Shakshuka with Garlic Shrimp
Shakshuka with Garlic Shrimp
Ingredients
For the Garlic Shrimp
- 1 pound shrimp, raw, peeled, deveined
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1/2 teaspoon paprika
- 1/4 teaspoon cumin
- 1/4 teaspoon red pepper flakes, or to taste
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
For the Shakshuka Base
- 2 tablespoons olive oil
- 1 red bell pepper, diced
- 1/2 onion, diced
- 3 cloves garlic, minced
- 1 teaspoon paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon red pepper flakes, or to taste
- 28 ounces canned crushed tomatoes
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
For Finishing and Serving
- 4 eggs
- 1/2 cup feta cheese, crumbled
- 2 tablespoons fresh parsley, chopped, for garnish
- 4 slices bread, toasted, for serving
Instructions
- 1
In a medium bowl, combine the raw, peeled, and deveined shrimp with 1 tablespoon of olive oil, 2 cloves of minced garlic, 1/2 teaspoon paprika, 1/4 teaspoon cumin, 1/4 teaspoon red pepper flakes, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Mix thoroughly by hand until the shrimp are evenly coated.
⏱️ 5 min
- 2
Heat a large skillet (preferably cast iron) over medium-high heat. Add the seasoned shrimp in a single layer. Cook for 2-3 minutes per side, or until the shrimp turn pink and opaque. Remove the cooked shrimp from the pan and set aside.
⏱️ 5 min
- 3
In the same skillet, add 2 tablespoons of olive oil. Add the diced red bell pepper and diced onion. Sauté over medium heat for 5-7 minutes, or until the vegetables are softened and translucent.
⏱️ 7 min
- 4
Add 3 cloves of minced garlic, 1 teaspoon paprika, 1/2 teaspoon cumin, and 1/2 teaspoon red pepper flakes to the softened vegetables. Stir and cook for 1 minute until the spices are fragrant.
⏱️ 1 min
- 5
Pour the canned crushed tomatoes into the pan. Add 1/2 teaspoon salt and 1/4 teaspoon black pepper. Stir everything together to combine.
⏱️ 2 min
- 6
Bring the tomato sauce mixture to a gentle simmer. Reduce heat to low, cover, and let it cook down slightly for 5 minutes, allowing the flavors to meld.
⏱️ 5 min
- 7
Using a spoon, create four small wells or indentations in the simmering tomato sauce. Carefully crack one egg into each well.
⏱️ 1 min
- 8
Sprinkle the crumbled feta cheese generously over the sauce and around the eggs. Gently nestle the cooked shrimp back into the sauce around the eggs.
⏱️ 1 min
- 9
Cover the pan with a lid. Continue to cook on low heat for 5-8 minutes, or until the egg whites are fully set but the yolks remain perfectly runny. Cooking time may vary based on desired yolk consistency.
⏱️ 8 min
- 10
Remove the lid. Garnish the shakshuka with fresh chopped parsley. Serve immediately, directly from the pan, with toasted bread on the side for dipping.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Shakshuka with Garlic Shrimp
For the Garlic Shrimp
- 1 pound shrimp, raw, peeled, deveined
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1/2 teaspoon paprika
- 1/4 teaspoon cumin
- 1/4 teaspoon red pepper flakes, or to taste
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
For the Shakshuka Base
- 2 tablespoons olive oil
- 1 red bell pepper, diced
- 1/2 onion, diced
- 3 cloves garlic, minced
- 1 teaspoon paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon red pepper flakes, or to taste
- 28 ounces canned crushed tomatoes
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
For Finishing and Serving
- 4 eggs
- 1/2 cup feta cheese, crumbled
- 2 tablespoons fresh parsley, chopped, for garnish
- 4 slices bread, toasted, for serving
Instructions
- 1
In a medium bowl, combine the raw, peeled, and deveined shrimp with 1 tablespoon of olive oil, 2 cloves of minced garlic, 1/2 teaspoon paprika, 1/4 teaspoon cumin, 1/4 teaspoon red pepper flakes, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Mix thoroughly by hand until the shrimp are evenly coated.
⏱️ 5 min - 2
Heat a large skillet (preferably cast iron) over medium-high heat. Add the seasoned shrimp in a single layer. Cook for 2-3 minutes per side, or until the shrimp turn pink and opaque. Remove the cooked shrimp from the pan and set aside.
⏱️ 5 min - 3
In the same skillet, add 2 tablespoons of olive oil. Add the diced red bell pepper and diced onion. Sauté over medium heat for 5-7 minutes, or until the vegetables are softened and translucent.
⏱️ 7 min - 4
Add 3 cloves of minced garlic, 1 teaspoon paprika, 1/2 teaspoon cumin, and 1/2 teaspoon red pepper flakes to the softened vegetables. Stir and cook for 1 minute until the spices are fragrant.
⏱️ 1 min - 5
Pour the canned crushed tomatoes into the pan. Add 1/2 teaspoon salt and 1/4 teaspoon black pepper. Stir everything together to combine.
⏱️ 2 min - 6
Bring the tomato sauce mixture to a gentle simmer. Reduce heat to low, cover, and let it cook down slightly for 5 minutes, allowing the flavors to meld.
⏱️ 5 min - 7
Using a spoon, create four small wells or indentations in the simmering tomato sauce. Carefully crack one egg into each well.
⏱️ 1 min - 8
Sprinkle the crumbled feta cheese generously over the sauce and around the eggs. Gently nestle the cooked shrimp back into the sauce around the eggs.
⏱️ 1 min - 9
Cover the pan with a lid. Continue to cook on low heat for 5-8 minutes, or until the egg whites are fully set but the yolks remain perfectly runny. Cooking time may vary based on desired yolk consistency.
⏱️ 8 min - 10
Remove the lid. Garnish the shakshuka with fresh chopped parsley. Serve immediately, directly from the pan, with toasted bread on the side for dipping.
⏱️ 1 min