This Shrimp Afritada is a slow cooker seafood delight! Succulent shrimp simmer in a light tomato sauce with potatoes, carrots, and bell peppers. A healthy, flavorful breakfast twist for seafood lovers, it’s perfect with toast or rice—quick to prep, hearty, and ready to brighten your morning!
Recipe Tips and Tricks
- Shrimp Timing: Add shrimp in the last 30 minutes—keeps them tender, not rubbery.
- Light Sauce: Use broth over heavy thickeners for a breakfast-friendly feel.
- Veggie Prep: Chop small for faster flavor melding—perfect for busy mornings.
- Overnight Base: Cook the base overnight, then finish with shrimp in the AM.
- Fresh Finish: Stir in a squeeze of lemon right before serving for a bright pop.
Why You’ll Love This Recipe
Oh, you’re going to swoon over this Shrimp Afritada—it’s a slow cooker breakfast dream for seafood lovers! You’ll adore how the crockpot turns plump shrimp into a tender, flavorful star, swimming in a light, tangy tomato sauce alongside a garden of veggies like potatoes, carrots, and bell peppers. It’s a healthy twist on the Filipino classic, crafted to kickstart your day with lean protein and vibrant flavors, without the heaviness of traditional stews. The slow cooker makes it a breeze—prep the base overnight, add the shrimp in the morning, and in no time, you’ve got a warm, nourishing meal that’s ready when you are. Perfect for busy days when you crave something special yet simple, or lazy mornings when you want a seafood treat that feels both indulgent and good for you. Serve it with a slice of toast or a scoop of rice, and every bite is a delightful balance of savory and fresh—this recipe’s a seafood lover’s morning must-have!
Shrimp Afritada A Seafood Lovers Delight
Succulent shrimp in tomato sauce with veggies, slow-cooked—healthy seafood breakfast!
Ingredients
- 1 lb medium shrimp, peeled and deveined (fresh or thawed)
- 1 tablespoon olive oil (optional, for sautéing base)
- 1 small onion, chopped
- 2 garlic cloves, minced
- 1 can (8 oz) tomato sauce (low-sodium)
- 1 cup baby potatoes, halved
- 1 large carrot, thinly sliced
- 1 red bell pepper, chopped
- 1 ½ cups low-sodium chicken broth (or seafood stock)
- 1 teaspoon soy sauce (low-sodium, optional)
- Salt and pepper to taste (about ½ teaspoon each)
- 1 tablespoon lemon juice (freshly squeezed)
- Fresh parsley or cilantro, chopped (for garnish)
- Optional: cooked rice, toast, or a fried egg for serving
Instructions
- Hey there, let’s whip up a Shrimp Afritada that’ll make your slow cooker a seafood lover’s best friend! If you’ve got a skillet and a spare minute, heat that olive oil over medium-high and sauté the chopped onion and minced garlic for 2-3 minutes until they’re fragrant and golden—it’s optional but adds a cozy kick! Once done, toss them into your crockpot.
- Now, pile in the halved baby potatoes, sliced carrots, and chopped red bell pepper—they’re about to bring that garden-fresh charm. Pour in the tomato sauce and chicken broth (or seafood stock if you’re feeling fancy), then add a splash of soy sauce if you like, plus salt and pepper—give it a big, happy stir to mix all those savory flavors. Pop the lid on, set it to low for 6 hours (perfect for overnight), or high for 3 if you’re starting early, and let the base simmer away—your kitchen’s going to smell like a seaside breakfast haven!
- When you’re about 30 minutes from eating—maybe when you’re sipping your morning coffee—stir in the shrimp. They’ll cook fast and stay tender in that warm broth—pop the lid back on and let them go for 25-30 minutes until they’re pink and perfect. Squeeze in that lemon juice for a fresh, zesty lift, and give it a final stir—taste it and tweak the salt if it needs a little love. Ladle it into bowls, sprinkle some fresh parsley or cilantro on top for that vibrant finish, and serve it up—maybe with a fried egg, toast, or a scoop of rice for that breakfast vibe. Grab a spoon and dive in—this is slow-cooked seafood delight with a healthy morning twist!
Notes
- Add shrimp late—overcooking turns them tough, and we want them juicy!
- Prep the base overnight—makes morning assembly a breeze.
- Perfect with a light side—keeps it breakfast-ready and fresh!
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 231Total Fat 6gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 4gCholesterol 191mgSodium 973mgCarbohydrates 22gFiber 2gSugar 3gProtein 22g
The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes
- Shrimp: Medium, peeled, and deveined—fresh or frozen (thawed) for sweet, tender bites.
- Tomato Sauce: Low-sodium canned keeps it light and easy—fresh tomatoes work with extra prep.
- Potatoes: Baby or small red potatoes cook evenly—perfect for a rustic touch.
- Carrots: Thin slices add sweetness and crunch—fresh is best for flavor.
- Bell Pepper: Red or green brings color and mild zest—yellow swaps in nicely.
- Garlic and Onion: Fresh minced garlic and chopped onion build a savory base—powdered subs save time.
- Chicken Broth: Low-sodium keeps it healthy—seafood stock enhances the shrimp vibe.
- Lemon Juice: A splash at the end brightens it—lime works too.
Variations and Substitutions
This Shrimp Afritada loves a seafood remix! Swap shrimp for scallops, fish fillets, or a mix—adjust cooking time to keep them tender. No tomato sauce? Use diced tomatoes or a splash of marinara for a quick fix. Trade potatoes for sweet potatoes or skip them for zucchini to lighten it up. Swap carrots for peas or spinach, or trade bell peppers for celery—whatever’s fresh works! Want a kick? Add chili flakes or a fresh chili. Gluten-free? It’s naturally there—just check your broth. Vegetarian? Skip shrimp for tofu or mushrooms—they’ll soak up the sauce. Serve over quinoa, a fried egg, or whole-grain toast for a breakfast twist—this dish bends to your seafood cravings and morning mood!
Storage Options
- Refrigerator: Store in an airtight container for up to 3 days—shrimp stays best fresh.
- Freezer: Freeze base (without shrimp) for up to 3 months; add fresh shrimp when reheating.
- Reheating: Warm gently on the stovetop with a splash of broth—avoid overcooking shrimp.
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