Whole 30 Gluten Free Shrimp Tomato Stew
Total time40 min
Prep time15 min
Cook time25 min
5.0(16)
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Learn more →Ingredients
4 servings
- 1.5 lb large shrimp (21–25 count), peeled and deveined, tails removed
- 3 tbsp olive oil, divided
- 1 medium yellow onion, finely diced
- 1 red bell pepper, seeded and diced
- 4 garlic cloves, minced
- 2 tbsp tomato paste
- 1 tsp smoked paprika
- ½ tsp ground cumin
- ¼ tsp crushed red pepper flakes
- 1 can (28 oz) crushed tomatoes
- 1 cup chicken broth
- 1 tsp salt, plus more to taste
- ½ tsp black pepper
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
- lemon wedges, for serving (optional)
Instructions
- 1
Pat the shrimp dry with paper towels and season with a pinch of salt and pepper. Set aside.
- 2
Heat 2 tbsp of the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat until shimmering. Add the onion and bell pepper and cook, stirring occasionally, until softened and the onion is translucent, about 6–7 minutes.
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