shrimp stew recipe
The Best shrimp stew recipe
It’s also one of those recipes that works for everything—whether you’re hosting a small dinner for friends or just feeding the family after a long day. The flavors are bright and balanced, with the shrimp soaking up the sauce without overpowering the dish. And the best part? It’s packed with protein and omega-3s from the shrimp, plus all the veggies in the broth give it a gentle boost of vitamins. It’s not just comforting—it’s actually good for you too. Plus, it’s so forgiving that even if you mess up a step, the dish still turns out delicious. That’s the kind of recipe that makes cooking feel less like a chore and more like something you can’t wait to try again.
Creamy Garlic Shrimp Stew with Tomatoes
A comforting one-pot stew featuring tender shrimp simmered in a rich tomato-garlic sauce. Perfect for a quick weeknight meal with a side of crusty bread.
🥘Ingredients
- 1 lb large shrimp, peeled and deveined
- 1 tbsp olive oil
- 1 tsp smoked paprika
- ½ tsp red pepper flakes (optional)
- 1 tbsp butter
- 2 cloves garlic, minced
- 1 (28 oz) can crushed tomatoes
- 1 cup chicken broth
- ½ cup heavy cream
- 1 tsp dried thyme
- Salt and black pepper to taste
- Fresh parsley, chopped
- Lemon wedges
- Crusty bread, sliced
👨🍳Directions
-
1
In a large pot, heat olive oil over medium-high heat. Add shrimp, smoked paprika, and red pepper flakes. Cook for 2–3 minutes until the shrimp turns pink and opaque. Remove shrimp and set aside. -
2
In the same pot, melt butter over medium heat. Add minced garlic and cook for 30 seconds until fragrant but not browned. Pour in crushed tomatoes, chicken broth, and thyme. Stir well. -
3
Return shrimp to the pot. Bring the mixture to a simmer, then reduce heat to low. Cover and cook for 10 minutes, stirring occasionally, until the shrimp is fully cooked and the sauce thickens slightly. -
4
Stir in heavy cream and season with salt and black pepper to taste. Simmer uncovered for another 5 minutes until the sauce thickens further. Remove from heat. -
5
Garnish with chopped parsley and lemon wedges before serving with warm bread.
🔧Equipment
- Large pot
- Wooden spoon
- Fine-mesh strainer
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Creamy Garlic Shrimp Stew with Tomatoes Works
❓ Frequently Asked Questions About Creamy Garlic Shrimp Stew with Tomatoes
How do I adjust the spice level in this shrimp stew?
Use a pinch of cayenne pepper or fresh chili flakes for extra heat, or reduce it by removing half the broth before adding the shrimp. If you prefer milder flavors, swap the chili powder for smoked paprika or a dash of turmeric for depth without spice.
Can I substitute any of the ingredients, and if so, what’s the best swap?
For the shrimp, use scallops or white fish fillets (like cod or tilapia) if you’re avoiding seafood. Replace the bell peppers with zucchini or mushrooms for texture. If you don’t have garlic, substitute onion powder or a few extra cloves of fresh garlic. For the broth, use vegetable or chicken stock, but reduce the liquid slightly to account for the added ingredients.
How can I make this stew ahead of time and still taste fresh?
Cook the stew up to 24 hours in advance. Store it in an airtight container in the fridge, then reheat gently in a pot over low heat, stirring occasionally to prevent drying. Add a splash of water or broth if it’s too thick. The flavors meld beautifully when chilled, so taste and adjust seasoning before serving.
What’s the best way to handle shrimp that’s slightly overcooked or rubbery?
If the shrimp feels firm or slightly translucent, it’s still safe but may be chewier. To fix it, transfer the stew to a skillet and cook the shrimp over medium-low heat for 1–2 minutes per side, basting with a little oil or broth. For extra tenderness, add a splash of lemon juice or a dash of vinegar before reheating.
Can I use this recipe as a base for other stews or soups?
Absolutely! Swap the shrimp for chicken, beef, or even lentils. Toss in extra veggies like carrots, corn, or spinach, or add a creamy element like coconut milk or heavy cream. For a lighter version, use a broth-based sauce instead of the roux.
