20-Min Spicy Cuban Shrimp with Cucumber Salad
Plump shrimp bathed in a fierce habanero-tomato creole sauce, finished with cool sliced cucumbers and tomato. One skillet, one pan, pure weeknight heat.
- Total time
- 18 min
- Servings
- 2
- Calories
- 285
- Protein
- 32g
Ingredients
- 1 lb large shrimp, peeled and deveined
- 14 oz canned diced tomatoes
- 1 count habanero pepper, whole
- 1 count cucumber, sliced
- 1 count tomato, sliced for garnish
- 2 tbsp olive oil
Instructions
- 1
Heat oil in a 12-inch skillet over medium-high heat until shimmering, about 90 seconds.
- 2
Pat shrimp dry with a paper towel, then add to the skillet in a single layer.
- 3
Sear shrimp without moving for 90 seconds, then flip and cook 60 more seconds until pink throughout.
- 4
Push shrimp to the side, add diced tomatoes and whole habanero, then stir gently to combine.
- 5
Simmer uncovered for 4 minutes until sauce thickens slightly and habanero infuses the heat.
- 6
Slide onto a plate, top with cucumber slices and tomato garnish, serve hot.
Tools you’ll need
- 12-inch skillet
- paper towels
- wooden spoon or spatula
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