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Cuban Shrimp Creole

Tasty Team


for 4 servings

  • 2 tablespoons olive oil
  • ½ cup yellow onion (75 g), finely diced
  • ½ cup green pepper (50 g), finely diced
  • 4 large cloves garlic, minced
  • 1 can tomato sauce, divided
  • ½ cup dry white wine (120 mL)
  • 2 tablespoons capers
  • ½ teaspoon McCormick® chili powder
  • ½ teaspoon McCormick® dried oregano
  • ⅛ teaspoon Mccormick® ground cumin
  • 1 ½ teaspoons lemon juice
  • ½ teaspoon kosher salt, plus more to taste
  • ¼ teaspoon freshly ground black pepper
  • 1 ½ lb medium raw shrimp (650 g), peeled and deveined, tails removed
  • 2 cups white rice (400 g), cooked, for serving
  • 1 tablespoon fresh parsley, chopped

Nutrition Info

    Calories 400
    Fat 9g
    Carbs 47g
    Fiber 4g
    Sugar 7g
    Protein 28g

Estimated values based on one serving size.


  1. Heat the olive oil in a large, high-walled skillet over medium heat. Add the onion and green pepper and cook until softened, but not browned, 3–4 minutes.
  2. Add the garlic and 2 tablespoons of tomato sauce, stir, and cook for another 2 minutes, until fragrant.
  3. Stir in the remaining tomato sauce, the white wine, capers, McCormick® Chili Powder, McCormick® Dried Oregano, McCormick® Ground Cumin, lemon juice, salt, and pepper. Simmer, uncovered, for 5 minutes for the flavors to incorporate. Season with more salt to taste.
  4. Stir in the shrimp, cover, and cook for 7–10 minutes, until the shrimp are cooked through.
  5. Serve immediately over rice, garnished with fresh parsley.
  6. Enjoy!

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