Havana Shrimp

Prep Time
Cook Time
Ready In

Recipe: #31891

April 27, 2019

"The glaze that the sugar and rum makes is delicious."

Original is 4 servings


  • Serving Size: 1 (169.9 g)
  • Calories 229.4
  • Total Fat - 8 g
  • Saturated Fat - 1.1 g
  • Cholesterol - 142.8 mg
  • Sodium - 934.6 mg
  • Total Carbohydrate - 15.7 g
  • Dietary Fiber - 0.7 g
  • Sugars - 13.3 g
  • Protein - 15.8 g
  • Calcium - 67.7 mg
  • Iron - 0.4 mg
  • Vitamin C - 10.6 mg
  • Thiamin - 0 mg

Step by Step Method

Step 1

In a skillet over high heat, add olive oil, onions and jalapenos and cook until the onions are caramelized.

Step 2

Add the shrimp, and season with salt and pepper.

Step 3

Deglaze pan with rum and add brown sugar. Cook until sugar has dissolved and caramelized.

Step 4

Serve immediately.


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.

  • When buying shrimp, look for ones that are firm and smell slightly salty, like the ocean.
  • For the jalapeno pepper, pick one that is bright green and firm, as these will be the most flavorful.

  • Olive oil: Coconut oil - Coconut oil has a higher smoke point than olive oil, allowing for a more even cooking of the shrimp.
  • Jalapeno chile pepper: Bell pepper - Bell pepper has a milder flavor than jalapeno, allowing the sweetness of the rum and sugar to be the star of the dish.

Tequila Lime Shrimp In a skillet over high heat, add olive oil, onions and jalapenos and cook until the onions are caramelized. Add the shrimp, and season with salt and pepper. Deglaze pan with tequila and add the juice of one lime. Cook until the liquid has reduced and caramelized. Serve immediately.

Coconut Rice:

RECOMMENDED DISH DESCRIPTION: Coconut Rice is the perfect accompaniment to Havana Shrimp. The sweetness of the coconut rice pairs nicely with the sweetness of the rum and brown sugar glaze of the shrimp, while the nutty flavor of the rice provides a nice contrast to the savory flavors of the shrimp.

Grilled Plantains: Grilled Plantains are a great side dish to serve with Coconut Rice. The sweetness of the plantains complements the sweetness of the coconut rice, while the smoky flavor of the grilled plantains adds a delicious contrast to the nutty flavor of the rice. They are also a great source of fiber and other essential nutrients.


Q: How long should I cook the shrimp?

A: Cook the shrimp until it is just cooked through, about 2-3 minutes. Make sure to stir occasionally to ensure even cooking.

Q: What temperature should I cook the shrimp at?

A: The shrimp should be cooked at medium-high heat. Make sure the pan is hot before adding the shrimp.

4 Reviews


Excellent shrimp recipe! We loved the sauce (might double it next time) and the caramelized red onion combination with the shrimp. Delish! I served this over rice with a side of veggies for a wonderful dinner. Made for Best of 2023 and putting it into my Best of 2024. Thank you!


review by:
(27 Jan 2024)

Chef Potpie

Oh my goodness, you have done it again, lazyme! This is another one going into my Best of the Best File, and I will be making it often. So easy, yet so delicious! I halved the shrimp for only 2 of us, but kept the sauce ingredients as written. Originally that was an oversight on my part, but I transferred the shrimp to a warm bowl and cooked the sauce for another minute or so, till it became a thicker glaze consistency, then poured it over the shrimp and served. I'm taking this to my next get-together. My kids, (all great cooks) will be wowed! Five stars all day. Thanks for sharing this keeper!


review by:
(30 Nov 2023)


Delicious, easy and fast! What more could you ask for? I was little confused by the instructions so basically I sautéed the onions and jalapeño and then added the shrimp and then added the rum and the brown sugar. Made by a Feed Bag for Susie’s World Tour 2019.


review by:
(9 Aug 2019)


I cut the recipe in half...we loved the sauce...this maybe the best shrimp dish ever...although the hubby didn't notice any heat...so next time I'm going to up the jalapenos...I'm not sure what gives it the amazing flavor...the rum or the brown sugar...it's sweet but not overly sweet...it's just darn good...it could be the caramelized red onion...I don't know...just don't skip any ingredients...made for FYC tag game...this is going on my best of 2019 list...


review by:
(18 May 2019)

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Fun facts:

The rum used in this Havana Shrimp recipe is a popular Cuban spirit called Havana Club. This rum is named after the Cuban capital, and it was first created by a family-owned distillery in the 19th century.

This dish has become popular among celebrities, including actor Robert De Niro, who was served the dish at a restaurant in Havana in 2011. De Niro was so impressed with the dish that he invited the chef to cook it for him at his own restaurant in New York City.