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Shrimp with Tomatoes and Warm Spices Recipe

Shrimp with Tomatoes and Warm Spices

America's Test Kitchen
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Main Course
Cuisine Oriental
Servings 4 servings


  • Instant Pot Multi Pressure Cooker


  • 1 lb large shrimp peeled and deveined 26 to 30 per pound
  • 2 tbsp extra-virgin olive oil divided plus extra for drizzling
  • 5 garlic cloves minced divided
  • 1 tsp grated lemon zest
  • 1/2 tsp table salt divided
  • 1/8 tsp pepper
  • 1 red or green bell pepper stemmed seeded, and chopped
  • 1 small onion chopped
  • 1 tbsp ras el hanout
  • 1/2 tsp ground ginger
  • 1 can whole peeled tomatoes drained with juice reserved chopped coarse (28 ounces)
  • 1/4 cup pitted brine-cured green or black olives chopped coarse
  • 2 tbsp coarsely chopped fresh parsley
  • 2 scallions sliced thin on bias


  • Toss shrimp with 1 tablespoon oil, 1 teaspoon garlic, lemon zest, 1/4 teaspoon salt, and pepper; refrigerate until ready to use.
  • Using highest Sauté function, heat remaining 1 tablespoon oil in Instant Pot until shimmering. Add bell pepper, onion, and remaining 1/4 teaspoon salt and cook until vegetables are softened, about 5 minutes. Stir in remaining garlic, ras el hanout, and ginger and cook until fragrant, about 30 seconds. Stir in tomatoes and reserved juice.
  • Lock lid in place and close pressure release valve. Select Pressure Cook function and cook for 15 minutes. Turn off Instant Pot and quick-release pressure. Carefully remove lid, allowing steam to escape away from you.
  • Stir shrimp into tomato mixture, cover, and let sit until opaque throughout, 5 to 7 minutes. Stir in olives and parsley and season with salt and pepper to taste. Sprinkle individual portions with scallions and drizzle with extra oil before serving.
Keyword fish, Instant Pot
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