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Shrimp and Monkfish Skillet with Spicy Tomato Sauce

Course Main Course
Cuisine Mediterranean, Spanish
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2
Author Albert Bevia @ Spain on a Fork


  • 12 raw jumbo shrimp
  • 2 fillets monkfish
  • 2 cloves garlic minced
  • 1/2 onion diced
  • 2 tbsp extra virgin olive oil
  • 1/2 tsp sweet smoked paprika
  • 1/2 tsp hot smoked paprika
  • 3/4 cup tomato sauce
  • pinch sea salt
  • pinch black pepper
  • handful fresh parsley
  • 1 lemon


  1. Season 2 fillets of monkfish with sea salt and freshly cracked black pepper on both sides and let it sit for 5 minutes, also season 12 raw jumbo shrimp that have been peeled and deveined with sea salt and freshly cracked black pepper

  2. Heat a nonstick fry pan with a medium-high heat and add 2 tbsp of extra virgin olive oil, after 2 minutes add the monkfish fillets into the pan, cook for 3 minutes per side (the thickness of my fillets where 1/2 inch), after a total cooking time of 6 minutes remove from the pan and set aside covered with foil paper

  3. Using the same pan with the same heat add the shrimp and cook for 1 minute per side, then remove from the pan and cover with foil paper

  4. Again, using the same pan with the same heat add the diced onions and minced garlic, mix with the oil and make sure to scrape up anything that was left over from the monkfish and shrimp, after 2 minutes add 1/2 tsp of sweet smoked paprika and 1/2 tsp of hot smoked paprika, mix it all together, then add about 3/4 cup of canned tomato sauce, season with sea salt and freshly cracked black pepper and mix it all together until well combined, after simmering for 3 minutes lower the fire to a low heat, add the shrimp and monkfish back into the pan and heat for 2 minutes, serve directly from the pan garnished with lemon slices and freshly chopped parsley, enjoy!

Recipe Notes

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