Garlic Sun-Dried Tomatoes Roasted Shrimp

4.67 from 18 votes
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Garlic Sun-Dried Tomatoes Roasted Shrimp - Best garlic roasted shrimp recipe ever! Learn how to make this Spanish/Mediterranean dish.

Garlic Sun-Dried Tomatoes Roasted Shrimp in a pot.
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If you are hosting or going to a New Year’s Eve party and wish to bring a dish that is sure to impress, this garlic sun-dried tomatoes roasted shrimp is the perfect dish to make.

I had this dish while we were on our family vacation at Per Aquum Niyama. It was an unforgettable dish and I have been craving for it for a while.

The dish is very simple; you will need lots of garlic, some sun-dried tomatoes, olive oil, parsley, chili flakes and shrimp. This Mediterranean dish is very much like the ones served at Tapas restaurants in Spain and all over Mediterranean.

The sweet thing is that you don’t have to pay an arm or a leg for it, as you can whip it up in 20 minutes at the comfort of your own home.

Mediterranean roasted shrimp with sun dried tomatoes.

You can make this as a party food (your friends and family will love you for this!), or as a weeknight or weekend dish. Eat them as is, or best served with crusty French bread or an easy spaghetti.

Sop up all the greasy goodness with the bread, and down the shrimp with a glass of cocktail or wine. Life is absolutely delicious!


Frequency Asked Questions

How many calories per serving?

This recipe is only 272 calories per serving.

Spanish Garlic Sun-Dried Tomatoes Roasted Shrimp close up.

What To Serve With Garlic Sun Dried Tomatoes Roasted Shrimp

For a wholesome meal and easy weeknight dinner, I recommend the following recipes.

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4.67 from 18 votes

Garlic Sun-Dried Tomatoes Roasted Shrimp

Garlic Sun-Dried Tomatoes Roasted Shrimp – Best garlic roasted shrimp recipe ever! Learn how to make this Spanish/Mediterranean dish.
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4 people
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Ingredients  

  • 4 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1/2 cup sun-dried tomatoes in oil
  • 1 teaspoon chili flakes, or more to taste
  • 1 lb (500g) shrimp, shelled, deveined and tail-on
  • 1/4 teaspoon salt , to taste
  • 1 tablespoon parsley leaves, chopped

Instructions 

  • Preheat the oven to 375°F (190°C).
  • Heat a skillet with olive oil over medium heat. Add the garlic and sauté lightly. Then, add the sun-dried tomatoes and chili flakes, stirring until the oil becomes slightly red in color. Add the shrimp, salt, and parsley leaves, and stir to combine well.
  • Transfer the shrimp to the oven and roast for 10 minutes. Dish out and serve immediately.

Notes

This dish is supposed to be greasy. The shrimp should be somewhat soaked in the olive oil. Cut down the amount of olive oil if you want a healthier dish.

Nutrition

Serving: 4people, Calories: 159kcal, Carbohydrates: 5g, Protein: 1g, Fat: 16g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 11g, Sodium: 191mg, Potassium: 243mg, Fiber: 1g, Sugar: 0.1g, Vitamin A: 410IU, Vitamin C: 16mg, Calcium: 15mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Please rate and comment below!

About Rasa Malaysia

Bee is a recipe developer and best-selling cookbook author, sharing easy, quick, and delicious Asian and American recipes since 2006. With a strong following of almost 2 million fans online, her expertise has been featured in major publications, TV and radio programs, and live cooking demos throughout the United States and Asia.

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28 Comments

  1. Leslie says:

    This was Fantastic!! Full of Flavor!!

    1. Rasa Malaysia says:

      That’s awesome thanks for trying my recipe. Please try more recipes on my site, they are all flavorful.

  2. Joey Mollica says:

    5 stars
    Excellent recipe and could not be easier! We found with our skillet/oven combo, 5-8 minutes is the roasting time to keep from over-cooking the shrimp. Thank you for this recipe, Bee!

  3. Joey Mollica says:

    5 stars
    Excellent recipe and could not be easier! We found with our skillet/oven combo, 5-8 minutes is the roasting time to keep from over-cooking the shrimp. Thank you for this recipe, Bee!

  4. jessica A martinez says:

    5 stars
    Wow this recipe is such a favorite i make now. Its so easy and yet really packs flavor and presentation friends love it everytime i make it

  5. jessica A martinez says:

    5 stars
    Wow this recipe is such a favorite i make now. Its so easy and yet really packs flavor and presentation friends love it everytime i make it

  6. Joan Chomsky says:

    Do you drain the sundried tomatoes or add the oil they are packed in?

    1. Rasa Malaysia says:

      Add the oil. :)