You know those evenings? The ones where all you can think about is a big, juicy plate of shrimp, but your head is also buzzing with “gluten-free,” “low-carb,” and “safe for my picky eater”? Yeah, I’ve been there. After a whirlwind week of everything from school runs to doctor’s appointments, I remember my son, who used to adore shrimp scampi, looking a little disheartened because it was totally off the menu. That’s exactly when I dove into my kitchen, determined to whip up something that hit all the right notes – flavor, texture, and no hidden allergens. The air filled with the most amazing garlic aroma, and before we knew it, we had a dish that wasn’t just safe, but absolutely delicious. So, when that craving hits hard, THIS is What I Cook When I Crave Shrimp Recipes. It’s my go-to for a quick, satisfying meal that never compromises.
Why You’ll Love What I Cook When I Crave Shrimp Recipes
Trust me, when that shrimp craving strikes and you’re trying to stick to a gluten-free, low-carb lifestyle, this is your recipe! It’s a total lifesaver. You’re going to love it because:
- It’s lightning fast – perfect for those weeknights when you’re short on time but still want something amazing.
- The flavor is out of this world with garlic, peppers, and a touch of heat.
- It’s completely gluten-free and low-carb, so you can indulge without a second thought.
- It’s super satisfying; you won’t even miss the usual rice or pasta.
- It’s a big hit with the whole family, even the pickiest eaters!
Seriously, What I Cook When I Crave Shrimp Recipes is my secret weapon for guilt-free deliciousness.
Ingredients for What I Cook When I Crave Shrimp Recipes
Okay, gather ’round, because this is where the magic starts! This recipe is surprisingly simple, focusing on fresh flavors and pantry staples. You’ll find everything you need right here. Remember, using good quality ingredients makes all the difference!
For the Shrimp Mixture
- 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
- 1-2 tablespoons Louisiana-style hot sauce (adjust to your spice preference!)
- 1/4 teaspoon onion salt
- 1/4 teaspoon pepper
- 2 pounds uncooked large shrimp, peeled and deveined
For Serving
- 5-2/3 cups hot cooked rice
Step-by-Step Guide to Making What I Cook When I Crave Shrimp Recipes
Alright, let’s get cooking! This recipe for What I Cook When I Crave Shrimp Recipes is super straightforward. You’ll find it comes together faster than you think, and the aroma alone will have everyone excited. Just follow these simple steps, and you’ll have a fantastic meal on the table in no time.
Sautéing the Aromatics
First things first, grab your favorite big skillet. Add that tablespoon of olive oil and let it warm up over medium heat. Toss in your finely chopped onion and chopped green pepper. We want to sauté them until they’re nice and tender, usually about 5-7 minutes. Then, add your minced garlic and let that cook for just one more minute until it’s fragrant – don’t let it burn, or it gets bitter!
Building the Sauce Base
Now for the flavor powerhouse! Pour in your can of tomato sauce, then add the reduced-sodium chicken broth. Next goes in the drained diced pimientos – they add such a lovely subtle sweetness and bit of color. Stir in your Louisiana-style hot sauce (use more or less depending on how much kick you like!), the onion salt, and that pinch of pepper. Give it all a good stir to combine everything beautifully.
Cooking the Shrimp to Perfection
Time for the star of the show! Bring that sauce mixture to a boil, then immediately reduce the heat to low, cover the skillet, and let it simmer gently for about 10 minutes. This lets all those flavors really meld together. After simmering, it’s shrimp time! Stir in your peeled and deveined shrimp. They cook super fast, usually just 5-7 minutes, until they turn beautiful and pink. Be careful not to overcook them, or they can get a little chewy.
Serving Your Delicious Shrimp Dish
And there you have it! Ladle that glorious shrimp mixture over mounds of hot cooked rice. It’s the perfect way to soak up all that yummy sauce. If you’re keeping it low-carb – which I often do for my son – just swap out the rice for some spiralized zucchini noodles or even cauliflower rice. So good! For more ways to cook with shrimp and other seafood, check out this delicious salmon recipe too!
Tips for Success with Your Shrimp Recipes
Okay, so you’ve got the recipe, but let me share a few little tricks that make What I Cook When I Crave Shrimp Recipes turn out absolutely perfect every single time. It’s all about those little details!
First off, shrimp quality really matters. Try to get fresh, good-quality shrimp if you can. If you’re using frozen, make sure they’re fully thawed and *really* patted dry before they go in. This helps them cook up beautifully and not get watery. For more awesome shrimp ideas, you’ve gotta check out this garlic butter shrimp sheet pan recipe – it’s a life-saver on busy nights!
Don’t be afraid to play with the spice level! That Louisiana-style hot sauce is key, but I totally get that not everyone loves a blazing heat. Start with the lower amount and taste it before you add more. You can always add, but you can’t take it away, right?
Also, remember that shrimp cooks super fast. You want it just pink and opaque. Overcooking makes them tough, and nobody wants that! It’s better to pull them off the heat a tiny bit early than to let them go too long. For more inspiration on quick seafood meals, this spicy shrimp with rice from Taste of Home is fantastic too!
