Spicy Shrimp &
Tomato Stew
A bold, deeply flavored stew of sautéed poblano pepper and onion simmered with diced tomatoes, kidney beans, cumin, chili powder, and hot sauce — then finished with shrimp cooked just until pink and tender. Ready in 30 minutes and genuinely satisfying. Serve over cauliflower rice and let the spicy tomato broth do its thing.
- 2–3 lb raw shrimp, peeled & deveined
- 1 white onion, chopped
- 1 poblano pepper, chopped
- 3 cloves garlic, minced
- 1 tbsp olive oil
- 2 cans diced tomatoes (14 oz each)
- 1 can dark red kidney beans, drained & rinsed (see lower-carb tip)
- 2 tsp chili powder
- 1 tsp cumin
- 2 tbsp Tapatio or other hot sauce (adjust to taste)
- ½ tsp salt
- ¼ tsp black pepper
- — fresh cilantro, to garnish (optional)
- — lime wedges, to serve (optional)
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1
Sauté the vegetables
Heat the olive oil in a large saucepan over medium heat. Add the chopped onion and poblano pepper and sauté for 5 minutes, stirring occasionally, until softened. Add the garlic and cook for 1 more minute until fragrant.
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2
Build the stew base
Add the diced tomatoes with their juice, drained kidney beans, chili powder, cumin, hot sauce, salt, and pepper. Stir well to combine. Bring to a gentle boil then reduce heat to medium and simmer uncovered for 15 minutes, stirring occasionally, until the flavors have melded and the stew has thickened slightly. Taste and adjust — more hot sauce for heat, a pinch more salt, or a squeeze of lime to brighten.
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3
Add the shrimp
Add the shrimp to the simmering stew and stir to submerge them in the sauce. Cook for 3–4 minutes only — the shrimp are done the moment they turn opaque and pink all the way through. Pull them immediately. Overcooked shrimp become rubbery and tough within minutes, so watch closely and don't walk away.
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4
Serve
Ladle into bowls over cauliflower rice. Garnish with fresh cilantro and a squeeze of lime and serve immediately — shrimp continue to cook in the residual heat of the stew so serve right away for the best texture.
- Shrimp cook in 3–4 minutes: The original recipe called for 15 minutes — that produces rubbery, overcooked shrimp. Add them last, watch them closely, and pull them the moment they turn pink and opaque throughout. They continue to cook slightly in the hot stew even after the heat is off.
- Poblano pepper adds the right heat: Poblanos are mildly spicy with a deep, slightly smoky flavor that's distinct from regular green bell peppers — they're what gives this stew its character. Find them in the produce section near other peppers. If you can't find one, a green bell pepper plus a pinch of cayenne works in a pinch.
- Lower carb option: Kidney beans bring heartiness and fiber but also more carbs — reduce to half a can or skip entirely and add extra shrimp for a higher-protein, lower-carb version of this stew.
- Adjust the heat: Two tablespoons of Tapatio gives this stew a real kick — start there and taste before adding more. For a milder version reduce to 1 tablespoon. For serious heat lovers, add sliced jalapeño along with the onion and pepper.
- Serve immediately: This stew is best served right after the shrimp are cooked — if you need to hold it, remove the shrimp from the stew and add them back when ready to serve to prevent overcooking.