Shrimp Chili
Dive into a bowl of bold, flavorful comfort with this Shrimp Chili recipe, a seafood twist on the classic hearty favorite. Succulent shrimp are the star of the show, simmered in a rich, spiced tomato broth along with tender kidney beans, sweet red bell peppers, and aromatic garlic and onions. With smoky paprika, zesty chili powder, and a hint of crushed red pepper flakes, this one-pot wonder delivers just the right amount of warming heat. Ready in just 45 minutes, including prep, this easy-to-make chili is perfect for a cozy weeknight meal or entertaining guests. Serve it with a sprinkle of fresh cilantro and a squeeze of lime for a bright, citrusy finish. Whether you're a seafood enthusiast or just looking to shake up your chili game, this Shrimp Chili is sure to make waves.
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Recipe Information
Ingredients
- 1 pound large shrimp (peeled and deveined)
- 2 tablespoons olive oil
- 1 medium onion (chopped)
- 1 medium red bell pepper (diced)
- 3 cloves garlic (minced)
- 2 tablespoons tomato paste
- 14.5 ounces diced tomatoes (canned, with juices)
- 1 cup kidney beans (cooked and drained)
- 1 cup chicken or vegetable broth
- 1.5 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 0.25 teaspoon crushed red pepper flakes
- 1 teaspoon sugar
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh cilantro (chopped, for garnish)
- 4 pieces lime wedges (for serving)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the chopped onion and diced red bell pepper. Sauté for 4–5 minutes until softened.
Stir in the minced garlic and cook for another 1 minute until fragrant.
Add the tomato paste and cook for 1–2 minutes to develop its flavor.
Pour in the canned diced tomatoes, kidney beans, and chicken or vegetable broth. Stir to combine.
Season the mixture with chili powder, ground cumin, smoked paprika, crushed red pepper flakes, sugar, salt, and black pepper. Stir well.
Reduce the heat to low and let the chili simmer for 15 minutes, stirring occasionally to allow the flavors to blend.
Add the shrimp to the pot, stirring gently to combine. Cook for 4–5 minutes until the shrimp turn pink and are fully cooked through.
Taste the chili and adjust the seasoning if needed.
Ladle the shrimp chili into bowls, garnish with chopped fresh cilantro, and serve with lime wedges on the side.
Nutrition Facts
Calories |
1011 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.3 g | 41% | |
| Saturated Fat | 5.1 g | 26% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 886 mg | 295% | |
| Sodium | 3887 mg | 169% | |
| Total Carbohydrate | 66.8 g | 24% | |
| Dietary Fiber | 17.3 g | 62% | |
| Total Sugars | 33.8 g | ||
| Protein | 119.9 g | 240% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 342 mg | 26% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 2947 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
