Spicy Habanero Shrimp in Creole Sauce
Cuban-style shrimp seared with peppers and onions, simmered in a vibrant habanero-tomato sauce. Bold, fiery, and on the table in 20 minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 285
- Protein
- 32g
Ingredients
- 1 lb shrimp, peeled and deveined
- 1 whole habanero pepper
- 1 whole bell pepper (red or yellow), sliced
- ½ whole yellow onion, sliced
- ¾ cup tomato sauce
- ¼ cup beer (lager or light ale)
- 2 tbsp olive oil
Instructions
- 1
Halve the habanero lengthwise, remove seeds if you want less heat, then slice thin.
- 2
Heat olive oil in a large skillet over medium-high heat until it shimmers, about 90 seconds.
- 3
Sear shrimp 2 minutes per side without stirring until edges turn pink and opaque.
- 4
Remove shrimp to a plate. Add habanero, bell pepper, and onion to the pan.
- 5
Sauté 3 minutes, stirring occasionally, until peppers soften and onion starts to caramelize.
- 6
Pour in tomato sauce and beer, return shrimp to the pan, simmer 2 minutes until glossy.
Tools you’ll need
- 12-inch skillet or sauté pan
- wooden spoon or spatula
- knife and cutting board
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