Spicy Garlic Sun Dried Tomato Shrimp
User Reviews
5
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Prep Time
5 mins
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Cook Time
10 mins
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Servings
4
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Calories
155 kcal
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Course
Main Course, Lunch, Dinner
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Cuisine
American
Spicy Garlic Sun Dried Tomato Shrimp
Description
Spicy Garlic Sun Dried Tomato Shrimp starts by frying shrimp in sun dried tomato oil over medium-high heat until just cooked through, avoiding overcooking to maintain tenderness. In the same pan, garlic is sautéed briefly until fragrant, then sun dried tomato strips, halved grape tomatoes, salt, and red pepper flakes are added and cooked until the tomatoes soften and release juices.
The shrimp is returned to the pan to warm through and combined with freshly chopped basil or parsley, lending an herbal freshness to balance the spicy and savory flavors. The dish can be served immediately over pasta, rice, mashed potatoes, or vegetables for a versatile main course.
Using reserved oil from sun dried tomatoes boosts the flavor, and substituting neutral oils may lessen this accent. The careful timing in cooking preserves shrimp texture while integrating the complementary tomato and garlic flavors.
Ingredients
- 4 teaspoons tomato oil sun dried
- 1 pound Shrimp large, prawns, peeled and deveined with tails on, uncooked
- 1 tablespoon garlic minced or crushed
- 3 ½ oz sun dried tomatoes drained, strips in oil
- 1 cup grape tomatoes cherry tomatoes, halved
- ¾ teaspoon salt or to taste
- 1 teaspoon red pepper adjust to your preference
- 2 tablespoons basil chopped, or parsley, fresh
Instructions
- Heat 2 teaspoons of the reserved sun dried tomato oil in a large skillet or nonstick pan over medium-high heat. Add the shrimp in small batches, frying each batch for 1-2 minutes each side until they are just cooked through. Do not over cook them, or they will be rubbery. (or if you prefer, fry them all at once). Remove each batch to a plate and once they're cooked, and set aside.
- Heat the remaining 2 teaspoons of the reserved oil in the same skillet. Add the garlic and fry until fragrant (about 30 seconds). Add the sun dried tomatoes and grape / cherry tomatoes, salt and red pepper / chili flakes. Cook, stirring a few times, until tomatoes begin to soften (about 2-3 minutes).
- Return shrimp back into the skillet and heat through. Stir in basil (or parsley).
- Remove from heat and serve immediately over pasta, rice, cauliflower, rice, mashed potatoes, smashed potatoes or vegetables.
Notes
- Reserve and use 4 teaspoons of oil from the sun dried tomato strips when draining them to enhance the shrimp's flavor.
- If you prefer not to use sun dried tomato oil, substitute with olive oil or another cooking oil, though this will alter the flavor profile.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 155 kcal
% Daily Value*
| Calories | 155kcal | 8% |
| Carbohydrates | 10g | 3% |
| Protein | 17g | 34% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 143mg | 48% |
| Sodium | 1167mg | 49% |
| Potassium | 703mg | 15% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 1098IU | 22% |
| Vitamin C | 36mg | 40% |
| Calcium | 86mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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