What I Cook When I Crave Shrimp Recipes: 1 Pan Wonder

Oh, you know that feeling, right? That little voice that whispers, “Shrimp!”? It happens to me all the time, especially when I’m looking for that perfect weeknight dinner that feels a little special but doesn’t take forever. That’s exactly why What I Cook When I Crave Shrimp Recipes often leads me straight to this amazing Shrimp with Tomato Sauce and Rice. It’s got that incredible flavor explosion, that hint of spice, and it’s ready in a flash – seriously, my tastebuds do a happy dance every single time. It all started years ago on a super hot afternoon when I first discovered just how magical shrimp could be; it was like a flavor lightbulb went off!

Why This Shrimp Recipe is a Go-To

So, why is this my absolute favorite when that shrimp craving hits? Let me break it down for you:

• It’s lightning fast: Seriously, from chopping to table in under 45 minutes. Perfect for those “I need dinner NOW” moments.
• Packed with flavor: The savory tomato sauce, a hint of spice from hot sauce, and tender shrimp together? Pure deliciousness!
• Super simple: You don’t need to be a gourmet chef for this one. Most of the magic happens in one skillet.
• Easy-to-find ingredients: No fancy, hard-to-get stuff here. You probably have half of it in your pantry already.

Gather Your Ingredients for What I Cook When I Crave Shrimp Recipes

Alright, let’s get our mise en place ready! This is the fun part where we gather everything we need to make this shrimp recipe sing. Trust me, having all your ingredients prepped makes the cooking process a total breeze. Here’s what you’ll need:

For the Sauce

This is where all the flavor magic happens before the shrimp even hits the pan!

• 1 large onion, finely chopped
• 1 large green pepper, chopped
• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 1 can (8 ounces) tomato sauce
• 1/2 cup reduced-sodium chicken broth
• 1 jar (4 ounces) diced pimientos, drained
• 1 to 2 tablespoons Louisiana-style hot sauce (adjust to your spice preference!)
• 1/4 teaspoon onion salt
• 1/4 teaspoon pepper

For the Shrimp

The star of our show!

• 2 pounds uncooked large shrimp, peeled and deveined

For Serving

To make it a complete meal!

• 5-2/3 cups hot cooked rice

Easy Steps for What I Cook When I Crave Shrimp Recipes

Alright, let’s get this party started! This recipe is all about making your life easier while still delivering a punch of flavor. You’ll be amazed at how quickly this comes together, especially all in one pan! We’re going to start with building that delicious sauce base.

First things first, grab a large skillet – your trusty sidekick for this adventure. Pop it on medium heat and add your olive oil. Once it’s shimmering a bit, toss in your finely chopped onion and that chopped green pepper. We want to sauté these until they’re nice and tender, soft enough to give way easily. This usually takes about 5-7 minutes. Don’t rush this part; getting them nice and soft builds a great foundation!

Now for the aromatic magic! Add your minced garlic to the skillet. Give it a quick stir and cook for just about 1 minute, or until you can really smell that wonderful garlicky goodness. Be careful not to burn it, though – burnt garlic isn’t our friend! You can totally swap out the green pepper for red bell pepper if that’s what you have on hand; it’ll just change the color a tiny bit.

Time to bring in the rest of the sauce components! Pour in that can of tomato sauce, followed by the reduced-sodium chicken broth. Then, add your drained diced pimientos – they give a little sweetness and color. Now, for the kick! Stir in the Louisiana-style hot sauce. I usually go for about 1 tablespoon to start, and you can always add more if you like it spicier. Sprinkle in the onion salt and pepper. Give it all a good stir to combine everything.

Bring this beautiful mixture to a boil, then immediately reduce the heat to low. Pop a lid on that skillet and let it simmer away for about 10 minutes. This little simmering party lets all those flavors meld together perfectly. Give it an occasional stir, just to make sure nothing is sticking to the bottom.

Almost there! Now for the stars of the show: the shrimp. Add your peeled and deveined shrimp directly into the simmering sauce. Stir them in gently to make sure they’re all coated. Cook for another 5-7 minutes, or until the shrimp are completely pink and opaque. Shrimp cook SO fast, so keep an eye on them! Overcooked shrimp can get a little rubbery, and we definitely don’t want that. If you’re using frozen shrimp, make sure they’re thawed first. You can totally add a splash more broth if the sauce seems too thick after adding the shrimp.

