Get ready to fall head over heels for today’s star – the shrimp bake in tomato sauce! In this delicious dish, juicy shrimp takes center stage, dancing in a mouthwatering medley of tomatoes and peppers. It’s basically a love letter to our mom’s Egyptian shrimp tagine, which inspired it — and you know there’s nothing quite like a mom-inspired recipe!
And guess what? The ease factor is cranked up to the max. This bake is so breezy, you’ll wonder if the kitchen fairies whipped it up for you. So, gather your crew because this dish is not just a meal; it’s a family favorite in the making!
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Why we love this Shrimp Bake
We’re not just fans; we’re full-on groupies for this dish, and let me tell you why – it’s downright, unequivocally delicious! We love the way the tomato sauce tastes when it’s made from fresh tomatoes baked until they burst. It’s like capturing the essence of summer in a single bite – sweet, savory, and downright irresistible.
And we really think the sauce complements the shrimp so well. Shrimp has a semi-sweet flavor tinged with saltiness, and we love the way it plays with the sauce on our palate!
Health benefits of shrimp
Shrimp is a high-protein shellfish that’s also filled with a lot of other nutrients. These include healthy fats that are necessary for a well-rounded diet! On top of that, they’re low in calories, so you get a lot of nutrients for not that many calories.
Shrimp is also rich in iodine, a mineral necessary for healthy functioning of the thyroid. Iodine isn’t super common in a lot of foods.
How to make Shrimp Bake in Tomato Sauce
- Preheat oven to 400 degrees F.
- Add tomatoes, onion, green pepper, jalapeño (if using), garlic, tomato paste, salt, pepper, olive oil, and cumin to a 11×7 oven-safe dish.
- Stir together and bake for 30 minutes. Once cooked, burst the tomatoes with a fork.
- Add uncooked shrimp, then bake for another 8-10 minutes (or until shrimp is fully cooked).
- Sprinkle in the fresh parsley.
- Serve immediately.
How to store leftovers of Shrimp Bake in Tomato Sauce
Place any leftovers you may have in one airtight container and seal well. You can store them in the fridge for up to three days.
To reheat, you can microwave the shrimp bake with a dollop of tomato paste. Alternatively, you can heat up in the oven by re-baking for about 10 minutes or until it reaches the desired temperature.
What to serve with Shrimp Bake in Tomato Sauce
- For a dairy-free side dish, try this shrimp bake with Coconut Turmeric Rice
- For a pasta side dish, you can make the One Pot Greek Spaghetti or One Pot Lemon Garlic Parmesan Pasta
- We love a good salad pairing too! This simple shrimp bake would be a perfect pairing with our Mediterranean Quinoa Salad!
Shrimp Bake in Tomato Sauce
Ingredients
- 2 cups grape tomatoes
- 1/2 medium onion diced
- 1 green pepper diced
- 1 jalapeño chopped (optional)
- 2 cloves grated garlic
- 1 Tablespoon tomato paste
- 1 teaspoon salt to taste
- 1/2 teaspoon ground black pepper
- 2 Tablespoons olive oil
- 3/4 teaspoon ground cumin
- 1 pound uncooked thawed raw shrimp tail off
Instructions
- Preheat oven to 400 degrees F.
- Add tomatoes, onion, green pepper, jalapeño (if using), garlic, tomato paste, salt, pepper, olive oil, and cumin to a 11×7 oven-safe dish.2 cups grape tomatoes, 2 cloves grated garlic, 1 teaspoon salt, 1/2 teaspoon ground black pepper, 1 Tablespoon tomato paste, 2 Tablespoons olive oil, 1 green pepper, 1/2 medium onion, 1 jalapeño, 3/4 teaspoon ground cumin
- Stir together and bake for 30 minutes.
- Once cooked, burst the tomatoes with a fork and stir.
- Add uncooked shrimp, then bake for another 8-10 minutes (or until shrimp is fully cooked).1 pound uncooked thawed raw shrimp
- Sprinkle in the fresh parsley.
- Serve immediately.
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
It’s still cooking so can’t give it a rating yet (though fully expecting it to come out delish!), but I just wondering if you can add cooked pasta right in with the shrimp and 1/2 cup of pasta water, like the viral feta pasta? Just thinking it’ll be more flavorful than cooking the pasta separately and also easier and less dishes. Has anyone else done this?
Yes, that can be done! Let us know how it turned out!
Made it for the second time in two weeks due to popular demand! I served it with Pasta and garlic toast the first time and over white rice the second time, and both were exceptional! This recipe will stay in the rotation. If you haven’t tried the chicken and wild rice soup, that’s another great one. Standing ovation, slow clap, and chef’s kiss for both! Excited to try more, thanks Food Dolls!
Yay! This is amazing! Glad you loved both recipes! Be sure to let us know what else you try! xo, Alia & Radwa
Just made this the other night. To die for , deliciousness!!!! I added added half jalepeno , chopped. I served over thin spaghetti noodles and saved some pasta water and added it to the shrimp bake after cooking to make it a little more saucy. Now, every night my husband is asking what the girls are making. LOL!
Will definitely will be making this again. My whole family loved it!! So easy to make & my house smelled amazing.
Hi Bea,
So happy to hear this!
Xo
Alia & Radwa
I made this last night and it was absolutely delicious! Super easy to make and very healthy too!
Saw this on a YouTube video last night and I decided to give it a try!!! I just made it and it is excellent! I can’t wait to make it again! Going to try the shrimp scampi next! Thank you!!!