Moroccan Seafood Stew with Argentinian Red Shrimp
With over 25 grams of protein per serving, this Moroccan Seafood Stew with Argentinian Red Shrimp is an impressive dish yet easy to make. This easy one pot dinner uses Aleppo pepper and sumac along with other delicious spices. The star ingredient for this recipe is the Argentinian Red Shrimp from Trader Joe’s. Perfect for a cozy night in, meal prep or when you want something better-for- you but still comforting.
Original Post: January 2023 | Post Updated: July 2026
I love using sumac and Aleppo pepper like in spice mixes such as Ras el Hanout, Mediterranean Spice Mix , Shawarma Seasoning and Za’atar Seasoning. And using them both in the moroccan stew recipe is absolutely delicious!
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Why this Moroccan Seafood Stew recipe works
- High in protein. This Moroccan Seafood Stew is packed with 27 grams of protein!
- Uses Argentinian Shrimp. Just like in my Shrimp Shakshuka, Shrimp and Corn Chowder and Shrimp Risotto Without Wine, this moroccan stew uses Argentinian Shrimp from Trader Joe’s. It takes on a bit of a lobster like texture but any shrimp can be used.
- Versatile. This seafood stew can be served over plain rice or seasoned rice like Garlic Turmeric Rice or Spanish Rice with Tomato Sauce, potatoes like Roasted Za’atar Potatoes, Buttermilk Mashed Potatoes, Whole30 Mashed Potatoes or Cumin Sweet Potatoes.
- Simple one pot meal. Just like my Moroccan Beef Stew, Moroccan Chicken Wing Stew, Whole30 Beef Stew, Bison Chili, Ground Chicken Chili and Cauliflower Chili, all you need is a soup pot or a dutch oven.
Ingredients you’ll need
- Canned peeled tomatoes. Chopped tomatoes are a great addition or plum tomatoes.
- Chicken broth. Fish stock or vegetable broth can be used as a substitute.
- Argentinean red shrimp. Regular shrimp or prawns work too.
- Extra virgin olive oil.
- White onion.
- Red bell peppers. You can use yellow pepper too.
- Italian parsley. Fresh cilantro is great as well.
- Rice.
- Granulated garlic. Fresh garlic clove works also.
- Spices. Such as cumin, paprika, dried basil, dried parsley. onion powder, cayenne, coriander, sumac, kosher salt and Aleppo pepper.
How to make Moroccan Seafood Stew
Step One: Start with cooking the rice according to the package.
Step Two: Over medium heat, preheat a large pot or dutch oven. Add a drizzle of olive oil. When the pot is ready, add the onions and peppers. Season with a touch of salt. Turn the heat down to med/low. Cook for 8 minutes or until the onions and pepper start to sweat.
Step Three: Add the spices and cook for 2 minutes, stirring gently. Pour in the peeled tomatoes and chicken broth. Stir to combine and let it cook for 2 minutes. An important step is to taste test your broth and see if it needs additional salt.
Step Four: Bring the tomato sauce mixture to a boil then add the shrimp. Turn down to low heat and let the shrimp cook in the broth for 15-20 minutes, stirring gently. Shrimp is done when it is opaque.
Step Five: Stir in the parsley right before serving. Let the stew cool for about 2-3 minutes. Serve with a 1/4 to a 1/2 cup of rice and pour the Moroccan Seafood Stew over the top.
Storing and reheating
Store any leftovers in an airtight container in the fridge for up to 2 days. Reheat in the microwave for about 60-90 seconds.
Helpful tips for this Moroccan Seafood Stew
- To save on prep time, cut up your onions and peppers the night before. Also measure out the spices ahead of time and store them in a small airtight glass jar.
- Scallops and squid are a great addition to this seafood stew. Any white fish fillets or good quality fish like sea bass, salmon or a cod fillet can be used to make this a moroccan fish stew.
- Argentinian red shrimp can be found at Trader Joe’s in the frozen section. Defrost the bag overnight in the fridge or put it in a colander and run cold water over it for about 10 minutes. It has a lobster type of texture.
- Sumac can be replaced with a squeeze of lemon.
- Add tomato paste for more depth.
- To make it less spicy, omit the cayenne or use less or add a 1/2 tsp ground black pepper instead. Or to make it more spicy, add a touch of harissa paste.
Serving suggestions
- Garnish with fresh parsley or fresh cilantro. Green olives would be delicious on top of the sauce.
- To make this dish vegetarian or vegan, use garbanzo beans or other vegetables like eggplant or zucchini.
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Moroccan Seafood Stew with Argentinian Red Shrimp
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Equipment
Ingredients
- 1 28 ounces peeled tomatoes
- 1 14.5 ounces chicken broth
- 1 pound Argentinean red shrimp
- 2 tablespoons olive oil extra virgin
- 1 medium white onion small diced
- 2 large red bell peppers small diced
- 1/4 cup italian parsley use extra for garnish
- 2 cups white rice, cooked
spice blend
- 2 teaspoons granulated garlic
- 2 teaspoons cumin ground
- 1 1/2 teaspoons paprika sweet paprika
- 1 1/2 teaspoons dried basil
- 1 1/2 teaspoons dried parsley
- 1 teaspoon onion powder
- 1 teaspoon cayenne
- 1 teaspoon coriander
- 1 teaspoon sumac
- 1 teaspoon Aleppo pepper
- kosher salt as needed
Instructions
- Cook rice according the package. On medium heat, preheat a Dutch Oven and add the olive oil. When ready, add the onions and peppers. Add a touch of salt. Turn the heat down to med/low. Cook for 8 minutes or until the onions and pepper start to sweat.
- Add the spices and cook for 2 minutes, stirring gently. Then add the peeled tomatoes and chicken broth. Give it a good stir to combine and let it cook for 2 minutes. Taste test your broth and see if it needs additional salt.
- Bring the sauce to a boil then add the shrimp. Turn the heat down to low and let the shrimp cook in the broth for 15-20 minutes, stirring gently. Shrimp is done when it is opaque.
- Stir in the parsley right before serving.
- To serve, add 1/4 – 1/2 cup of rice to a bowl and pour the Moroccan Seafood Stew over the top.
Notes
- To save on prep time, cut up your onions and peppers the night before. Also measure out the spices ahead of time and store them in a small airtight glass jar.
- Scallops and squid are a great addition to this seafood stew. Any white fish fillets or good quality fish like sea bass, salmon or a cod fillet can be used to make this a moroccan fish stew.
- Argentinian red shrimp can be found at Trader Joe’s in the frozen section. Defrost the bag overnight in the fridge or put it in a colander and run cold water over it for about 10 minutes. It has a lobster type of texture.
- You can always substitute with regular prawns if you like.
- Sumac can be replaced with a squeeze of lemon.
- Add tomato paste for more depth.
- This dish is spicy. (according to my husband) But if you would like to take the heat down, you can omit the cayenne or use less or add a 1/2 tsp ground black pepper instead.
- Aleppo pepper and Sumac can be found at World Market and other specialty stores. Some retail grocery stores like Safeway carry it but the best prices are at World Market.
- Store any leftovers in an airtight container in the fridge for up to 2 days.
Nutrition
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This dish is the bomb!