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This Cuban shrimp creole recipe (enchilado de camarones) is shrimp, peppers, and onions tossed in a delicious spiced red sauce.

The Cuban shrimp creole is perfect for a busy weeknight and made in under 20 minutes! Some of my other favorite Cuban recipes include Cuban spaghetti and arroz con pollo.

If you love quick and easy recipes, then this is going to be your new favorite one. Succulent juicy shrimp perfectly seasoned in a rich and hearty red sauce.

Why I Love This Cuban Shrimp Creole Recipe

• Minimal ingredients.
• Cooks in under 20 minutes.
• Packed with flavor.

Recipe Ingredient Notes

• Shrimp – I used peeled and deveined shrimp and removed the tails but feel free to leave the tails on. Leaving the tails on makes the shrimp appear larger.
• Tomato Sauce – Make sure to use plain tomato sauce, not tomato sauce with basil and spices.
• White Wine – Feel free to use vino seco (dry white wine) or pinot grigio. Also, you can simply omit the wine if you’re not a fan. If you’re not using wine, add a splash of vinegar.
• Sazon – this is optional but I highly recommend adding it. Sazon is a spice blend used in a lot of Hispanic dishes.

How To Make Enchilado de Camarones Step-by-Step

1. Begin by peeling and deveining the shrimp and chopping the veggies.
2. In a large skillet, add some oil and heat over medium-high heat. Add the onions and peppers and cook for 3-4 minutes or translucent.
3. Stir in the fresh minced garlic, sazon, oregano, and bay leaf. Season with salt and pepper. Cook for 20 seconds.
4. Add the white wine and let the wine reduce by half, this should take 1 minute.
5. Add the tomato sauce, reduce the heat to low, and let the sauce come to a simmer. Stir in the shrimp, capers, and hot sauce. Cover and cook for 2-3 minutes or until the shrimp turn pink. Check for seasoning and enjoy.

Top Tips and Flavor Variations

• Don’t have capers? Add some olives instead.
• If you want to make it spicy, add finely diced green chilies or cayenne pepper.
• If you have some crab and lobster on hand, feel free to turn this into a Cuban seafood creole dish.

What Can I Serve This With?

There’s nothing better than Cuban shrimp creole on top of a bed of plain white rice. However, these tostones and tomato avocado salad make a fantastic addition.

Storage And Reheating

Make sure to place any leftovers in an air-tight container and refrigerate for up to 3 days. To reheat, simply use a microwave or stovetop. However, do keep in mind that reheating shrimp can cause it to overcook and taste rubbery.

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