Super Easy and Quick Mediterranean Shrimp Stew

by Mira

Shrimp recipe for beginner cooks. Just sauté the garlic, add the rest of the ingredients to the wok, cover it for 35 minutes, and you’re done.

Well, I lied a little. You have to blanch the tomatoes, to be able to peel them, but there's nothing to it. You just immerse them in boiling water for 30 seconds. I do it one by one in a small kettle. Next you let them cool for a while, and then you can easily peel them.

For this recipe you need frozen precooked deveined tail-on shrimp (with the shell peeled off and the vein that goes along the back removed), tomatoes, oranges, garlic, salt and pepper, and a little olive oil. Also some parsley at the end, when you serve it. That’s all. You may also use some white wine, but you don’t have to. Plain water works just fine.

If you don't have fresh tomatoes, you can make this recipe with canned diced tomatoes. I've been using fresh tomatoes lately because the canned ones give me acid (on account of the preservative), but if you don't have that problem, this recipe will be even easier to make for you.

It's one of those dishes that you can make when all you have is some stuff in the freezer and some cans of tomatoes. That's how I ended up making mine. Had some old oranges, some tomatoes getting old, and the shrimp from months ago, when I planned to make this recipe for some visitors who never materialized.

Prep time 15 min  -  Total time 50 min
Ingredients for 4 servings
500 grams / 18 oz frozen precooked deveined shrimp  • 4 large tomatoes  • 2 oranges  • 200 grams / 7 oz pitted olives  • 8 cloves of garlic  • 2 teaspoons salt  • 2 teaspoons sugar  • 3 tablespoons olive oil  • a large bunch of parsley

1. Chop the garlic and set aside 10 minutes for the allicin to form. It has antibacterial, antiviral, antifungal, and all sorts of other beneficial properties.
2. Blanch the tomatoes by immersing them in boiling water. I use an ibrik and do the tomatoes one by one. You are supposed to leave them in for a very short time (15 seconds), but I end up leaving them longer as I do stuff around the kitchen. Still, you don’t want to boil them – just to be able to peel them; so 30 seconds should be enough. Then you set them to cool, and eventually peel and slice them.
3. Peel and slice the oranges.
4. Sauté the garlic with the salt in olive oil for a minute (in a wok).
5. Add the sugar, tomatoes, and oranges to the wok. Give it all a stir. Then add the frozen shrimp. Add 200 ml / 5 fl oz of water (or white wine) and cover. Boil for 35 minutes, stirring once.
6. Serve with parsley.

Recipe  5.0/5 Stars (1 Votes)

Shrimp Stew Photos

Sauté the garlic; then add everything else to wok
Sauté the garlic; then add everything else to wok
© Mira at Wizzley
Boil for 35 mins. Stir once
Boil for 35 mins. Stir once
© Mira at Wizzley
Serve with parsley
Serve with parsley
© Mira at Wizzley


It’s a super easy recipe, as you can see. The only drawback for me is that shrimp is expensive here (the bag I used here cost $15). Otherwise I’d do this recipe often. It’s one of my favorites. Note that you can use frozen fish instead of shrimp.

How to Make This Recipe Even Better

Add white wine instead of water.

Use some ginger as well.

Jamie's 15-Minute Meals, the Book
Jamie Oliver's Food Escapes (2011), DVDs, 289 mins
Updated: 02/23/2014, Mira
Thank you! Would you like to post a comment now?


Mira on 02/06/2016

I like merlucius myself, but you can use anything, really. In fact, I want to try it with a combination of merlucius and anchovies. I have been using anchovies with pasta and really like the savory taste they impart. You'd think it would be too strong, but it's not.

DerdriuMarriner on 02/04/2016

Mira, Everything about shrimp stew looks and sniffs so great that it tastes like more, not just with the serving but throughout the preparation.
What fish do you recommend when you make the shrimpless version of the stew?

Mira on 12/17/2014

Hi Frank, I know of people who have allergies to various seafood, but I've never heard of an allergy to shrimp myself. But apparently people can have allergies to all kinds of fish. Still, I think it may have just as well been the curry.

frankbeswick on 12/16/2014

Here is a question that I need answering. My son has a sensitive digestion and recently suffered after having a shrimp curry in Malaysia, where he works. We are uncertain whether it was due to an impurity in the shellfish or whether he could be allergic to seafood, which has caused him problems before. What do you think, Mira?

Mira on 12/16/2014

This one is really easy but I recommend you try it with white wine and ginger!

WriterArtist on 12/15/2014

The photo is tempting and the recipe looks easy. These are many dishes I wish I knew the ingredients and the courage to try, sometimes my new dishes end up in disaster but I keep trying.

Mira on 05/05/2014

I particularly remember culinary delights when I associate them with certain trips or special events. :) And when I can't easily recreate them at home.

Guest on 05/05/2014

Mira, Sometimes it is so pleasant to see recipes in my mind. And when I've finished that mental meal, I am full and I am satisfied. I love to recall in my mind particular tastes and textures, such as a spoonful of yogurt or black and white pepper on potatoes or a purée of cauliflower and sweet potatoes spiced with cinnamon. Yummy.

Mira on 05/05/2014

That's funny. I see recipes in my mind quite often, too. And, just like you, I don't always have the right energy to cook, despite absolutely loving it.

Guest on 05/05/2014

Mira, I was thinking of your recipe the other day. Spring is off to a cool start, which is fine with me, but it's aggravated my upper respiratory system. It's been raining lately, so I've been focusing on soups. I have a soup recipe for shrimp with sweet potatoes recipe that I love, and then I remembered your recipe. I'm a little enervated so I've had to settle for the ease of canned soups. Nevertheless, I made both recipes in my mind, and they were exquisite.

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