Easy, comforting shrimp stew, cooked in a Mediterranean-style rustic chunky tomato sauce! Loads of flavor from fresh garlic, onions, bell peppers and warm spices. You’ll want to make this for close friends and family, adding your favorite bread to sop up all the goodness (and maybe a bottle of your favorite wine.)
Be sure to grab my tips for how to make this shrimp stew recipe and ways to serve it!
Cozy stews have the ability to warm you up from head to toe. They are really the reason I look forward to cooler whether, when I can pull out my trusted crockpot or Dutch oven to make a hearty Italian beef stew, Moroccan vegetable tagine, or unstuffed cabbage rolls (all three are so worth trying, by the way!)
When I’m in the mood for something extra special, I always look to seafood. Can’t help it, must be the Mediterranean blood 🙂 Saucy Moroccan fish or Sicilian-style fish stew often make an appearance on the table next to some crusty whole wheat bread.
This time, I wanted to do something with shrimp, since I had a bag sitting in my freezer. I love baked shrimp, but I wanted to go for something hearty and “saucy.” A shrimp stew so to speak. And lucky for me, I happened upon an inspiration from the eastern coasts of the Mediterranean, and particularly Gaza…
A flavor-packed shrimp stew in chunky tomato sauce with bell peppers and warm Eastern Mediterranean spices. My family went nuts for it!
This shrimp stew recipe is easy to make. So simple and rustic, the kind you’ll want to make for close friends and family, adding just your favorite bread to sop up all the goodness (and maybe a bottle of your favorite wine)
If you’re looking to serve up something homey and comforting, but still unique, this shrimp stew will absolutely deliver. Let me tell you a bit more about it…
About this Mediterranean-Style Shrimp Stew
This baked shrimp stew takes us to the eastern coasts of the Mediterranean, and particularly Gaza, where the inspiration for this recipe came from.
Zibdiyit Gambari, which literally translates shrimp in a clay pot, is a popular signature dish of Gaza’s seaport restaurants. It also resembles a seafood dish from Egypt’s Alexandria, which is fun for this Alexandria lover (Much of my childhood summers were spent in Alexandria eating all sorts of seafood, and the flavors in this shrimp stew did bring back some wonderful memories).
And let me tell you, there is no shortage of flavor in this baked shrimp stew!
This rustic shrimp stew is cooked in a chunky tomato sauce with lots of fresh garlic, onions and bell peppers. Then come a foursome of warm, earthy spices that bring about a decidedly eastern Mediterranean twist–coriander, sumac (a deep red, tangy spice from sumac berries), cumin, and cardamom. For just a bit of a kick, I add some chili pepper flakes (and if you want to go for the real deal spicy version, feel free to add some chopped hot peppers or jalapenos).
And, I just love the unexpected addition of toasted sesame seeds and pine nuts. Both are optional, but I think they really add great nuance and texture to this comforting dish.
In my version of this saucy baked shrimp stew, I used large shrimp or prawns, although smaller shrimp is more typically used.
Traditionally, this Mediterranean-style shrimp stew is cooked in what is known as zibdiyas, which are handmade porous clay bowls. But you can use any oven-safe pot or cast iron skillet with a lid, ramekins or a stoneware baking dish will work great as well!
How to Make this Baked Shrimp Stew Recipe:
There are really two components to this easy baked shrimp stew recipe: 1) make the sauce 2) add shrimp and bake. Here is how it goes:
– First step is to prepare the chunky tomato sauce. Start by sauteing onions, bell pepper, an garlic. Then, add spices and cook for a few seconds to a minute till nice and fragrant. From there, we add the tomatoes and water and let things simmer for about 10 to 15 minutes or so.
– Then, if you’re not already using an oven-safe skillet, transfer the sauce to an oven-safe baking dish. Add shrimp and be sure to nestle it well in the sauce. Stir in fresh parsley, toasted sesame seeds and pine nuts. Cover and bake briefly (about 7 to 9 minutes or so in 375 degree F heated-oven. Ovens vary). Uncover and place under broiler briefly until shrimp is ready (shrimp is cooked when it turns from grey to an opaque pink).
