Camarones Enchilados (Puerto Rican-Style Creole Shrimp)

Camarones enchilados translates roughly to ''deviled shrimp'' and should definitely not be confused with Mexican enchiladas, which are totally different! This is one of the very few Puerto Rican dishes with any heat. It's that heat that made this dish special for my mom and me, because unlike my dad (and most Puerto Ricans!) we both really love spice. So this is a meal my mom usually made just for the two of us to enjoy on the days when my dad was away.
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  • Level: Easy
  • Total: 45 min
  • Active: 25 min
  • Yield: 4 servings
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Olive oil

1 yellow onion, diced

2 red bell peppers, diced

3 large cloves garlic, minced

1 tablespoon smoked Spanish paprika

2 teaspoons ground cumin

1/2 teaspoon crushed red pepper flakes

Kosher salt

1/2 cup dry red wine

One 28-ounce can crushed tomatoes

2 tablespoons capers

3 large bay leaves

2 pounds medium shrimp, peeled and deveined

1 tablespoon fresh lime juice, plus more for serving

3/4 cup chopped fresh cilantro, plus more for serving

Cooked white rice, for serving


  1. Heat a few tablespoons of oil in a heavy-bottomed saucepan or Dutch oven over medium-high heat. Add the onion and bell peppers and cook, stirring occasionally, until they start to soften, about 5 minutes. Add the garlic, paprika, cumin, red pepper flakes and a generous pinch of salt and cook until fragrant, 1 to 2 minutes.
  2. Add the wine, tomatoes, capers and bay leaves and bring to a boil. Reduce the heat and simmer, stirring occasionally, until the sauce is slightly thickened, 15 to 20 minutes.
  3. Stir in the shrimp and cook until opaque, 3 to 5 minutes. Remove from the heat, stir in the lime juice and cilantro and remove the bay leaves. Serve with the rice and more lime juice and cilantro.
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