Cuban · intermediate
Cuban Garlic Cumin Shrimp Skillet With Yuca Hash
Succulent shrimp cooked in citrus garlic butter with cumin and served over crisp pan-fried yuca cubes.
- PREP TIME
- 20 min
- COOK TIME
- 25 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Heat 2 tablespoons of olive oil in a wide skillet over medium-high heat.
- 02
Add boiled yuca cubes and cook for 8 to 10 minutes, turning occasionally until golden and crisp on edges, then set aside.
- 03
Melt unsalted butter with remaining 1 tablespoon of olive oil in the skillet over medium heat.
- 04
Add minced garlic and ground cumin, stirring for 30 seconds until aromatic.
- 05
Add shrimp in a single layer and cook for 2 minutes per side until pink and opaque.
- 06
Pour in orange juice, lime juice, and salt, swirling the pan for 1 minute to create a light glossy sauce.
- 07
Return crisp yuca cubes to the pan, toss gently to coat, and serve immediately.
A LITTLE KITCHEN KNOW-HOW
Citrus Pan Emulsification
Combining fat and acidic citrus juice over heat to form a cohesive, flavorful coating sauce.
Notes from the kitchen
- Boil yuca in salted water until fork tender before cutting into cubes for pan crisping.
- Watch garlic closely so it softens without burning in warm butter.
- Original home-cooking adaptation inspired by Cuban; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.