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Shrimp in Spiced Tomato Sauce


This sauce gets a nice kick from ginger and coriander for a light meal that's short on calories but heavy on flavor.

  • Total Time:
  • Servings: 4

Source: Everyday Food, March 2010


  • 1 tablespoon extra-virgin olive oil
  • 1 medium white onion, cut into medium dice
  • 1 tablespoon plus 2 teaspoons minced peeled fresh ginger (from a 1-inch piece)
  • 1 1/2 teaspoons ground coriander
  • 1/8 teaspoon cayenne pepper
  • 1 teaspoon finely grated lemon zest
  • 1 can (28 ounces) whole peeled tomatoes
  • Coarse salt and ground pepper
  • 1 pound large frozen raw shrimp (peeled and deveined)
  • Chopped cilantro, for serving
  • Couscous (optional), for serving


  1. In a medium saucepan, heat oil over medium. Add onion and ginger; cook until onion is softened, about 3 minutes. Add coriander, cayenne, and lemon zest; cook, stirring frequently, until fragrant, about 2 minutes.

  2. Add tomatoes, breaking them up as you go. Bring mixture to a boil; reduce to a simmer and cook 10 minutes. Season tomato sauce with salt and pepper and let cool to room temperature.

  3. Place shrimp in a 1-gallon freezer bag and pour cooled tomato sauce on top. Press out air, seal bag, and freeze flat. Store in the freezer, up to 2 1/2 months.

  4. To serve, thaw shrimp mixture in refrigerator overnight. Transfer to a medium saucepan and bring to a simmer over medium-high; cook until sauce is hot and shrimp are opaque throughout, about 3 minutes. Serve sprinkled with cilantro, with couscous alongside if desired.

Cook's Notes

Cooking high-protein shrimp in this light tomato sauce makes for a low-calorie dinner.

Reviews Add a comment

  • ppixie
    29 JAN, 2011
    This was delicious! One of those recipes that turn out much better than expected.