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Cuban shrimp creole (enchilado de camarones) with red sauce in a black skillet up close.
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5 from 2 votes

Cuban Shrimp Creole (Enchilado de Camarones)

This Cuban shrimp creole recipe (enchilado de camarones) is shrimp, peppers, and onions tossed in a delicious spiced red sauce.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Entree
Cuisine: Cuban
Servings: 2
Calories: 317kcal


  • 1 lb shrimp peeled and deveined
  • 8 ounces tomato sauce
  • 1/2 onion finely diced
  • 1/2 red bell pepper finely diced
  • 1/2 green bell pepper finely diced
  • 3 garlic cloves finely minced
  • 1 bay leaf
  • 1 tsp oregano
  • 1/2 tsp sazon
  • 1/4 cup white wine
  • 1/2 cup water
  • 2 tbsp capers
  • 2 tsp hot sauce
  • salt and pepper to taste


  • Begin by peeling and deveining the shrimp and chopping the veggies.  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. 
  • Stir in the fresh minced garlic, sazon, oregano, and bay leaf. Season with salt and pepper. Cook for 20 seconds. 
  • Add the white wine and let the wine reduce by half, this should take 1 minute. 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. 



  • 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.


Calories: 317kcal | Carbohydrates: 15g | Protein: 49g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 572mg | Sodium: 2782mg | Potassium: 773mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1571IU | Vitamin C: 86mg | Calcium: 388mg | Iron: 7mg