Quick Seafood Shakshuka
When you want Mediterranean flavors without the long simmer time—just bold spices and fresh seafood.
When your energy is low but your craving for something flavorful is high, this seafood shakshuka is your best friend. It leans into that classic North African and Middle Eastern comfort while swapping traditional eggs for succulent shrimp or white fish to keep things interesting. The magic happens in one pan, meaning less cleanup for you tonight. You’ll get a gorgeous hit of smoky paprika and garlic that makes the tomato base feel incredibly rich without any extra effort. It's sophisticated enough to feel like a treat but simple enough to whip up while your brain is still trying to switch off from the workday. Just let it simmer for a few minutes until the sauce thickens slightly, and you’ll have a masterpiece that smells like a seaside bistro.
Ingredients
- 1 lb large shrimp — peeled and deveined
- 28 oz crushed tomatoes — one 14.5oz can plus a little extra or one large can
- 4 unit garlic — minced
- 1 tsp cumin
- 1 tsp smoked paprika
Method
- 1 Heat a large skillet over medium heat and add a splash of oil.
- 2 Sauté the minced garlic with cumin and smoked paprika for about 1 minute until fragrant.
- 3 Pour in the crushed tomatoes and simmer for 8-10 minutes until the sauce thickens slightly.
- 4 Stir in the shrimp and cook for 3-5 minutes, or until they turn pink and opaque.
- 5 Season with a pinch of salt and pepper to taste.
- 6 Serve immediately in shallow bowls with crusty bread for dipping.
Variations
- White Fish Swap — Replace shrimp with chunks of cod or tilapia; they will cook in about 4 minutes.
- Veggie Boost — Stir in a handful of fresh spinach at the very end until wilted for extra nutrients.
Notes
If you want even more depth, add a diced bell pepper during the garlic sauté step.
Equipment that helps
- Large Skillet — Allows you to simmer the sauce and cook the seafood in one go for easy cleanup.
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