Shrimp Tomato Poached Skillet
When you want a warm, hearty hug in a bowl without the long prep time.
There is something deeply comforting about a bubbling skillet of rich tomato sauce and tender seafood. This dish hits that sweet spot when you're exhausted but still craving a meal that feels like it took some effort to create. We lean into a classic poaching method where the shrimp cook gently in a fragrant, spiced tomato base—meaning less time hovering over the stove and more time relaxing. The secret is the heavy pinch of cumin and smoked paprika, which gives the sauce a deep, earthy backbone. It serves as a perfect standalone meal, but it's also incredibly versatile for dipping bread into. You get that slow-simmered flavor profile in under 30 minutes, making it your ultimate 'I can't believe I just made this' dinner.
Ingredients
- 1.5 lb large shrimp — peeled and deveined
- 2 tbsp olive oil
- 1 unit onion — finely diced
- 4 unit garlic — minced
- 1 tsp cumin
- 1 tsp smoked paprika
- 0.5 tsp cayenne pepper — optional for extra heat
- 1 unit crushed tomatoes — 14.5 oz
- 0.5 cup vegetable broth
- 2 tbsp fresh parsley — chopped
- 1 pinch salt
Method
- 1 Heat the olive oil in a large skillet over medium heat. Add the onion and sauté for about 5 minutes until soft and translucent.
- 2 Stir in the minced garlic, cumin, smoked paprika, and cayenne pepper. Sauté for 1 minute until fragrant.
- 3 Pour in the crushed tomatoes and vegetable broth. Bring the mixture to a gentle simmer and let it bubble for 10 minutes to thicken slightly.
- 4 Nestle the shrimp into the sauce. Simmer for 5-7 minutes, or until the shrimp turn pink and opaque.
- 5 Stir in the parsley and season with a pinch of salt. Serve immediately with crusty bread or over a bed of couscous.
Variations
- Vegetarian Swap — Replace the shrimp with 14 oz of firm tofu cubes or chickpeas for a hearty plant-based meal.
- Extra Hearty — Add a can of drained cannellini beans to the sauce during the simmering step for extra texture.
Notes
If using frozen shrimp, ensure they are fully thawed and patted dry before adding to the pan to prevent the sauce from becoming too watery.
Equipment that helps
- Large Skillet — Allows you to sear the aromatics and simmer the sauce in one pan to minimize cleanup.
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