Herby Shrimp with Tomato Shallot Sauce

All you need is one pan and 30 minutes to prepare this delicious herby shrimp with tomato shallot sauce. Top the sweet shrimp in a savory rich sauce with lemon herb oil for one satisfying meal.

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• Watch how to make this
• What makes this dish special
• Ingredients
• Substitutions and variations
• Step-by-step instructions
• Make-ahead and storage
• Frequently asked questions
• More one-pan seafood recipes
• Recipe

Watch how to make this

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Ingredients

• Herbs: Use a combination of parsley, basil, and cilantro for the herb oil. If you dislike any of the herbs, substitute it with the other. Make sure to use fresh herbs and not dried for the best results.
• Shrimp: The main protein in this dish, providing a delicate seafood flavor and tender texture.
• Shallots: Shallots add a sweet and mild onion flavor to the dish, enhancing its aromatic profile. If shallots are not available, you can use yellow onions as a substitute.
• Tomato paste: Adds richness, depth of flavor, and a hint of sweetness to the sauce, creating a robust base for the dish.
• White wine: Adds acidity, complexity, and a subtle fruity flavor to the sauce, balancing the richness of the other ingredients. If you prefer not to use wine, you can substitute it with vegetable or chicken broth.
• Canned tomatoes: Provide a convenient and flavorful base for the sauce, adding sweetness and tanginess to the dish.
• Cannellini beans: Contribute creaminess and protein to the dish, adding texture and nutritional value. If cannellini beans are unavailable, you can substitute them with other white beans such as navy beans, Great Northern beans, or butter beans.

Substitutions and variations

• Protein: You can substitute shrimp with other seafood such as scallops, or firm fish like cod or halibut. Alternatively, tofu or tempeh can be used as a vegetarian option.
• Vegetables: You can add extra vegetables to this dish including spinach, kale, mushrooms, or bell peppers.

Step-by-step instructions

Step 1: Make lemon herb oil

Don't you love it when you think of a dish and you happen to have all of the ingredients? Hopefully, this applies to you for this herby shrimp with tomato shallot sauce recipe. I wanted to keep it relatively basic with ingredients that you can easily swap out.

For instance, lemon herb oil can easily be adapted to what you have on hand. I used a combination of parsley, basil, and cilantro but you can use only one or two of the three. Feel free to also swap out the lemon for lime. Blend the ingredients in a Vitamix, season with salt and pepper, and set aside for later.

Feel free to make the lemon herb oil up to 3 days in advance. Store it in the fridge and bring it to room temperature before using.

Step 2: Caramelize shallots

For the main dish, I like to sear the shrimp first to avoid having more than one pan to wash later. Heat a tablespoon of oil in a large saute pan over medium-high heat. Add the shrimp, laying them in one even layer. To allow even cooking, avoid overcrowding the pan. If you can't fit all the shrimp at once, it's best to cook them in 2 batches.

If you're using frozen shrimp, make sure to defrost the shrimp and pat them dry to blot out the excess water before adding them to the pan.

Continue to cook the shrimp until firm and pink. We're only adding them back at the end of the dish so we want to fully cook them.

Next, heat the remaining oil in the same pan and add the thinly sliced shallots. Continue to cook the shallots until they soften and caramelize, about 15-20 minutes. If the pan gets too dry, you can add a splash of water.

Caramelizing shallots takes a bit of time so if you're in a rush, you can caramelize the onions ahead of time and reheat them the following day.

Step 3: Add back the shrimp

Now that the shallots are ready, it's time to finish building the sauce. Add the tomato paste, and white wine, and bring it to a simmer, stirring until the paste dissolves into the wine.

Then, add the canned tomatoes, canned beans, and fresh thyme. Bring it to a boil, reduce the heat, and continue to simmer for about 10 minutes. You can substitute the fresh thyme for dried thyme.

Give the sauce a final seasoning adjustment with salt and pepper. Add the shrimp back to the pan, tossing to combine, and finish the dish with a drizzle of the lemon herb oil.

I have to say, for some basic ingredients, this herby shrimp with tomato shallot sauce tastes like a fancy meal. I like to serve this dish with crusty bread on the side. In fact, it's almost imperative to serve this with bread to soak up all that beautiful sauce. And yes, I did lick my plate clean.

Make-ahead and storage

• Make-ahead: The lemon herb oil can be prepared up to 3 days in advance. The dish can be cooked earlier in the day and reheated right before serving.
• Store: Keep leftovers in an airtight container in the fridge and store for up to 3 days. Store any leftover lemon herb oil in an airtight container in the refrigerator for up to one week. Bring it to room temperature before using it again, and give it a good stir to recombine the ingredients.

Frequently asked questions

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