Shrimp Stew
A comforting, tomato-based stew loaded with plump, tender shrimp and aromatic vegetables. This Low Country classic simmers gently on the stovetop, filling the kitchen with smoky, savory aromas. Ready in about an hour, it's perfect served with crusty bread or steamed rice.
For 4 servings
- prep
Pat the shrimp dry and season.
1.Pat the peeled and deveined shrimp very dry with paper towels.2.Season lightly with a pinch of salt and black pepper.TIPDry shrimp sear better and won't steam in the pan. - fry · ~3 min
Sear the shrimp.
1.Heat 1 tablespoon oil in a dutch oven over medium-high heat until shimmering.2.Add shrimp in a single layer and sear for 1 minute per side until just pink.3.Transfer to a plate and set aside. Do not wipe the pot.TIPWork in batches if your pot is crowded — overcrowding drops the pan temperature and steams the shrimp. - saute · ~8 min
Build the aromatic base.
1.Add the remaining 1 tablespoon oil to the same pot and reduce heat to medium.2.Add diced onion, bell pepper, and celery and cook until softened (5-7 min).3.Add minced garlic and cook until fragrant (30 seconds).TIPScrape up any browned bits from the shrimp — that's pure flavor. - saute · ~5 min
Add tomatoes and spices.
1.Add diced tomatoes, smoked paprika, cayenne pepper, and bay leaves.2.Cook, stirring occasionally, until tomatoes break down and release their juices (5 min). - simmer · ~20 min
Simmer the stew base.
1.Pour in the water and Worcestershire sauce.2.Bring to a boil, then reduce heat to low.3.Cover and simmer gently for 20 minutes, stirring once or twice.TIPThe stew should barely bubble — a vigorous boil will make the vegetables mushy. - assemble · ~3 min
Return the shrimp to the stew.
1.Remove the bay leaves and discard.2.Gently stir the seared shrimp back into the stew.3.Simmer for 2-3 minutes just until shrimp are heated through.TIPDon't overcook the shrimp at this stage — they'll turn rubbery. 2 minutes is plenty. - mix · ~1 min
Finish with lemon juice and adjust seasoning.
1.Stir in the fresh lemon juice.2.Taste the broth and add more salt or cayenne if needed. - serve
Ladle into bowls, garnish with parsley, and serve hot.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Pat shrimp thoroughly dry before searing to ensure a nice brown crust instead of steaming.
- 2Sear shrimp in a single layer and work in batches if needed to avoid overcrowding the pot.
- 3Scrape up browned bits from the pot after searing shrimp — they add deep savory flavor to the stew.
- 4Simmer the stew base gently on low heat; a vigorous boil will make the vegetables mushy.
- 5Return shrimp to the stew only at the end and heat just 2-3 minutes to keep them tender.
- 6Taste the broth before serving and adjust salt, cayenne, or lemon juice per your preference.
Adapt it for your goals.
Spicy andouille
Add 100g sliced andouille sausage with the onion and bell pepper for a heartier, spicier stew that's common in Low Country cooking.
creamy coconutCreamy coconut
Swap 1 cup water with full-fat coconut milk and add 1 tsp ginger for a creamy, tropical twist that mellows the heat.
low carb / ketoLow-carb / keto
Serve over cauliflower rice instead of crusty bread or regular rice to keep carbs low while enjoying the same rich flavors.
extra vegetableExtra vegetable
Add 1 diced zucchini or a handful of okra along with the tomatoes for more texture and nutrients.
Why this is on our healthy list.
Lean high-quality protein
Shrimp provide a low-fat source of complete protein, supporting muscle repair and satiety.
Rich in antioxidants
Tomatoes and bell peppers supply lycopene and vitamin C, which help combat oxidative stress.
Source of B vitamins
Shrimp and vegetables offer B12, niacin, and B6, supporting energy metabolism and nerve health.
Low in saturated fat
This stew uses minimal oil and no dairy, keeping saturated fat low while delivering robust flavor.
Frequently asked questions
Yes, but thaw them completely in the refrigerator, then pat very dry with paper towels before searing to avoid excess water.
