Spicy Tomato Shrimp
Dive into bold, vibrant flavors with this Spicy Tomato Shrimp recipe—a quick and easy dish that transforms simple ingredients into a restaurant-quality meal. Succulent shrimp are simmered in a rich, fiery tomato sauce made with aromatic garlic, onions, and a tantalizing blend of spices including paprika, crushed red pepper flakes, and optional cayenne for an extra kick. A splash of stock adds depth, while a hint of sugar balances the heat for a perfectly seasoned result. Ready in just 30 minutes, this one-pan wonder is ideal for weeknight dinners or entertaining guests. Serve it with a sprinkle of fresh parsley and lemon wedges for a zesty finish, alongside rice, crusty bread, or pasta to soak up every drop of the flavorful sauce. Perfect for seafood lovers, this spicy shrimp dish is satisfying, wholesome, and packed with a punch!
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Recipe Information
Ingredients
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 1 medium onion, finely diced
- 3 garlic cloves, minced
- 1 teaspoon crushed red pepper flakes
- 14 ounces canned diced tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon paprika
- 0.5 teaspoons cayenne pepper (optional, for extra heat)
- 1 teaspoon sugar
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.5 cup chicken or seafood stock
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
- 4 lemon wedges (for serving)
Instructions
Heat the olive oil in a large skillet over medium heat.
Add the diced onion and sauté for 3-4 minutes until softened and translucent.
Stir in the minced garlic and crushed red pepper flakes. Cook for another 1-2 minutes until fragrant.
Add the canned diced tomatoes, tomato paste, paprika, cayenne pepper (if using), sugar, salt, and black pepper. Stir well to combine.
Lower the heat and simmer the tomato mixture for 8-10 minutes, stirring occasionally, until it thickens slightly.
Stir in the chicken or seafood stock to thin out the sauce as needed, ensuring it has a smooth consistency.
Increase the heat to medium and add the shrimp to the skillet. Cook for 3-4 minutes, flipping halfway through, until the shrimp turn pink and are fully cooked.
Adjust seasoning as needed with additional salt or cayenne for heat. Remove from heat.
Serve the spicy tomato shrimp hot, garnished with fresh parsley if desired, and a side of lemon wedges.
Nutrition Facts
Calories |
1032 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.0 g | 55% | |
| Saturated Fat | 7.7 g | 38% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 865 mg | 288% | |
| Sodium | 2666 mg | 116% | |
| Total Carbohydrate | 53.1 g | 19% | |
| Dietary Fiber | 17.2 g | 61% | |
| Total Sugars | 30.9 g | ||
| Protein | 117.9 g | 236% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 578 mg | 44% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 2987 mg | 64% | |
*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.
