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Shrimp Stew with Potatoes and Chickpeas
#Soups and stews
Quick and Easy Midweek Lunch

Shrimp Stew with Potatoes and Chickpeas

Shrimp Stew with Potatoes and Chickpeas is a quick and easy 40-minute recipe, perfect for weeknight dinner. It's gluten-free, dairy-free and 100% delicious.

Shrimp Stew with Potatoes and Chickpeas
Do you guys love one-pot dinners? I admit, we don’t make one-pot meals often, but we should. There are so many benefits to making them at home. You know, like having only one pot to clean. That’s definitely a convincing argument for us, especially now that we have a small baby that is keeping us busy at all times. This easy shrimp stew is a great midweek lunch or dinner recipe. It’s packed with Mediterranean flavors that make this dish delicious, wholesome, and perfect for any day of the year.

Healthy Shrimp Stew Recipe

  • one-pot lunch or dinner recipe
  • the shrimp is pan-fried, naturally sweet, and juicy
  • the stew is wholesome, delicious, and keeps you full for hours
  • dairy-free and gluten-free
  • a very simple recipe, made in just 40 minutes
  • delicious lunch or dinner for any day of the year

How to make Shrimp Stew with Potatoes and Chickpeas at home

It's so simple to make this easy shrimp stew at home. Thanks to the potatoes and chickpeas, this stew will keep you full for hours, but the shrimp will add much-needed lightness to the dish. So good. This is how we make it:

  1. Pan-fry the shrimp to make them delicious and aromatic.
  2. Sauté the veggies and spices, until they smell divine.
  3. Add the potatoes and liquid and cook, until the potatoes are cooked.
  4. Add in the diced tomatoes, chickpeas, and parsley to make this stew even tastier.
  5. Season to taste, and devour.

Can I use cooked shrimp or peeled shrimp without the shell?

Of course. 

  • If you are using cooked shrimp, then you don't need to pan-fry them in the first step. It's best if you leave that step out to prevent them from overcooking. Add them in the last step of the recipe. However, by using cooked shrimp, there will be less flavor, so we would add 1/4 tsp shrimp paste, to add more flavor.
  • If you are using peeled shrimp (either fresh or frozen) follow the same steps in the recipe. If you are using frozen shrimp, defrost them before using them.

Pan-frying shrimp for Shrimp Stew with Potatoes and Chickpeas

Cooking potatoes and spices for Shrimp Stew with Potatoes and Chickpeas

Shrimp Stew with Potatoes and Chickpeas while cooking

Make this Shrimp Stew your own with these add-ins

You can easily make this shrimp stew recipe your own by adding other spices or veggies or by omitting a specific ingredient. We recommend:

Beans - feel free to add cooked white beans to this shrimp stew, or even substitute the chickpeas with the beans.

Veggies - carrots or red peppers will taste amazing in this stew.

Spices - make the stew spicier by adding chili powder or fresh chili.

Bread - our skillet flatbread is perfect with this stew. You can easily make it at home while the potatoes in the stew are cooking.

Lemon - add a touch of freshly squeezed lemon juice right before serving to add some freshness and lightness to the dish.

Shrimp Stew with Potatoes and Chickpeas

How to make Shrimp Stew with Potatoes and Chickpeas

How to store Shrimp Stew with Potatoes and Chickpeas

It's best to serve the Shrimp Stew with Potatoes and Chickpeas as soon as possible. If you have any leftovers, feel free to store them in an airtight container, in the fridge, for up to a day. Before serving, transfer to a pot and reheat well. Add additional liquid, like water or vegetable broth, if needed.

Try these amazing shrimp recipes too


Lets get cooking!

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  • pan-fry the shrimp

    Place a saucepan or small pot with olive oil over medium heat. When the oil is hot, add the shrimp. Pan-fry on all sides, for about 1 - 2 minutes, stirring occasionally. Transfer to a plate.

  • cook the veggies and spices

    Add diced onion and diced celery stalk to the same saucepan or pot. Cook for 2 - 3 minutes over medium heat, stirring occasionally. Add the diced garlic and spices: paprika powder, ground cumin, ground coriander, bay leaf, and tomato paste. Stir, and cook for 2 minutes.

  • cook the potatoes

    Cut the potatoes into small cubes and add them to the pot. Pour in the water or vegetable broth. Season with salt and pepper and cover with a lid. Simmer for 15 - 18 minutes, or until the potatoes are cooked.

  • add the tomatoes and chickpeas

    Add the diced potatoes, stir, and cook for 2 - 3 minutes, then add the chickpeas, chopped parsley, and pan-fried shrimp. Stir and bring to a boil. Simmer for another 2 - 3 minutes to cook the shrimp.

    Optionally add a teaspoon of sugar if you feel that the tomatoes aren't sweet enough, or add 1/2 tsp of chili powder if you want to make it spicy.
  • serve

    Remove from the heat, season with salt, and pepper to taste. Divide between two plates and serve. Optionally sprinkle with chopped parsley.


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