Mediterranean Shrimp Chili with Olives (Printable)

Hearty yet refreshing seafood chili with shrimp, white fish, olives, and Mediterranean spices in a rich tomato base.

# What You'll Need:

→ Seafood

01 - 10 oz large shrimp, peeled and deveined
02 - 9 oz firm white fish (cod or halibut), cut into bite-sized pieces

→ Vegetables

03 - 1 medium red bell pepper, diced
04 - 1 medium yellow onion, finely chopped
05 - 3 cloves garlic, minced
06 - 14 oz canned diced tomatoes
07 - 1 small zucchini, diced
08 - 3.5 oz pitted green olives, halved
09 - 2 tbsp tomato paste

→ Spices & Seasoning

10 - 1 tsp smoked paprika
11 - 1 tsp ground cumin
12 - 1/2 tsp chili flakes
13 - 1/2 tsp dried oregano
14 - 1/4 tsp ground cinnamon
15 - Salt and freshly ground black pepper, to taste

→ Liquids

16 - 1 2/3 cups fish or vegetable stock
17 - 2 tbsp extra-virgin olive oil
18 - Juice of 1/2 lemon

→ Garnish

19 - 2 tbsp fresh flat-leaf parsley, chopped
20 - Lemon wedges

# How to Make It:

01 - Heat olive oil in a large pot over medium heat. Add onion and bell pepper, sauté for 4-5 minutes until softened.
02 - Stir in garlic and zucchini, cook for 2 minutes until fragrant.
03 - Add tomato paste, smoked paprika, cumin, chili flakes, oregano, cinnamon, salt, and pepper. Stir for 1 minute to release spice aromatics.
04 - Pour in diced tomatoes and stock. Bring to a gentle simmer, cook uncovered for 10 minutes, stirring occasionally.
05 - Add white fish pieces and simmer for 8 minutes until just opaque.
06 - Stir in shrimp and olives. Simmer for 4-5 minutes until shrimp are pink and cooked through.
07 - Remove from heat. Squeeze in lemon juice and adjust seasoning if necessary.
08 - Ladle into bowls, garnish with chopped parsley and lemon wedges.

# Expert Advice:

01 -
  • The combination of briny olives and sweet shrimp creates this incredible balance that keeps everyone coming back for seconds
  • It's one of those rare dishes that feels elegant and impressive but actually takes less than an hour from start to finish
  • The spice blend hits every flavor note, smoky and warm with just enough brightness to keep it interesting
02 -
  • Seafood cooks incredibly fast, so have everything prepped before you start because once you add the fish, there's no time for chopping
  • The cinnamon might seem strange, but trust me and don't skip it, it's what transforms this from ordinary to extraordinary
  • This chili actually tastes better the next day, so don't stress if you have leftovers or want to make it ahead
03 -
  • Pat your seafood dry with paper towels before adding it to the pot, this helps it sear rather than steam and gives you better texture
  • Let the chili rest for five minutes off the heat before serving, this lets the flavors settle and makes it easier to ladle

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