Camarones Enchilados (Cuban Shrimp Creole)

Camarones Enchilados, also known as Cuban Shrimp Creole, is a classic Cuban seafood dish made with tender shrimp simmered in a rich tomato-based sauce with peppers, garlic, and Cuban-inspired seasonings. This easy one-pan dinner is packed with bold flavor and comes together in about 40 minutes, making it perfect for both weeknight meals and special occasions.

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One of my favorite things about exploring different cuisines is discovering how a handful of simple ingredients can create something incredibly flavorful. Camarones enchilados is a perfect example. With shrimp, peppers, garlic, tomato sauce, and a few pantry staples, you can create a meal that tastes like it simmered all day.

This recipe keeps the traditional spirit of Cuban shrimp creole while making it approachable for home cooks. My Cuban Seasoning helps build authentic flavor without needing a long list of spices, and the rich tomato-based sauce comes together in a single pan. Serve it over fluffy white rice for an easy dinner that’s comforting, satisfying, and packed with flavor.

Whether you’re searching for an authentic camarones enchilados recipe or looking to try a new Cuban seafood dish, this recipe delivers restaurant-quality results with simple ingredients.

Why You’ll Love This Recipe

• A classic camarones enchilados recipe made with authentic Cuban-inspired flavors
• Ready in about 40 minutes from start to finish
• Rich tomato-based sauce that’s perfect over rice
• Easy enough for weeknights but impressive enough for entertaining
• Naturally dairy-free
• Great way to enjoy a traditional Cuban seafood recipe at home

Ingredients You’ll Need

For the Shrimp

Large shrimp are the star of this dish. I recommend using large shrimp because they stay tender and juicy while simmering in the sauce.

• Large shrimp
• Olive oil
• The Spice Girl Kitchen Cuban Seasoning
• Salt
• Black pepper

For the Sauce

This flavorful sauce is what makes camarones enchilados so memorable. The combination of peppers, garlic, tomato sauce, vino seco, and Cuban seasoning creates a rich and savory base for the shrimp.

• Olive oil
• Yellow onion
• Green bell pepper
• Red bell pepper
• Garlic
• Tomato paste
• The Spice Girl Kitchen Cuban Seasoning
• Tomato sauce
• Dry cooking wine (vino seco)
• Worcestershire sauce
• Red wine vinegar
• Diced pimentos
• Bay leaf
• Salt and black pepper

For Serving

• White rice
• Fresh parsley or cilantro
• Lime wedges (optional)

How to Make Camarones Enchilados

Season the Shrimp

Toss the shrimp with olive oil, Cuban seasoning, salt, and pepper. Allowing the shrimp to sit while you prepare the sauce gives them extra flavor.

Cook the Vegetables

Sauté the onion, green bell pepper, and red bell pepper until softened. Add the garlic and cook just until fragrant.

Build the Sauce

Stir in the tomato paste and Cuban seasoning before adding the vino seco. This helps deepen the flavor and creates a richer sauce. Add the tomato sauce, Worcestershire sauce, vinegar, pimentos, bay leaf, salt, and pepper.

Simmer

Allow the sauce to simmer until slightly thickened and the flavors have blended together. This step is key to developing the classic flavor of Cuban shrimp creole.

Cook the Shrimp

Add the shrimp to the sauce and cook just until pink and opaque. Shrimp cook quickly, so be careful not to overcook them.

Serve

Remove the bay leaf and serve the camarones enchilados over white rice. Garnish with fresh herbs and a squeeze of lime if desired.

Tips for the Best Camarones Enchilados

Don’t Overcook the Shrimp

Shrimp can become rubbery if cooked too long. Once they turn pink and opaque, they’re ready to serve.

Use Large Shrimp

Large shrimp provide the best texture and hold up well in the sauce.

Let the Sauce Simmer

The sauce develops much more flavor when given time to simmer. Don’t rush this step.

Use Vino Seco if Possible

Dry cooking wine is commonly used in Cuban cooking and adds depth that helps make this dish taste authentic.

What Is Camarones Enchilados?

Despite the name, camarones enchilados has nothing to do with Mexican enchiladas. In Cuban cuisine, the word “enchilado” refers to food cooked in a flavorful tomato-based sauce.

This traditional Cuban dish features shrimp simmered in a savory sauce made with peppers, onions, garlic, tomato sauce, and seasonings. The finished dish is typically served over white rice and is one of the most popular seafood preparations in Cuban cooking.

Many people also know this dish as Cuban shrimp creole, although the terms are often used interchangeably.

What to Serve with Camarones Enchilados

This flavorful shrimp dish pairs well with a variety of Cuban-inspired sides.

• White rice
• Cuban black beans
• Fried sweet plantains
• Tostones
• Cuban bread
• Avocado salad
• Yuca with mojo

Variations

Make It Spicy

Traditional camarones enchilados is flavorful rather than spicy, but you can easily add crushed red pepper flakes or diced hot peppers for extra heat.

Add More Seafood

Scallops or chunks of firm white fish can be added along with the shrimp for a seafood-packed version.

Use Frozen Shrimp

Frozen shrimp work perfectly in this recipe. Simply thaw them completely and pat them dry before seasoning.

Storage and Reheating

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating

Warm gently in a skillet over medium-low heat until heated through. Avoid overheating the shrimp to prevent them from becoming tough.