Ingredient Notes and Substitutions
It’s so important to have flexibility in the kitchen, especially when you’re managing dietary needs. For this recipe, I’ve picked ingredients that work wonderfully together, but don’t stress if you don’t have one or two! That’s the beauty of cooking – we can make it work.
So, about that Louisiana-style hot sauce – if you can’t find it or want a different kind of kick, any good quality cayenne pepper sauce will do. Just adjust the amount to your taste, because they all have their own little personalities! And the reduced-sodium chicken broth? Totally fine to swap that for vegetable broth if that’s what you have on hand. The pimientos are for a little sweetness and color, but if you skip them, no biggie. It’ll still be delicious!
Serving Suggestions for What I Cook When I Crave Shrimp Recipes
Now that you’ve made this fabulous dish, you’re probably wondering what goes best with it! When I’m making What I Cook When I Crave Shrimp Recipes, I love keeping the sides simple and healthy. Of course, the hot cooked rice is a classic for a reason – it’s perfect for soaking up all that savory sauce. If we’re going the low-carb route, spiralized zucchini noodles or some fluffy cauliflower rice are fantastic alternatives. For a bit of freshness, a simple side salad with a light vinaigrette or some lightly steamed green beans or broccoli are always a winner. And if you’re looking for more vibrant vegetarian options, you might want to peek at my spicy chickpea bowls!
Storage and Reheating
Got leftovers? Lucky you! This dish holds up really well. Just pop any remaining yumminess into an airtight container and pop it in the fridge. It’s good for about 2-3 days. When you’re ready to reheat, try to do it gently over low heat on the stove or in the microwave. You want to warm it through just enough so the shrimp don’t get tough or rubbery. Honestly, it still tastes amazing even a day or two later!
Frequently Asked Questions
I get asked a lot about this recipe, especially when people are navigating dietary restrictions like mine! It’s wonderful how adaptable it is. Here are a few common questions I get:
Is this recipe really gluten-free and low-carb?
Yes! That’s exactly why I created it. All the ingredients are naturally gluten-free. We’re using tomato sauce, broth, and peppers, all of which are usually safe. And by serving it with rice, it’s a healthy carb option, or you can easily swap that for zucchini noodles or cauliflower rice to make it fully low-carb. It’s my absolute favorite way to enjoy shrimp when I need to be mindful of those things.
Can I use frozen shrimp instead of fresh?
Absolutely! That’s often what I do since I like to keep shrimp on hand for quick meals. Just make sure you thaw them completely and, this is super important, pat them really, really dry with paper towels before adding them to the sauce. This helps them cook up perfectly and not make the sauce watery. For more fantastic shrimp ideas, you can check out all my recipes here!
What if I don’t have Louisiana-style hot sauce?
No worries at all! That sauce just adds a nice little kick. You can totally substitute it with your favorite cayenne pepper sauce, like Frank’s RedHot or Tabasco. Just start with a tablespoon or two and taste as you go, because the heat levels can vary. The goal is a nice, gentle warmth, not a fire alarm!
Can I add other vegetables to this shrimp recipe?
Oh, you absolutely can! I love keeping it simple sometimes, but if you want to bulk it up a bit, feel free to toss in some sliced mushrooms, a chopped bell pepper of a different color, or even some frozen peas or corn near the end of cooking. Just make sure they’re prepped and ready to go so they cook quickly!
Nutritional Information
Just so you know, the nutrition facts for this recipe are estimates and can vary a bit depending on the exact brands you use and how you serve it. This breakdown is based on one serving when made with rice. It’s a pretty balanced meal, especially considering how quick and easy it is!
What I Cook When I Crave Shrimp Recipes
Ingredients
Equipment
Method
- In a large skillet, sauté the onion and green pepper in oil until tender. Add garlic; cook 1 minute longer.
- Stir in the tomato sauce, broth, pimientos, hot sauce, onion salt, and pepper.
- Bring to a boil. Reduce heat; cover and simmer for 10 minutes, stirring occasionally.
- Stir in shrimp; cook 5-7 minutes longer or until shrimp turn pink.
- Serve with rice.
Nutrition
Notes
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Mindfulness & Emotional Wellness Specialist
I never thought I’d leave my career as a corporate litigation attorney, but a panic attack in a courthouse bathroom changed everything. After struggling with emotional eating for over a decade—starting in college and getting worse through the stress of law school—I realized that no diet could fix what was really going on inside me.
My breakthrough came through mindfulness meditation training. Working with Jon Kabat-Zinn’s protocols, I discovered that my relationship with food reflected deeper patterns of anxiety and perfectionism that I’d been avoiding for years. That’s when I understood that sustainable eating changes require internal transformation, not just external rules.
Now I treat meal preparation as meditation practice. My “Mindful Kitchen” workshops help people transform ordinary cooking into opportunities for self-awareness and emotional healing. I’ve developed over 180 recipes designed for slow, mindful preparation—complex enough to keep you present, simple enough not to overwhelm your nervous system.
I believe food becomes medicine when we approach it with presence rather than reactivity. The kitchen can be our monastery if we choose to enter it with reverence.