Photo: Karry Hosford
4 servings (serving size: 3/4 cup)

This is one of the few dishes in Cuban cooking that is spicy. Finishing with a splash of coconut milk tempers the heat and rounds out the flavor.

How to Make It

Step 1

Heat oil in a large nonstick skillet over medium-high heat. Add onion; sauté 2 minutes. Add bell peppers, crushed red pepper, salt, and garlic; sauté 4 minutes. Add tomatoes; cook 6 minutes or until liquid almost evaporates, stirring frequently.

Step 2

Stir in shrimp, and cook 4 minutes or until shrimp are done, stirring frequently. Remove shrimp mixture from heat, and stir in coconut milk. Sprinkle with cilantro.

Ratings & Reviews

Absolutely delicious!

October 31, 2015
This is one of the best things I have ever made, and I've been cooking for a while now. Seriously, it's restaurant quality, and super easy. I went right in the middle on the amount of spice and it was perfect for me. I had it with some leftover couscous, but it would also be great with rice or polenta.

Brike2000's Review

September 26, 2012
Husband loved this! We got to use our own peppers, tomatoes, and garlic from the garden.

moonahnka's Review

September 24, 2011
I would've liked a little more intense flavor. The coconut milk was a nice touch, but I felt the seasoning was a bit bland. I'll have to experiment a little more next time.

nycook7's Review

April 27, 2011
This is one of my favorite dishes. Have made it for company many times and have given out the recipe. Better than a restaurant!!!!!

vhalpern's Review

May 06, 2010
This is one of my favorite recipes that I have made from Cooking Light! It's everything I love about food in one dish; spicy, creamy, and has shrimp! I highly recommend making this it is awesome...I made it for myself and had leftovers the next day and it tasted just as good!

CarolNjus's Review

April 26, 2010
Great dish. Definitely use full amount of red pepper

Amandaks's Review

October 18, 2009
This is recipe is pretty tasty. The flavors are stronger (better) as leftovers.

hesto1's Review

October 17, 2009
This is quick to make and pretty tasry