Important Tips
1. If shrimp is frozen, thaw properly before you start making this stew. If you think of it in advance, put your shrimp in the fridge to thaw overnight. Or, to quickly thaw shrimp, place it in a colander in the sink and run cold water over them for about 5 minutes. Toss the shrimp a bit to make sure they are all exposed to the cold water.
2. How to Know if Shrimp is Ready? Shrimp cooks pretty quickly, so you’ll want to be watchful of that, particularly because ovens do vary. It should take somewhere between 7 and 9 minutes, covered. Then, if you like, uncover and place it under the broiler until it’s ready. Shrimp is ready when it turns from grey to an opaque pink (look at the thickest part of the shrimp, and if it’s no longer grey, shrimp is ready.) It should have a nice bite to it and should not feel dry or rubbery.
For more helpful tips about working with shrimp be sure to check out our Guide to Buying and Cooking Shrimp.
What to Serve Along this Shrimp Stew Recipe?
This warm-your-belly shrimp stew is great with some crusty bread to pick up the tasty sauce. But I also like to serve it on top of this Greek lemon rice, Lebanese rice, quinoa or grain of choice.
And you can easily turn it into an Eastern Mediterranean feast by adding a side of Baba Ganoush or Hummus; and a salad such as Balela, Fattoush or Tabouli
More shrimp recipes:
Grilled Shrimp with Roasted Garlic Cilantro Sauce
Spicy Shrimp and Chorizo Couscous
See More Stew Recipes here
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Baked Shrimp Stew in a Mediterranean Chunky Tomato Sauce
- Total Time: 35 minutes
- Yield: 6 to 8 servings 1x
Description
Easy, comforting shrimp stew, cooked in a Mediterranean-style rustic chunky tomato sauce! Loads of flavor from fresh garlic, onions, bell peppers and warm spices. You’ll want to make this for close friends and family, adding your favorite bread to sop up all the goodness (and maybe a bottle of your favorite wine.)
Ingredients
- Extra virgin olive oil (I used Private Reserve Greek olive oil)
- 1 large red onion, chopped
- 1 bell pepper, cored, chopped
- 5 garlic cloves, chopped
- 1 ½ tsp ground coriander
- 1 tsp sumac
- 1 tsp cumin
- 1 tsp red pepper flakes
- ½ tsp ground green cardamom
- 2 15-oz cans diced tomatoes
- ½ cup water
- Kosher salt and black pepper
- 2 ½ lb large shrimp
- 1 cup parsley leaves, chopped
- 1/3 cup toasted pine nuts, optional
- ¼ cup toasted sesame seeds, optional
- Lemon or lime wedges to serve
Instructions
- Preheat the oven to 375 degrees F and position an oven rack in the middle
- In a large skillet or frying pan, heat 2 tbsp extra virgin olive oil until shimmering but not smoking. Add chopped onions, bell peppers, and garlic. Cook for 3 to 4 minutes, tossing regularly. Stir in spices and cook another minute or so till fragrant.
- Add diced tomatoes and water. Season with kosher salt and pepper. Bring sauce to a boil, then lower heat and let simmer about 10 to 15 minutes.
- Transfer sauce to an oven-save dish (unless you are using a large, deep, oven-safe skillet). Stir shrimp well into the sauce. Add parsley, pine nuts, and toasted sesame seeds. Cover with lid (or tightly with foil.)
- Transfer to heated oven and bake for about 7 to 9 minutes or so (depending on your oven), then uncover and broil very briefly till shrimp is ready (shrimp is ready when it turns from gray to a translucent pink in the thickest parts.)
