20-Min Spicy Cuban Shrimp with Cucumber Salad
Plump shrimp bathed in a fierce habanero-tomato creole sauce, finished with cool sliced cucumbers and tomato. One skillet, one pan, pure weeknight heat.
- Total time
- 18 min
- Servings
- 2
- Calories
- 285
- Protein
- 32g
Ingredients
6 items — tap to check off
Missing one? Custrd suggests a swap that works.
Open the appInstructions
Step 1
Heat oil in a 12-inch skillet over medium-high heat until shimmering, about 90 seconds.
Step 2
Pat shrimp dry with a paper towel, then add to the skillet in a single layer.
Step 3
Sear shrimp without moving for 90 seconds, then flip and cook 60 more seconds until pink throughout.
Step 4
Push shrimp to the side, add diced tomatoes and whole habanero, then stir gently to combine.
Step 5
Simmer uncovered for 4 minutes until sauce thickens slightly and habanero infuses the heat.
Step 6
Slide onto a plate, top with cucumber slices and tomato garnish, serve hot.
Tools you’ll need
- 12-inch skillet
- paper towels
- wooden spoon or spatula
Cook smarter
Get matched recipes for what’s in your fridge
Custrd is an iPhone and Android app that finds real recipes from the ingredients you already have. No more grocery-list aspirations. Try it free for 7 days.
