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Shrimp Frittata

    shrimp frittata

    Shrimp frittata is a beautiful baked egg dish to make for a brunch that you plan to share with a few friends. In this recipe, creamy ricotta and eggs surround sautéed shrimp and fingerling potatoes seasoned with paprika and topped with fresh parsley. As colorful as it is full of flavor, this recipe is a feast for the eyes and the stomach.

    Shrimp frittata has deep tastes. To complement the dish’s complex and deep flavors and textures, I recommend having it with a more subdued beverage, like water with lemon, an oaky glass of white wine, or a bubbly prosecco. You can also serve this frittata alongside a tossed salad or with slices of warm baguette. 

    shrimp frittata in baking dish

    When you fry the shrimp, only cook them on one side for at most 3 minutes. We want the shrimp to get a nice sear but do not want to cook them all the way through. It is really easy to overcook shrimp, so err on the side of less rather than more. 

    Also, use the same pan you sautée your shrimp in for your potatoes and scallions. This way, you can infuse the flavors from the shrimp and spices into the potatoes, adding a really nice depth of flavor. Cook your potatoes until you can easily pierce them with the tip of a knife or a fork. 

    What You Need to Make Shrimp Frittata

    This recipe requires eggs, ricotta, parsley, frozen shrimp, scallions, salt, pepper, olive oil, and fingerling potatoes. I used frozen jumbo shrimp in this recipe, but you can use fresh if you prefer. You can also use red potatoes in place of fingerling potatoes.  

    ingredients to make shrimp frittata

    Ingredients:

    • Large eggs
    • Whole or part-skim ricotta
    • Olive oil
    • Jumbo shrimp
    • Fingerling potatoes
    • Parsley
    • Scallion 
    • Table salt
    • Olive oil
    • Freshly ground pepper

    Tools: 

    This recipe requires a cutting board, a sharp knife, a small skillet, a spatula, a medium baking dish, a bowl, a small casserole dish, and a whisk. 

    How To Make a Shrimp Frittata

    Prepare the vegetables: Slice the scallions and potatoes. Set aside. Chop the parsley and set aside.

    chopped fingerling potatoes

    Prepare the shrimp: Defrost your shrimp and peel them, leaving the tail on. Heat the olive oil in a non-stick skillet.

    Once the oil has heated, add the paprika and stir it around for 20 seconds. Add in the shrimp and cook for 2-3 minutes on one side or until that side has gotten a light sear.

    Remove from the pan. Remove and discard the tails and chop the shrimp into bite-sized pieces.

    pan-seared shrimp

    Cook the vegetables: Using the same pan (do not clean it!), fry the potatoes and scallions until the potatoes are tender, 6-7 minutes. 

    Make and assemble the egg dish: Whisk together eggs, ricotta, salt, and pepper.

    eggs, ricotta, salt, and pepper in a bowl

    Pour the mixture into a greased 7 x 11-inch baking dish. Add the sautéed vegetables and shrimp, distributing the potatoes and shrimp evenly. Scatter the parsley on top. 

    egg mixture with shrimp, potatoes and parsely in a baking dish

    Bake the frittata: Bake in a preheated oven set to 375ºF for 30-40 minutes or until the eggs have set. Be very careful not to let the egg dish bake for too long so that you don’t overcook the shrimp.

    Serve: Slice and serve.

    freshly baked shrimp frittata

    Recipe FAQs

    Do I have to use jumbo shrimp?

    No, you can use any kind of shrimp you’d like. If you use large shrimp rather than jumbo, include an extra 2-3 shrimp in your final dish. I also recommend searing the shrimp with the tails on for more flavor, but you can also use fully cleaned shrimp.

    Can I use other spices besides paprika?

    You definitely can adapt this recipe to your tastes. I use a mixture of sweet and smoked paprika here to add a little depth. But you could also use thyme and rosemary for an herby flavor or sautée a little garlic with your vegetables. 

    Can I make this in advance?

    This dish lasts for a few days in the fridge, so you can definitely make this dish in advance. While it tastes best just out of the oven, you can also rewarm it in a 300ºF oven before serving. It also is great cold and at room temperature, so you can also have it as leftovers.

    shrimp frittata

    Shrimp Frittata

    Arielle Hess
    Shrimp frittata is a beautiful, aromatic, and delicious egg dish. Packed with paprika, potatoes, ricotta, and shrimp, this recipe is impressive to look at but simple to make. Serve it to your friends for brunch alongside a light glass of white wine, prosecco, or lemon water.
    No ratings yet
    Prep Time 15 mins
    Cook Time 40 mins
    Total Time 55 mins
    Course Breakfast
    Servings 6 slices
    Calories 269 kcal

    Ingredients
      

    • 6 large eggs
    • 1 cup whole or part-skim ricotta
    • 3 scallions
    • ½ pound fingerling potatoes
    • ¼ cup of chopped fresh parsley
    • ½ teaspoon table salt or more to taste
    • 2 tablespoons olive oil
    • ½ teaspoon freshly ground pepper or more to taste
    • 6-7 jumbo shrimp
    • ½ tablespoon smoked paprika
    • 1 tablespoon sweet paprika

    Instructions
     

    • Preheat the oven to 375 ºF.
    • Cut up ½ lb fingerling potatoes into bite-sized pieces, 3 scallions into thin rounds, and roughly chop ¼ cup of fresh parsley.
    • Heat 2 tablespoons of oil in a non-stick skillet.
    • Add 1 tablespoon of sweet paprika and ½ tablespoon of smoked paprika and allow to cook for 20 seconds. Stir the spices around with a spatula.
    • Add the defrosted shrimp and cook on one side for 2-3 minutes.
    • Remove the shrimp from the frying pan and set aside.
    • Add the scallions and potatoes to the hot pan. Cook for 6-7 minutes or until the potatoes are tender. Remove from the heat.
    • Remove the tails from the shrimp and cut the shrimp into small pieces.
    • In a bowl, whisk together 1 cup of ricotta, 6 large eggs, salt, and ground pepper until smooth.
    • Grease a 7×11-inch baking dish and pour in the egg mixture.
    • Evenly spread the potatoes, scallions, and shrimp across the egg mixture. Top with the chopped parsley.
    • Bake for 30-40 minutes or until the eggs are set.
    • Remove from the oven and serve.
    • Enjoy!

    Notes

    When you fry the shrimp, only cook them on one side for at most 3 minutes. We want the shrimp to get a nice sear but do not want to cook them all the way through. It is really easy to overcook shrimp, so err on the side of less rather than more.
    Use the same pan you sautée your shrimp in for your potatoes and scallions. This way, you can infuse the flavors from the shrimp and spices into the potatoes, adding a really nice depth of flavor.
    This dish lasts for a few days in the fridge, so you can definitely make this dish in advance. While it tastes best just out of the oven, you can also rewarm it in a 300ºF oven before serving. It also is great cold and at room temperature, so you can also have it as leftovers.

    Nutrition

    Calories: 269kcalCarbohydrates: 14.26gProtein: 17.07gFat: 15.98gSaturated Fat: 5.982gFiber: 1.9gSugar: 1.26g
    Keyword eggs, frittata, seafood, shrimp
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    Arielle is a food and drink photographer based in Washington, D.C. She was previously a social science researcher before she fell in love with photography.

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