One-Pan Shrimp Tagine
When you want the exotic flavors of a slow-simmered tagine without the hours of prep and waiting.
There is something incredibly soulful about a Moroccan tagine, but traditional versions can take all day to simmer. This version is designed for those nights when you crave deep, complex spices—like cumin, ginger, and turmeric—but your energy levels are low. By using shrimp as our protein, we cut the cooking time down significantly while maintaining that rich, earthy depth of flavor. The secret lies in the aromatics; sautéing the spices with garlic and onion creates a fragrant base that feels like it’s been simmering for hours. It's cozy, comforting, and fills your kitchen with an incredible aroma that makes even a quick weeknight dinner feel like a special event. Serve it over fluffy couscous or with crusty bread to soak up every drop of the spiced sauce.
Ingredients
- 1.5 lb large shrimp — peeled and deveined
- 1 unit yellow onion — finely diced
- 4 unit garlic — minced
- 1 tsp ground ginger
- 1 tsp cumin
- 1 tsp turmeric
- 0.5 tsp cinnamon
- 2 cup vegetable broth
- 1 cup canned diced tomatoes — with juices
- 2 tbsp olive oil
- 1 tsp saffron threads — optional but recommended
Method
- 1 Heat the olive oil in a large skillet or heavy-bottomed pot over medium heat.
- 2 Add the diced onion and sauté for 5 minutes until softened, then add minced garlic and all spices (ginger, cumin, turmeric, cinnamon). Stir for 1 minute until fragrant.
- 3 Stir in the diced tomatoes and broth. Bring to a gentle simmer and let cook for 8-10 minutes to allow flavors to meld.
- 4 Add the shrimp to the pot and cook for another 4-6 minutes until they turn pink and opaque.
- 5 Taste and add salt or pepper as needed. Serve immediately over couscous or with toasted bread.
Variations
- Vegetarian Swap — Replace shrimp with 2 cups of chickpeas (drained and rinsed) and simmer for an extra 5 minutes.
- Add Veggies — Toss in a handful of chopped zucchini or a cup of frozen peas during the last 5 minutes of simmering.
Notes
For extra depth, you can add a handful of chopped cilantro or parsley at the very end before serving for a pop of freshness.
Equipment that helps
- Large Skillet — Allows for easy sautéing and even heat distribution for the sauce.
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