Egyptian Shrimp TagineEgyptian
PlateMap recipe · #130

Egyptian Shrimp Tagine

Shrimp baked in a thick tomato sauce with onion, garlic, green pepper, chili and cumin until bubbling. An Alexandrian seafood tagine served with rice.

45minutes
4Servings
mediumDifficulty
Jump to ingredients & method
Execution guide

Method

Read the full method before starting. Cooking times are guides; check texture and doneness as you cook.

Shows the steps one at a time, with a timer for each timed step.

0 / 5done
Set up your tools

Heavy skillet, Oven and tray, Sharp knife and board

Before the heat goes on

Measure, cut, and arrange every ingredient in order of use. Read the full method and keep finishing ingredients separate.

  1. 01

    Base

    9 minutesMedium heat

    Heat the oven to 200°C. Heat the olive oil in a pan over medium heat and fry the chopped onion for 5 minutes, then add the garlic, bell peppers and green chilies and cook for 3 minutes.

    Success cue

    Soft onion and peppers.

  2. 02

    Sauce

    11 minutesGentle simmer

    Add the grated tomatoes, tomato paste, cumin, salt and black pepper and simmer for 10 minutes until thick.

    Success cue

    A thick red sauce with little liquid.

  3. 03

    Filling the dish

    3 minutes

    Stir the shrimp into the sauce and pour everything into a clay or glass baking dish.

    Success cue

    The shrimp is coated in sauce.

  4. 04

    Baking

    15 minutesOven heat

    Bake for 12 to 15 minutes, until the sauce bubbles and the shrimp is pink and opaque all the way through.

    Success cue

    Bubbling sauce and curled pink shrimp.

    Watch out

    Shrimp is done when it turns pink and opaque, at 63°C; longer cooking makes it rubbery.

  5. 05

    Serving

    1 minute

    Sprinkle with the chopped cilantro and serve hot.

    Success cue

    Green flecks of cilantro on top.

PlateMap is still in testing. Quantities and results may vary with ingredients and equipment. Please check food safety yourself, especially with meat and poultry.

Cooking tips

Extra tip

Cook the sauce thick before the shrimp goes in; the shrimp releases water as it bakes.

  • • Use raw shrimp; cooked shrimp turns tough in the oven.
  • • Thaw frozen shrimp in the fridge and dry it well.

Common mistakes

  • • Overbaking, which makes the shrimp rubbery.
  • • Adding watery tomatoes without reducing them, so the tagine is thin.

Serving ideasServe hot with white rice or baladi bread.

Potential allergens

Shellfish

Compound ingredients vary by product; check labels and possible cross-contact.

Frequently Asked Questions

Can I make it on the stove?

Yes. Simmer the shrimp in the sauce, covered, for 5 to 6 minutes on low heat.

Can I add calamari?

Yes. Add calamari rings with the shrimp; they need the same short time.

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