Creamy Habanero Shrimp

by Cindy Yanasha Angulo in , , , ,

Creamy with a kick! Hot habanero peppers, fresh garlic, meaty shrimp, young zucchini & tomatoes...I'm hungry again just thinking about it! This quick lunch recipe can serve as a dinner, snack, or appetizer too. 


Time: 20 min


  • ~10-15 large shrimp (peeled & deveined)
  • 5 garlic cloves (smashed)
  • Juice of 1 lemon
  • 2 small zucchini sliced into thin rounds
  • handful of cherry tomatoes
  • 1/2 habanero pepper sliced thin (or more if you like it really spicy!)
  • Salt/pepper to taste 
  • 3 broadleaf thyme leaves (minced)
  • 1 tablespoon EVOO
  • 1 tablespoon unsalted butter
  • 1 tablespoon mayonnaise


  1. Squeeze 1/2 lemon juice all over the shrimp.
  2. Heat EVOO to medium heat in a large pan, then add the garlic & thyme. 
  3. Throw in shrimp and the rest of the lemon juice. Cook for 2 mins on each side.
  4. Add the habanero & zucchini slices halfway through, with a tablespoon of butter. 
  5. Add cherry tomatoes & sprinkle on salt & pepper.
  6. Turn off the heat, pour mayonnaise over the ingredients & mix until well-coated.
  7. Enjoy over egg noodles, rice, or with steamed veggies! This would also go great in a sandwich.