Camarones Enchilados — Spicy Cuban Shrimp & Veggies
Pan-seared shrimp in a fiery tomato-based creole sauce with habanero heat, served over steamed vegetables and lime. One-pan Cuban comfort that hits the table in 18 minutes.
- Total time
- 18 min
- Servings
- 2
- Calories
- 185
- Protein
- 28g
Ingredients
- 1 lb large shrimp, peeled and deveined
- 1 can (14.5 oz) canned diced tomatoes
- ½ whole habanero pepper, minced (or hot sauce to taste)
- 2 cups mixed baby corn, broccoli, carrots (fresh or frozen), divided
- 1 whole lime
- 1 cup sliced mushrooms
Instructions
- 1
Arrange baby corn, broccoli, and carrots in a steamer basket or colander over simmering water. Cover and steam until tender-crisp, 8 minutes.
- 2
Heat oil in a large skillet over medium-high. Sauté mushrooms until golden, 2-3 minutes, then remove to a plate.
- 3
Add minced habanero and garlic to the same skillet, cooking until fragrant, 30 seconds. Pour in canned tomatoes with their juice.
- 4
Slide shrimp into the sauce, breaking them apart gently. Simmer uncovered until pink throughout, 4-5 minutes.
- 5
Return mushrooms to the skillet and fold gently. Taste and season with salt and pepper.
- 6
Plate steamed vegetables, spoon shrimp and sauce over top, and serve with lime halves for squeezing.
Tools you’ll need
- large skillet (12-inch)
- steamer basket or colander
- pot or deep skillet (for steaming)
- wooden spoon
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