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–+ servings
Stewed Shrimp Yuca Cup on a wooden tray. You can see the shrimp, tail on in the cup and topped with some chopped cilantro.
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3.84 from 6 votes

Stewed Shrimp Yuca Cups

The contrast of the crispy yuca with the tender, flavorful shrimp creates a symphony of textures and flavors that is truly unforgettable. Its a must try!
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Appetizer, Main Course, Side Dish
Cuisine: Caribbean, Dominican, Latin
Keyword: camarones, camarones al ajillo, dominican food, dominican recipe, shrimp, stewed shrimp, stewed shrimp yuca cups, yuca cups
Servings: 10 people

Equipment

  • 2 12 count muffin tins If making yuca cups from scratch

Ingredients

  • 2 lbs x-large shrimp deveined, shell off and tail off if desired
  • 1/4 cup corn oil
  • 1/2 cup chopped peppers of any color preferred
  • 1/4 cup onions, chopped
  • 1 tsp minced garlic
  • 2 tsp soy sauce
  • 1 tsp adobo
  • 1/2 tsp ground oregano
  • Juice of 1 lime or lemon
  • 2 tbs manzanilla olives chopped
  • 3/4 of an 8 oz can tomato sauce
  • 1 tbsp chopped cilantro
  • 2 packs frozen yuca or 3 large yucas prepaped into cups fried or baked

Instructions

  • Clean shrimp and wash well with cold water, drain. Set Aside.
  • Heat skillet with oil on medium heat. Add onions and peppers. Stir for about 3 minutes or until they are becoming tender.
  • Add garlic, stir for about 30 seconds.
  • Then add adobo, lime or lemon juice, garlic, soy sauce, oregano, olives, tomato sauce and chopped cilantro. Stir well.
  • Add shrimp over sauce and tuck lightly. Cover and cook for about 3 minutes.
  • Then stir shrimp making sure it is all covered with the sauce. Cover and cook for another 3 to 4 minutes or until shrimp is cooked through to your liking.

If making the Yuca Cups from frozen...

  • Fry the cups as directed on the package.
  • Sprinkle salt when done. Add some of the stewed shrimp sauce into the cup, top with a shrimp and chopped cilantro.

If making the Yuca Cups from scratch...

  • Peel yuca, then grate it.
  • Use the fine side of a grater to give you the right texture needed for the cups. After grating, it's essential to squeeze out the excess moisture—this is the secret to achieving that perfectly crispy exterior.
  • I recommend using a muffin tin and forming a cup in each hole. Making sure they are not too thin or thick. We don't want them to break apart in the frying process. Place in the freezer for 1 hour to make them sturdy enough for frying. Salt a little and then deep-fry until golden and crispy.
  • If you'd like to bake it, spray the muffin tin with cooking spray, form the cups and bake at 375° F for about 30 minutes or until golden brown.
  • Sprinkle salt when done. Add some of the stewed shrimp sauce into the cup, top with a shrimp and chopped cilantro.

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