Mediterranean Seafood Shrimp Chili

The first time I made this seafood chili, my apartment smelled like a seaside taverna in the middle of winter. That cinnamon hit the hot oil and suddenly I was somewhere else entirely. Now whenever gray weather sets in, this pot is my escape ticket.

Last summer my neighbor caught me carrying the ingredients inside and immediately invited herself over. She still talks about that dinner, especially how the olives kept popping up like little salty treasures in every spoonful.

Ingredients

• Large shrimp: Give them a quick pat dry before adding so they sear rather than steam in the pot
• Firm white fish: Cod holds up beautifully but halibut makes it feel like a special occasion dinner
• Red bell pepper: The sweetness balances the briny olives and smoky paprika perfectly
• Yellow onion: Foundation of flavor so take the full five minutes to let it soften properly
• Garlic: Add it with the zucchini so it does not burn and turn bitter
• Canned diced tomatoes: Fire roasted ones add an extra layer of depth
• Zucchini: Absorbs all those Mediterranean spices while adding fresh texture
• Green olives: Castelvetrano olives are buttery and mild if regular green olives feel too sharp
• Tomato paste: Concentrates the tomato flavor and gives the chili body
• Smoked paprika: The secret ingredient that makes the kitchen smell incredible
• Ground cumin: Earthy warmth that grounds all the bright Mediterranean flavors
• Chili flakes: Start with half then add more at the end if you want more heat
• Dried oregano: Dried works better here than fresh since it disperses throughout the broth
• Ground cinnamon: Just a quarter teaspoon adds warmth without making it taste like dessert
• Fish or vegetable stock: Homemade stock makes a difference but low sodium store bought works fine
• Extra virgin olive oil: Worth using the good stuff since it carries all the spices
• Lemon juice: Brightens the whole dish and cuts through the rich seafood
• Fresh parsley: Adds a fresh green finish and makes everything look inviting
• Lemon wedges: Let everyone squeeze their own at the table

Instructions

Build the flavor foundation:

Warm the olive oil in your largest pot over medium heat then add the onion and red bell pepper. Let them soften for about five minutes until they are fragrant and starting to turn translucent.

Add the aromatic base:

Stir in the garlic and diced zucchini then cook for two minutes until the garlic becomes fragrant. Watch carefully so the garlic does not brown or it will turn bitter.

Wake up the spices:

Add the tomato paste and all the spices then stir constantly for one minute. The kitchen will start to smell amazing as the spices bloom in the hot oil.

Create the simmering base:

Pour in the diced tomatoes with their juices and the stock. Bring everything to a gentle bubble then let it simmer uncovered for ten minutes while the flavors meld together.

Add the white fish:

Gently slide in the white fish pieces and simmer for eight minutes. The fish will turn opaque and start to flake apart adding body to the broth.

Finish with shrimp and olives:

Fold in the shrimp and halved olives then simmer for four to five minutes. The shrimp are done as soon as they turn pink and curl slightly.

Brighten and serve:

Squeeze in the lemon juice and taste the broth adding more salt or pepper if needed. Ladle into bowls and finish with fresh parsley and those lemon wedges.

Save

My friend who swore she hated olives ended up picking them all out of her bowl first. Now she requests this dish for her birthday dinner every year.

Choosing The Right Seafood

Sustainability matters when it comes to seafood so look for wild caught shrimp and responsibly sourced white fish. Frozen fish works perfectly here just thaw it completely and pat it dry before adding to the pot.

Making It Your Own

Sometimes I throw in a handful of baby spinach right at the end or add a can of chickpeas to make it more filling. The base flavors are strong enough to support all kinds of additions without losing their character.

Perfect Pairings

A crisp white wine cuts through the richness and Sauvignon Blanc or Pinot Grigio are classic choices. For something different try a dry rosé which has enough fruitiness to complement the seafood.

• Crusty gluten free bread is essential for soaking up the spiced broth
• A simple arugula salad with lemon vinaigrette balances the heartiness
• The dish needs nothing more but roasted potatoes would not be unwelcome

Save

There is something deeply comforting about a bowl of seafood stew that transports you somewhere sunny. This recipe has become my go to for dinner parties because it looks impressive but secretly comes together with ease.

Recipe Questions & Answers

→ Can I substitute the seafood?

Yes, scallops, squid, or mussels work beautifully in this preparation. Maintain similar cooking times to prevent overcooking delicate seafood.

→ How spicy is this dish?

Mildly spiced with adjustable heat. Increase chili flakes or add cayenne for more warmth, or reduce for a milder version.

→ What should I serve with it?

Crusty gluten-free bread, steamed rice, or roasted vegetables complement nicely. A crisp white wine like Sauvignon Blanc pairs exceptionally well.

→ Can leftovers be stored?

Store refrigerated in an airtight container for up to 2 days. Reheat gently to avoid toughening the seafood.

→ Is this suitable for meal prep?

Prepare the base in advance, adding fresh seafood during final reheating for best texture and flavor.

→ What type of olives work best?

Pitted green olives like Castelvetrano or Kalamata add ideal briny flavor. Black olives offer a milder alternative.