Shrimp cacciatore with rice is a quick and easy weeknight dinner. Taking just a few minutes to prepare, this one-pot seafood meal is filled with succulent shrimp, and tender vegetables cooked in a rich and flavorful tomato-based sauce. Served over white or brown rice this easy shrimp cacciatore recipe is one that your family is sure to love!
Shrimp tartare is another fantastic way to use shrimp. We like to use it as an appetizers before the main dish.
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Shrimp cacciatore is a delicious seafood twist on a classic Italian dish. Made in one pot shrimp with rice is wonderful to make for family weeknight meals! It's so comforting and the plump shrimp are perfectly cooked with sweet bell peppers in a tangy and robust tomato sauce.
If you forgot to defrost something for dinner tonight, fresh or frozen shrimp can be used to create a delicious last-minute meal. After the shrimp has been defrosted this easy shrimp cacciatore with rice recipe takes 30 minutes to prepare from start to finish. It's perfect if you are craving something comforting but don't have a lot of time to spend in the kitchen.
It's simple, satisfying, packed with protein and rich bold flavors. Pair it with steamed white or brown rice, pasta, or a crusty loaf of bread. Also try my turkey cacciatore and rabbit cacciatore recipes.
Recipe ingredients
Medium-sized shrimp. Peeled and deveined. Fresh or frozen shrimp is fine to use, just make sure to completely defrost the shrimp either overnight in the fridge or in a bowl of cold water.
Olive oil. Used to cook vegetables and shrimp.
Aromatics. Sliced onions and minced garlic add a rich, savory flavor to the sauce.
Sliced bell peppers. You can use any color of peppers, but red bell peppers will give a sweeter flavor.
Canned diced tomatoes. Tangy, adds a nice texture and acidity to the dish.
Seasonings. Dried oregano, dried basil, salt, and black pepper.
White wine. Use a dry white wine that you enjoy the flavor of.
Optional. Fresh parsley and grated Parmesan cheese for garnish and serving.
How to cook shrimp cacciatore
First, grab a large skillet and place it over medium heat on your stove. Pour a bit of olive oil into the skillet, just enough to cover the bottom lightly. Once the oil is heated, slice an onion and a bell pepper thinly and add them to the skillet. Stir these vegetables occasionally, letting them cook for about 3 to 4 minutes until they start to become soft.
Next, it's garlic time. Peel and mince a few cloves of garlic, then add them to the skillet with the onions and peppers. Keep stirring everything more frequently now, for about 1 to 2 minutes. You're doing this to make sure the garlic doesn't stick and burn, which can happen easily and would give a bitter taste to your dish.
Now, add some chopped or diced tomatoes into the mix. Fresh or canned both work fine. Pour in a little white wine or chicken broth as well; this will add a lovely depth of flavor. Sprinkle some dried oregano and dried basil for seasoning, then give everything a good stir. Let this sauce simmer gently for about 10 minutes. This simmering allows the flavors to meld together beautifully and the sauce to thicken slightly.
While your sauce is doing its magic, season your shrimp with a dash of salt and pepper. Add these seasoned shrimp to the skillet, gently folding them into the sauce. Let them cook for 3 to 4 minutes, just until they turn pink and are cooked through. Remember, shrimp cook quickly, and overcooking them could make them tough and rubbery.
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After the shrimp are cooked, take a moment to taste your sauce. Adjust the seasoning with more salt and pepper if you think it needs it. For a finishing touch, if you like, sprinkle some chopped fresh parsley over the dish for a burst of color and freshness, and don't forget a sprinkle of grated Parmesan cheese for that final cheesy goodness.
What does cacciatore mean
Cacciatore is the Italian word for "hunter". In terms of food, alla cacciatora refers to a hunter-style meal. This one-pot recipe features a pan-seared protein cooked in a tomato sauce filled with tender vegetables.
