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Shrimp in Marinara Sauce – vegetarian recipe
Stav Kogan

Shrimp in Marinara Sauce

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Servings: 4 servings
Calories: 173.2
Ingredients Method Nutrition

Ingredients
  

  • 1.0 lb (453.6g) cooked wild-caught shrimps, peeled and deveined
  • 14.5 oz (411.1g) crushed tomatoes
  • 0.5 tsp (2.5g / 0.09 oz) minced garlic
  • 1.0 tsp (5.7g / 0.2 oz) salt
  • 0.5 tsp (2.9g / 0.1 oz) seasoned salt
  • 0.25 tsp (0.5g / 0.02 oz) ground black pepper
  • 0.5 tsp (1.0g / 0.04 oz) crushed red pepper flakes
  • 0.5 tsp (0.5g / 0.02 oz) dried basil
  • 0.5 tsp (0.5g / 0.02 oz) dried oregano
  • 0.5 tbsp (7.4ml) avocado oil
  • 6.0 oz (177.4ml) chicken broth
  • 2.0 tbsp (7.6g / 0.27 oz) minced fresh parsley
  • 0.5 cup (50.0g / 1.76 oz) grated Parmesan cheese
  • Avoid Rubbery Seafood: Since the recipe calls for pre-cooked shrimp, the 10-minute high-heat window is strictly for warming them through. Adding them too early in the slow-cooking process will result in a tough, rubbery texture that detracts from the gourmet feel of the dish.
  • Quality of Tomatoes Matters: Because the marinara is the base of the entire dish, use San Marzano style crushed tomatoes if possible. Their lower acidity and natural sweetness create a much richer sauce without needing added sugars.
  • The Fresh Herb Finish: Always add the minced parsley at the very end with the shrimp. Fresh herbs lose their vibrant color and essential oils when subjected to 5 hours of heat; adding them late preserves that fresh from the kitchen aroma.
  • Emulsify the Oil: Before starting the slow cooker, ensure you stir the avocado oil vigorously into the tomato and broth mixture. This helps create a smooth, consistent sauce texture rather than having oil droplets rise to the surface.

Method
 

  1. Following these steps ensures the sauce develops a deep, rich profile without overcooking the delicate seafood.
  2. Combine the crushed tomatoes, chicken broth, avocado oil, minced garlic, salt, seasoned salt, black pepper, red pepper flakes, dried basil, and dried oregano in a 4-quart slow cooker.
  3. Stir the mixture thoroughly to ensure the spices and oils are evenly distributed throughout the tomato base.
  4. Secure the lid on the slow cooker and set the temperature to the low heat setting for a duration of 4. 0 to 5. 0 hours.
  5. Open the lid once the time has elapsed and gently fold in the 1. 0 lb (453. 6g) of cooked shrimps and the 2. 0 tbsp (7. 6g / 0.21 oz) of minced parsley.
  6. Increase the slow cooker setting to high heat and cook for an additional 10. 0 minutes to allow the shrimps to heat through and absorb the flavors of the marinara.
  7. Portion the dish into five servings and garnish each with the grated Parmesan cheese before serving immediately.

Nutrition

Calories: 173.2kcalCarbohydrates: 6.6gProtein: 23.7gFat: 5.6g

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