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Cuban Shrimp Creole

This Cuban-inspired dish features succulent shrimp in a spicy tomato-based sauce with cumin, paprika, and green bell peppers. Serve over a bed of fluffy white rice for a hearty and flavorful meal that will transport you to Havana.

Tasty Team
100% would make again

Under 30 minutes

Cuban Shrimp Creole

Under 30 minutes


for 4 servings

  • 2 tablespoons olive oil
  • ½ cup finely diced yellow onion (75 g)
  • ½ cup finely diced green bell pepper (50 g)
  • 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 cooked white rice (400 g), for serving
  • 1 tablespoon finely chopped fresh parsley

Nutrition Info

  • Calories 537
  • Fat 4g
  • Carbs 90g
  • Fiber 0g
  • Sugar 0g
  • Protein 30g

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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Cuban Shrimp Creole