Spicy Tomato and Shrimp Stew
A vibrant, fast-cooking stew with plump shrimp in a smoky tomato broth, elevated by jalapeño and paprika for a gentle kick. This american-inspired soups (gluten-free) ready in about 40 minutes pairs olive oil, large, diced onion, minced garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 195 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
- 2 tbsp olive oil
- 1 large, diced onion
- 2 cloves, minced garlic
- 1, seeded and finely diced jalapeño
- 28 oz crushed tomato
- 1 cup vegetable broth
- 1 tsp smoked paprika
- 1/2 tsp red pepper flakes
- 1 lb peeled and deveined shrimp
- 2 tbsp fresh, chopped cilantro
Instructions
- Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 diced onion, 2 minced garlic cloves, and 1 finely diced jalapeño, and cook for 5 minutes until onion is translucent.
- Step 2: Stir in 28 oz crushed tomatoes, 1 cup vegetable broth, 1 tsp smoked paprika, and 1/2 tsp red pepper flakes. Bring to a simmer and cook for 15 minutes.
- Step 3: Add 1 lb peeled and deveined shrimp, and simmer for 5 minutes until shrimp turn pink and opaque.
- Step 4: Season with salt and pepper to taste. Garnish with 2 tbsp fresh cilantro before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Spicy Tomato and Shrimp Stew take to make?
Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Spicy Tomato and Shrimp Stew?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.
Can I substitute ingredients in Spicy Tomato and Shrimp Stew?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Spicy Tomato and Shrimp Stew for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Spicy Tomato and Shrimp Stew gluten-free?
Yes — this recipe is tagged gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Loved it! The shrimp was tender and the tomato base was rich.
- ★★★★★
My family devoured this stew. The spicy kick was just right.
- ★★★★☆
Tasted great, but I found it slightly bland. Maybe add a pinch more cayenne next time.
