20-Min Spicy Habanero Shrimp
Pan-seared shrimp in a quick Cuban-style creole sauce with habanero heat, tomato, and garlic. Serve over rice with a crisp salad on the side.
- Total time
- 18 min
- Servings
- 2
- Calories
- 220
- Protein
- 28g
freshsatisfyingcubanshrimptenderjuicyweeknightmain-dish
Ingredients
- 1 lb shrimp, peeled and deveined
- 1 whole habanero pepper, minced
- ¾ cup crushed tomatoes
- 3 clove garlic, minced
- ½ medium red onion, diced
- 1 tbsp white vinegar
Instructions
- 1
Heat 2 tbsp oil in a large skillet over medium-high until shimmering, about 60 seconds.
- 2
Add diced onion and cook, stirring, until softened, about 2 minutes.
- 3
Stir in minced garlic and habanero, cook until fragrant, about 30 seconds.
- 4
Pour in crushed tomatoes and vinegar, simmer 2 minutes until slightly thickened.
- 5
Add shrimp, season with salt and pepper, cook 3-4 minutes until pink throughout.
- 6
Serve over rice with fresh salad and cherry tomatoes on the side.
Tools you’ll need
- 12-inch skillet
- wooden spoon
- measuring spoons
- cutting board
- chef's knife
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