Florida Shrimp and Tomato Stew

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

A hearty and flavorful stew featuring plump shrimp, ripe tomatoes, and aromatic vegetables, simmered to perfection. This american-inspired soups ready in about 55 minutes pairs shrimp, tomatoes, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 12 oz, peeled and deveined shrimp
• 2 cups, diced tomatoes
• 1, finely chopped onion
• 1 stalk, finely chopped celery
• 2 cloves, minced garlic
• 2 cups chicken broth
• 1 (14 oz) can diced tomatoes
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil

Instructions

1. Step 1: Heat 2 tablespoons olive oil in a large pot over medium heat. Add 1 chopped onion and 1 chopped celery stalk, cooking for 5 minutes until softened.
2. Step 2: Add 2 minced garlic cloves and cook for 1 minute until fragrant, stirring constantly to prevent burning.
3. Step 3: Stir in 2 cups diced tomatoes, 1 (14 oz) can diced tomatoes, 1 teaspoon dried thyme, 1 teaspoon dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Bring to a simmer.
4. Step 4: Add 2 cups chicken broth and bring to a gentle boil. Reduce heat to low and simmer for 15 minutes to allow flavors to meld.
5. Step 5: Add 12 ounces peeled and deveined shrimp and simmer for 5-7 minutes until the shrimp turn pink and opaque.