in the shrimp and capers. Cover just until the shrimp turn pink and opaque. Remove from the heat and discard the bay leaf.

Spoon the shrimp and sauce over a bed of fluffy rice. Garnish with fresh chopped cilantro or parsley and a squeeze of fresh lime (optional) and enjoy!

Laura’s Recipe Tip

For extra flavor, add a splash of olive oil or a little butter and granulated chicken bouillon when cooking rice!

Storage

Let it come to room temperature before transferring to an airtight container and refrigerate for up to 3 days. For best results, store the rice separately.

Reheating

Warm in a saucepan or skillet over medium-low heat until warmed through, about 2 to 3 minutes. Don’t boil, or the shrimp may toughen.

More Great Shrimp Recipes

Must try dishes for shrimp lovers:

• Quick and Easy Creamy Chinese Coconut Shrimp
• Cold Marinated Shrimp Appetizer
• Easy Lemony Shrimp and Bean Stew
• Easy Cajun Salmon and Shrimp with Cream Sauce
• Shrimp Scampi – Red Lobster Style
• Rubio’s Grilled Shrimp Tacos
• Southern Fried Shrimp from Miss In The Kitchen

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Yield: 4 servings

Easy Cuban Shrimp Creole (Camarones Enchilados)

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This Cuban shrimp creole recipe features shrimp simmered in a tomato-based sauce with bell peppers, garlic, onions, and spices. It's a quick and delicious meal that you’ll want to have on hand for busy weeknights.

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

• 2 tablespoons olive oil
• 1 small onion, finely chopped (about 1/2 cup)
• 1 red or green bell pepper, finely chopped (about 1 cup)
• 4 cloves garlic, minced
• 8 ounces crushed tomatoes
• 1 teaspoon dry oregano
• 1/2 teaspoon Sazon or cumin
• 1 bay leaf
• 1/4 cup dry white wine
• 1/2 cup chicken broth
• 2 teaspoons Worcestershire sauce
• 2 teaspoons hot sauce (optional)
• Salt and black pepper to taste (I used 1/4 tsp salt and 1/8 tsp pepper)
• 1 pound of medium or large-sized shrimp, peeled and deveined (tails off)
• 2 tablespoons capers (drained)
• Chopped cilantro or parsley for garnish
• Lime wedges for serving (optional)
• For the Rice:
• 3 cups of cooked white rice (long grain or jasmine)
• Optional – For extra flavor, add a splash of olive oil or a little butter when cooking rice.

Instructions

1. Prepare your rice according to the package instructions. While it cooks, start the shrimp creole.
2. In a large skillet, heat the olive oil over medium heat. Add the onions and bell pepper. Sauté for 3-4 minutes until softened. Add the garlic and cook for another 30 seconds.
3. Add the sazon, oregano, salt, black pepper, and about 2 tablespoons of the crushed tomatoes. Mix thoroughly.
4. Pour in the wine and let it reduce by half, it should take about 1 minute.
5. Stir in the remaining crushed tomatoes, Worcestershire sauce, and hot sauce (if using). Reduce the heat to low and let it simmer uncovered for 10 minutes, stirring occasionally.
6. Stir in the shrimp and capers. Cover and cook for 2-3 minutes, just until the shrimp turn pink and opaque.
7. Remove from the heat and discard the bay leaf.
8. Spoon the shrimp and sauce over a bed of fluffy rice. Garnish with fresh chopped cilantro or parsley and a squeeze of fresh lime (optional).

Notes

Helpful Equipment/Tools

• Measuring cup and spoons
• Large deep skillet or Dutch oven

How to Store

Let it come to room temperature before transferring to an airtight container and refrigerate for up to 3 days. For best results, store the rice separately.

How to Reheat

Warm in a saucepan or skillet over medium-low heat until warmed through, about 2 to 3 minutes. Don't boil, or the shrimp may toughen.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 386Total Fat: 14gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 11mgSodium: 538mgCarbohydrates: 57gFiber: 3gSugar: 5gProtein: 7g

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