Vodka-Poached Shrimp with Tomato and Basil Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender shrimp poached gently in vodka-infused tomato sauce with fresh basil for a bright, aromatic finish. This Mediterranean-inspired seafood recipe, ready in about 30 minutes, pairs large shrimp, peeled and deveined, vodka, canned crushed tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 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.

Prep: 10 min Cook: 20 min Serves 4 Mediterranean cuisine 210 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 4 minced garlic cloves and 1/4 tsp red pepper flakes, sautéing for 1 minute until fragrant.
  2. Step 2: Pour in 14 oz canned crushed tomatoes and 1/4 cup vodka, stirring to combine. Simmer for 8-10 minutes until sauce thickens and alcohol scent diminishes.
  3. Step 3: Add 1 tsp salt and 1/2 tsp freshly ground black pepper to the sauce, then gently nestle 1 lb peeled and deveined large shrimp into the skillet.
  4. Step 4: Cover and poach the shrimp in the simmering sauce for 5-6 minutes until shrimp turn pink and are cooked through.
  5. Step 5: Stir in 1/4 cup chopped fresh basil leaves just before serving to infuse the sauce with bright herbal notes.

Frequently asked questions

How long does Vodka-Poached Shrimp with Tomato and Basil Sauce take to make?

Total time is about 30 minutes (10 min prep + 20 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 Vodka-Poached Shrimp with Tomato and Basil Sauce?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Vodka-Poached Shrimp with Tomato and Basil Sauce?

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 Vodka-Poached Shrimp with Tomato and Basil Sauce 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.

What goes well with Vodka-Poached Shrimp with Tomato and Basil Sauce?

Mediterranean seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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