Make Ahead

The sauce can be prepared up to 2 days in advance and refrigerated. Add the shrimp when you’re ready to serve for the best texture.

Frequently Asked Questions

What does camarones enchilados mean?

“Camarones” means shrimp, while “enchilados” refers to shrimp cooked in a flavorful sauce. The dish roughly translates to shrimp in Creole-style sauce.

Is camarones enchilados spicy?

No. Traditional camarones enchilados is usually savory and flavorful rather than spicy. The dish gets its flavor from peppers, garlic, tomato sauce, and seasonings.

What’s the difference between camarones enchilados and SHRIMP CREOLE?

Cuban shrimp creole and camarones enchilados are often used interchangeably. Cuban versions typically include ingredients like vino seco and are commonly served over white rice.

Can I use frozen shrimp?

Absolutely. Just thaw them completely and pat them dry before cooking.

Can I make camarones enchilados ahead of time?

Yes. The sauce can be made ahead and refrigerated for up to 2 days. Cook the shrimp just before serving for the best results.

More Cuban-Inspired Recipes

If you enjoyed this camarones enchilados recipe, try some of these other Cuban-inspired favorites:

• Easy Cuban Picadillo Recipe
• Sopa De Frijol Negro (Cuban Black Bean Soup)
• Ropa Vieja Recipe (Cuban Shredded Beef)

OR click here to access the entire Cuban cuisine category!

Camarones Enchilados

Camarones Enchilados, also known as Cuban Shrimp Creole, is a classic Cuban seafood dish featuring tender shrimp simmered in a rich tomato-based sauce with peppers, garlic, vino seco, and Cuban-inspired seasonings. Serve it over white rice for an easy, flavorful dinner that comes together in about 40 minutes.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 6

Course: Main Course

Cuisine: Cuban

Calories: 225

Ingredients Equipment Method Video Notes

Ingredients

  

For the Shrimp

• 1½ lb large shrimp peeled and deveined
• 1 tbsp olive oil
• 1 tbsp The Spice Girl Kitchen Cuban Seasoning see notes for swap
• ½ tsp salt
• ¼ tsp black pepper

For the Sauce

• 2 tbsp olive oil
• 1 medium yellow onion diced
• 1 medium green bell pepper diced
• ½ medium red bell pepper diced
• 4 cloves garlic minced
• 2 tbsp tomato paste
• 1 tbsp The Spice Girl Kitchen Cuban Seasoning see notes for swap
• ½ cup dry cooking wine (vino seco) see notes for swap
• 1 15-oz can tomato sauce
• 1 tbsp Worcestershire sauce
• 1 tsp red wine vinegar
• 1 4-oz jar diced pimentos drained
• 1 bay leaf
• ½ tsp salt
• ¼ tsp black pepper

For Serving

• Cooked white rice
• Chopped fresh parsley or fresh cilantro
• Lime wedges optional

Equipment

• Large skillet or sauté pan: for cooking the sauce and shrimp
• cutting board for prepping vegetables
• Chef’s knife for chopping vegetables
• Measuring cups and spoons for accurate measurements
• Wooden spoon: for stirring the sauce

Method

 

1. Toss the shrimp with olive oil, Cuban seasoning, salt, and black pepper. Set aside while you prepare the sauce.
2. Heat olive oil in a large skillet over medium heat. Add the onion, green bell pepper, and red bell pepper. Cook for 5-6 minutes until softened.
3. Add the garlic and cook for 30 seconds until fragrant.
4. Stir in the tomato paste and Cuban seasoning. Cook for 1 minute, stirring constantly.
5. Pour in the vino seco and scrape any browned bits from the bottom of the pan. Simmer for 2 minutes.
6. Add the tomato sauce, Worcestershire sauce, red wine vinegar, pimentos, bay leaf, salt, and black pepper. Stir to combine.
7. Reduce the heat to medium-low and simmer for 15-20 minutes, stirring occasionally, until the sauce has thickened slightly.
8. Add the seasoned shrimp and stir to coat in the sauce. Cook for 3-5 minutes, just until the shrimp are pink and cooked through.
9. Remove the bay leaf and taste for seasoning.
10. Serve over cooked white rice and garnish with chopped parsley or cilantro and lime wedges if desired.

Video

Notes

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat gently in a skillet over medium-low heat until warmed through. Avoid overcooking the shrimp.
• Make Ahead: The sauce can be prepared up to 2 days ahead and refrigerated. Add the shrimp just before serving.
• Seasoning Substitute: If you don't have The Spice Girl Kitchen Cuban Seasoning, substitute each tablespoon with 1 tsp dried oregano, 1 tsp ground cumin, ½ tsp paprika, and ½ tsp garlic powder.
• Shrimp Tip: Large shrimp (21-25 count per pound) provide the best texture and are less likely to overcook.
• Dry Cooking Wine (Vino Seco): Traditional Cuban recipes use dry cooking wine, often labeled vino seco. Brands like Edmundo work well, but if you can't find it, substitute a dry white wine or chicken broth.
• Serving Suggestion: Serve with white rice, Cuban black beans, fried sweet plantains, or Cuban bread.
• Nutrition (per serving, 6 servings): 225 calories, 8g fat, 8g carbs, 28g protein, 2g fiber. Nutrition information is an estimate. Actual values may vary based on specific ingredients and brands used.

This post was all about the Camarones Enchilados.

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