Spicy Garlic Shrimp with Habanero Tomato Sauce
Plump shrimp tossed in a fiery habanero-tomato sauce with garlic and cumin, finished with lime and served with crispy crackers and fresh guacamole. Pure Cuban heat in under 20 minutes.
- Total time
- 18 min
- Servings
- 2
- Calories
- 285
- Protein
- 34g
Ingredients
- 1 lb large shrimp, peeled and deveined
- 1 whole habanero pepper
- 14 oz canned diced tomatoes
- 4 whole garlic cloves, minced
- 1 whole lime
- ½ tsp ground cumin
Instructions
- 1
Halve the habanero lengthwise, scrape out seeds, mince the flesh finely.
- 2
Heat olive oil in a large skillet over medium-high heat until shimmering, about 90 seconds.
- 3
Add garlic and cumin, stir for 30 seconds until fragrant, then add diced tomatoes with habanero.
- 4
Simmer the sauce for 4 minutes, stirring occasionally, until it darkens slightly.
- 5
Add shrimp, toss to coat. Cook 3–4 minutes until shrimp turn pink and edges curl.
- 6
Squeeze lime juice over top, season with salt and pepper. Serve immediately with crackers and guacamole.
Tools you’ll need
- large skillet (12-inch)
- wooden spoon
- knife and cutting board
- can opener
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