Traditionally, this tomato-based stew is made with either chicken or rabbit, but I decided to use plump shrimp instead to give this Italian favorite a unique but tasty twist!
This easy shrimp cacciatore is light but still hearty and very flavorful. It is a nice change from a traditional cacciatore while retaining those classic Italian flavors that we all love! Love Italian or Italian inspired food? Try this chopped Italian sandwich.
Substitutions
Shrimp. Any size and type of shrimp or prawns can be used. If using small-sized or large-sized shrimp, adjust the cooking time accordingly so the shrimp doesn't become overcooked. You can also use Red Argentinian shrimp, everything will work.
White wine. Swap for red wine, chicken, veggie, or seafood stock instead.
Diced tomatoes. Use crushed tomatoes or tomato sauce if you want a smoother cacciatore sauce without any large tomato chunks. Alternatively, a combination of crushed tomatoes and tomato paste can also be used if you want a thicker sauce.
Seasonings. Feel free to use fresh oregano, thyme, or basil for a stronger and brighter herby flavor.
Variations
Sauteed sliced button or cremini mushrooms add a delicious savoriness to the sauce.
Use sliced chili peppers or red pepper flakes for a bit of heat.
Green olives add a briny salty flavor similar to a traditional chicken cacciatore recipe. I used olives in this hake recipe and it was delicious!
You could also add roasted red peppers for a deeper, sweeter, and slightly smoky depth of flavor.
Frequently asked questions
Shrimp cacciatore is a traditional chicken cacciatore made with shrimp instead of chicken! This seafood cacciatore features succulent shrimp cooked in a rich tomato and vegetable sauce and then served over rice.
The cacciatore sauce is a tomato-based sauce filled with sauteed onions, minced garlic, red bell peppers, diced tomatoes, and white wine, seasoned with fresh or dried Italian herbs.
Cacciatore or alla cacciatora in cooking means hunter-style referring to a meal prepared hunter-style with the ingredients that you would have traditionally needed to hunt for such as chicken or rabbit, onions and garlic, and fresh herbs.
Leftovers and reheating
To store, let the dish cool down, then transfer it to an airtight container and keep it in the refrigerator. When you're ready to reheat, simply warm it in a skillet over medium heat until it's heated through, stirring occasionally. If it seems a bit dry, you can add a splash of water or broth to help it regain its original sauciness.
More seafood recipes
- Peking shrimp
- Shrimp oreganata
- Air fryer gochujang salmon
- Sauteed razor clams Spanish style recipe
Hope you will like this shrimp cacciatore with rice recipe as much as we do. Rate the recipe if you made it and leave a comment below if you have any questions or suggestions.
Recipe
Shrimp Cacciatore with Rice
Ingredients
- 1 lb medium shrimp peeled and deveined
- 1 tablespoon olive oil
- 1 onion thinly sliced
- 1 bell pepper any color, thinly sliced
- 2 cloves garlic minced
- 1 can 14.5 oz/400g diced tomatoes
- ½ cup 120ml white wine or chicken broth
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- Salt and pepper to taste
- Optional: fresh parsley chopped, for garnish
- Optional: grated Parmesan cheese for serving
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the sliced onion and bell pepper, and cook for 3-4 minutes, until they start to soften.
- Add the minced garlic to the skillet and cook for another 1-2 minutes, stirring frequently to prevent the garlic from burning.
- Stir in the diced tomatoes, white wine or chicken broth, dried oregano, and dried basil. Bring the mixture to a simmer and let it cook for about 10 minutes to allow the flavors to meld and the sauce to thicken slightly.
- Season the shrimp with salt and pepper, and then add them to the skillet. Cook for 3-4 minutes, or until the shrimp are pink and cooked through. Be careful not to overcook the shrimp, as they can become tough.
- Taste the sauce and adjust the salt and pepper as needed.
- If desired, garnish the dish with chopped fresh parsley and serve with a sprinkle of grated Parmesan cheese over white rice.
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