And just like that, dinner is served! Spoon this amazing shrimp mixture over your hot cooked rice. It’s a complete, satisfying meal that’s ready in a flash. Enjoy every single bite – you’ve earned it! If you really love shrimp, you might also want to check out my Garlic Shrimp and Asparagus Skillet for another quick winner!

Tips for Shrimp Recipe Success

Making sure your shrimp comes out perfectly every single time is easier than you think! For this recipe, the biggest thing is to not overcook those lovely shrimp. They cook super fast, so as soon as they turn pink and opaque, they’re pretty much done. Honestly, I learned this the hard way years ago – rubbery shrimp are the worst! Always buy good quality shrimp; it really makes a difference.

And here’s a little trick: if your shrimp are all different sizes, they might cook at different rates. So, try to get them as uniform as possible. If you’re not using it right away, you can even stir in that splash of lemon juice right at the end to brighten everything up. If you love shrimp dishes like this, you should absolutely check out my Garlic Butter Shrimp Pasta recipe too!

Serving Suggestions for Your Shrimp Recipe

This shrimp dish is fantastic all on its own, but it really shines when you pair it with something to soak up all that amazing sauce. Of course, the recipe calls for rice, which is a classic for a reason! But don’t stop there. A simple side salad with a light vinaigrette is always a winner. You could also serve it with some steamed broccoli or green beans for extra veggies. For more ideas on what to serve with pretty much anything, head over to my huge list of side dishes – you’re bound to find something perfect!

Storage and Reheating

Got leftovers? Lucky you! Let this delicious shrimp dish cool down completely before you tuck it away. Store it in an airtight container in the fridge, where it’ll keep well for about 2-3 days. When you’re ready for round two, gently reheat it on the stovetop over low heat or in the microwave. Give it a little stir halfway through so everything heats up nicely without overcooking those shrimp!

Frequently Asked Questions About This Shrimp Dish

Got some questions buzzing around your head about this yummy shrimp recipe? I totally get it! It’s always good to clear things up before you dive in. Here are a few things folks often ask:

Can I use frozen shrimp for this recipe?

Absolutely! You can totally use frozen shrimp. Just make sure they’re completely thawed before you add them to the simmering sauce. You can thaw them quickly by running them under cold water in a colander. That way, they’ll cook up perfectly and not add extra water to your sauce.

What if I don’t have green peppers?

No worries at all! If green peppers aren’t your jam, or you just don’t have any on hand, you can easily swap them out. Red bell pepper works beautifully here – it adds a lovely sweetness and color. You could also skip the pepper altogether if you’re really in a pinch, and it’ll still be incredibly delicious. The onion and garlic will carry a lot of the flavor!

How spicy is this Shrimp with Tomato Sauce and Rice?

That’s a great question! The heat level really comes down to how much Louisiana-style hot sauce you add. I usually start with 1 to 2 tablespoons, which gives it a nice, noticeable kick but isn’t super fiery. If you’re sensitive to spice, start with just half a tablespoon and taste it. If you love things piping hot, then feel free to add a bit more! You can always find more spicy shrimp ideas over at Taste of Home, too.

Can I make this recipe ahead of time?

You can definitely prep some parts ahead! You can chop your veggies and even make the sauce base a day in advance and store it in the fridge. Then, when you’re ready to eat, just reheat the sauce and add the fresh shrimp at the end. Cooking the shrimp right before serving is best to ensure they aren’t overcooked.

Nutritional Information

Just a heads-up, this is an estimate, and your results might vary a little depending on the exact ingredients you use. But generally, a serving of this delicious Shrimp with Tomato Sauce and Rice comes in around 273 calories, with about 3g of fat, 22g of protein, and 37g of carbohydrates. Pretty great for such a flavorful meal, right?

Share Your Creations!

Alright, my fellow shrimp lovers, I’d love to hear all about it! Did you try this recipe? Did it hit the spot when that shrimp craving struck? Please, tell me everything in the comments below, or even better, snap a pic and tag me on social media! Seeing your culinary triumphs makes my day. Don’t forget to share your experiences over on my main recipe page too!