Cuban camarones enchilados are proof that shrimp doesn’t need much time to be deeply flavorful. This dish is all about the sauce — a rich, tomato-based sofrito spiked with garlic, bell pepper, and just enough heat to keep things interesting. Think of it as Cuban shrimp creole: warm, bold, and ready in under 30 minutes.
This isn’t a heavy, cream-laden stew — it’s light, bright, and meant to be spooned over rice, soaked up with bread, or served with a side of sweet plantains. Fast, fragrant, and full of personality, it’s a go-to when you want something comforting but not too rich.
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Why You’ll Love This Recipe
In Cuban kitchens, enchilado de camarones is often reserved for Fridays or Lent, but it’s good enough for any day of the week. The base is a traditional sofrito — onions, garlic, and bell pepper — simmered down with tomato, spices, and just a touch of wine or vinegar for balance. Once the sauce is perfect, the shrimp go in last to stay plump and tender.
What makes it sing is the layering:
- Shrimp are seasoned and seared briefly for flavor and texture.
- Sofrito builds depth and aroma as the foundation.
- Tomato sauce adds body, while wine or vinegar cuts through the sweetness.
- Spices give it warmth — never overpowering, just perfectly Cuban.
Serve over fluffy white rice, with a squeeze of lime or splash of hot sauce on the side.
- Fast – Ready in 30 minutes or less, start to finish
- Bold – Full of garlic, spices, and bright tomato flavor
- Light – Saucy without being heavy, ideal for warm weather
- Flexible – Serve over rice, with bread, or even pasta
- Classic – A Cuban staple with a timeless flavor
- Juicy – Shrimp stay tender and perfectly cooked
- Balanced – Sweet, savory, tangy, and just a little heat
- Crowd-friendly – Feels fancy, but it’s easy and approachable
- Perfect for leftovers – Sauce gets even better the next day
Key Ingredients You’ll Need
- Shrimp – Large or medium, peeled and deveined; season well and don’t overcook.
- Garlic & Onion – The essential duo for any good Cuban base.
- Bell Pepper – Red or green, diced and softened in the sofrito for natural sweetness.
- Tomato Sauce – Smooth, rich, and slightly sweet — the core of the enchilado sauce.
- Dry White Wine or Vinegar – Adds acidity to brighten the sauce and balance the tomatoes.
- Bay Leaf, Cumin, Oregano – Classic Cuban spices that add warmth and depth.
- Olive Oil – For sautéing and enriching the sofrito.
- Hot Sauce (Optional) – A little heat rounds everything out, but it’s still family-friendly.
How to make Camarones Enchilados
- Season shrimp with salt, pepper, cumin, and a little garlic.
- Sear quickly in olive oil until just pink, then set aside.
- In the same pan, sauté diced onion, bell pepper, and garlic.
- Add tomato sauce, wine or vinegar, and seasonings; let simmer.
- Return shrimp to the pan and cook just until heated through.
- Adjust salt, add a dash of hot sauce or fresh herbs if desired.
- Serve hot over white rice with lime wedges or tostones on the side.
If you liked this Cuban recipe, check out some other popular Cuban recipes on the blog!
Authentic Cuban Camarones Enchilados (Shrimp Creole)
Ingredients
- 2 tbsp olive oil
- 1 yellow onion diced
- 1 green bell pepper diced
- 1 red bell pepper diced
- 6 garlic cloves minced
- 8 oz tomato sauce
- 1 tsp oregano
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp hot sauce
- 1 tbsp red wine vinegar
- 1 tsp worcestershire sauce
- 2 bay leaves
- 1/2 cup dry cooking wine
- 32 oz large or jumbo raw, peeled & deveined
Instructions
- In a large pan on medium heat, sauté onion and bell peppers with olive oil until softened.
- Toss in minced garlic and mix until fragrant.
- Pour in tomato sauce along with the rest of the ingredients.
- Mix around and bring this to a boil.
- Add in your raw shrimp. Mix & coat in the sauce.
- Lower to a simmer & cover for 10-12 minutes or until shrimp is cooked through.
- Serve with white rice and plantains. Garnish with fresh chopped parsley.
