Cuban shrimp in spicy tomato sauce — shrimp simmered in a sofrito-based sauce with garlic, onion, cumin, and a kick of hot sauce. Served over white rice.
Camarones enchilados is a Cuban seafood staple. The 'enchilado' refers not to a chili-based sauce (as in Mexican enchiladas) but to a Cuban criollo tomato sauce made with sofrito, cumin, and hot sauce. The dish reflects Cuba's coastal geography and the criollo flavor profile.
Plump, pink shrimp in a glossy, reddish-orange sauce that is simultaneously tangy (tomato), savory (sofrito), and mildly spicy. The sauce clings to the rice beneath. Each shrimp is tender and infused with flavor.
The sofrito (onion, garlic, bell pepper sautéed in oil) provides the aromatic base. Tomato sauce adds acidity and umami (glutamate). The shrimp cook quickly (3-4 min) — overcooking makes them rubbery. The sauce's oil carries the aromatic compounds throughout.
Variations
Some add white wine or beer; the heat level varies; served over white rice or with crusty bread.
On the Palate
Where Camarones Enchilados sits in the Cuban flavor cloud
Ingredients
Serves 4
How it's made
6 steps · 30 min active + 15 min waiting
- 15 min
Sauté chopped onion, garlic, and bell pepper in oil (sofrito).
Watch outSweat the sofrito until soft and fragrant and the onion turns translucent — this aromatic base carries the whole sauce.
- 23 min
Add tomato sauce, cumin, oregano, hot sauce, and a splash of white wine.
- 35 min
Simmer 5 min.
- 44 min
Add cleaned shrimp; cook 3-4 min until pink.
Watch outPull the shrimp the instant they curl and turn opaque pink — a minute too long and they go rubbery.
- 51 min
Season with salt.
- 61 min
Serve over white rice.