Notes
- Cook’s Tip: If shrimp is frozen, thaw in fridge overnight or place it in a colander and run cold water for 5 minutes or so (toss shrimp occasionally to make sure they’re all well-exposed to the water)
- Visit our Online Shop to browse our olive oil bundles and all-natural and organic spices
- This recipe is inspired by The Gaza Kitchen‘s Zibdiyit Gambari recipe.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Entree
- Method: Baked
- Cuisine: Mediterranean
*This post originally appeared on The Mediterranean Dish in 2015 and has been recently updated with new information and media for readers’ benefit. Enjoy!
Always looking for a new way to prepare shrimp!
Awesome!
Very easy dish to prepare. I used my dutch oven on the stove top to saute the veggies & then added the rest of the ingredients to prepare the sauce. Next in, the shrimp & parsley, put on the lid & popped it into the oven. 1 less pot to wash.
I did not have cardamom so I substituted it with 50/50 of cinnamon and nutmeg and it worked. I omitted the red pepper flakes as I do not like heat. We enjoyed it very much. I served it with Basmati Rice as I did not include any of the nuts.
The directions say to use the middle rack. When I opened the pot after 8 mins, the shrimp was fully cooked.
Why broil?
FYI – It does not specify if the can of diced tomatoes should be added with juice or not. I am a seasoned cook, so I knew what it meant. To those who are not, I suggest being more specific with the instructions.
Thanks so much for sharing! So glad you enjoyed it.
Wonderful! Just finished making (and eating) this. I didn’t have bell pepper but used a jalapeno half seeded for some nice color and a bit of heat.
I served with your Greek lemon rice and sauteed asparagus.
Thanks for a great meal!
So glad you enjoyed it, Newell! Thank you for sharing.
This was our Friday dinner and just wow. It was one of those unforgettable meals.
Oh, this is amazing!! This recipe looks like Fall in a bowl – fabulous!
Love how the shrimp is baked for this stew. So delicious! We all loved it.
Everyone at my house really loved this! So comforting!
Would it be possible to substitute bay scallops for the shrimp? If so, what steps would I need to take?
Here’s a scallops recipe that’s similar but more appropriate for scallops: https://www.themediterraneandish.com/easy-scallops-recipe/
How would i sub scallops for the shrimp? This looks yummy!
Katie, here’s a scallops recipe that’s along these lines but more appropriate for scallops: https://www.themediterraneandish.com/easy-scallops-recipe/
Such a delicious dish with so much flavor!
This was so awesome and SO full of flavor! I have yet to try a recipe of yours that I haven’t loved.
Just made this last night. It was so good – I’ve never used that exact combination of spices / herbs before (coriander seed, cumin, sumac, cardamom, parsley, toasted sesame and lemon.) Loved it! Also, I did as most recipe writers hate and made a modification (lol). I didn’t have enough shrimp, so I mixed in half whitefish. It tasted great to us! Thanks for the recipe!
So glad you enjoyed! And I love that you modified it to use whitefish in addition. Great idea!
Home run blast for the Baked Shrimp Stew in a Mediterranean Chunky Tomato Sauce, Suzy! I cooked it for my wife and she loved it! 5 Stars! Easy to make and delicious.
We had to skip the rice and other desirable carbs. We’re doing low carb and any low carb recipes are much appreciated. Keep it going.
Yay, Edward! So glad you enjoyed this recipe. It’s one of my favorites. And now i want to make it again soon!
This recipe is fantastic! I’ve made it twice now and absolutely love it! Will be making this a lot in the fall/winter months! Thank you for sharing this recipe! 😀
Wonderful, Crystal! Thank you so much!
Hi Suzy! I made this for my husband and son tonight and it was amazing! We LOVED the toasted pignoli nuts and sesame seeds in this recipe. I almost skipped the cardamom because I only had the whole pods and didn’t feel like crushing them, but so glad I made the effort because it really added to the dish! I only had extra jumbo shrimp, but cut it up to made them the similar in size like you had it. Absolute hit! Thank you for an excellent recipe 🙂
Awesome, Donna! I am so glad you enjoyed it!
Delish, made it today for my brother in law and family. It was a hit!!
Great to hear, Ana! Glad your dinner was a success! Thanks for taking the time to share with me.