Spicy, saucy, fragrant Cuban-style camarones enchilados (or deviled shrimp, or shrimp creole) served over rice. Perfect for special occasions or weeknight meals!
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4.17 from 30 votes

Cuban-Style Shrimp Creole (The BEST Shrimp Recipe!)

The BEST shrimp recipe! Spicy, saucy, fragrant Cuban-style camarones enchilados (or shrimp creole) served over rice. Perfect for special occasions or weeknight meals!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Dinner, Lunch, Main Course
Cuisine: Gluten-Free, Low Carb, Low Sugar, Whole30
Keyword: shrimp, shrimp creole, shrimp recipes
Servings: 6 servings
Calories: 390kcal
Author: Jamie Silva

Ingredients

  • 1 tablespoon olive oil divided
  • 1 cup finely chopped onions (or 1 small onion, finely chopped)
  • 1/2 cup finely chopped green bell peppers
  • 4 cloves garlic minced
  • 1 can tomato sauce 12 oz
  • 1/2 cup dry cooking wine or vino seco (sub for vegetable stock)
  • 1 tablespoon white wine vinegar
  • 1/2 cup sliced jarred red pimientos
  • 1 bay leaf
  • 2 tablespoons finely chopped fresh parsley
  • 1/2 teaspoon oregano
  • salt and pepper to taste
  • 2 pounds large shrimp peeled and deveined (tails off, optional)

Instructions

  • In a dutch oven or large pot, heat olive oil over medium heat. Add onions, green peppers and garlic. Sauté for 2 minutes.
  • Stir in tomato sauce, wine (or stock), vinegar, pimientos, bay leaf, parsley, oregano, salt and pepper. Bring to a boil then cover. Reduce heat to low and simmer for 15 minutes.
  • Add shrimp and cook for 3-4 minutes, stirring occasionally until they are fully cooked. Serve over rice or with veggies. Enjoy!

Video

Notes

Slightly adapted from Recetas Practicas de Cocina de la Cuba de Ayer Cookbook from 1971

Nutrition

Serving: 1serving | Calories: 390kcal | Carbohydrates: 5.6g | Protein: 47.2g | Fat: 18.1g | Saturated Fat: 2g | Cholesterol: 341mg | Sodium: 471mg | Potassium: 323mg | Fiber: 1.4g | Sugar: 2.2g | Calcium: 100mg | Iron: 6.1mg