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.
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!
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Garlic Sun-Dried Tomatoes Roasted Shrimp Recipe
Garlic Sun-Dried Tomatoes Roasted Shrimp - Best garlic roasted shrimp recipe ever! Learn how to make this Spanish/Mediterranean dish.
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 shelled, deveined and tail-on shrimp
- 1/4 teaspoon salt to taste
- 1 tablespoon parsley leaves, chopped
Instructions
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Heat up the oven to 375F.
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Heat up a skillet with the olive oil on medium heat. Add the garlic and lightly saute. Add the sun-dried tomatoes and the chili flakes, stir to mix well, until the oil becomes slightly red in color. Add shrimp, salt and parsley leaves, stir to combine well.
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Transfer the shrimp into the oven, roast for 10 minutes. Dish out and serve immediately.
Recipe 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.
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Joan Chomsky
Do you drain the sundried tomatoes or add the oil they are packed in?
Rasa Malaysia
Add the oil. :)
Lois
I tweaked your recipe because I didn’t have sun-dried tomatoes in the house. I used Sun-dried tomato pesto from Aldi. Sauteed the shrimp in olive oil with the garlic, then added the pesto and some fresh parsley. It was absolutely delicious.
Rasa Malaysia
Hi Lois, sounds very yummy!
Maggie
I made this for a family get together, and it was an absolute hit. Everyone raved about it. It is now my to go to recipe for shrimp. The only change I made was adding some fresh squeezed lemon juice.
Rasa Malaysia
Hi Maggie, fresh lemon juice sounds good. Yes, this recipe is absolutely delicious.
Laura
I really want to try this recipe for dinner! Any suggestions on what to fix with the shrimp? I’m not sure if it would go with rice or pasta better.
Rasa Malaysia
Hi Laura, what do you mean by fix with the shrimp? It will go well with both.
Shawnee
This was delish..tweak: I skipped the oven , concerned it would over cook shrimp, plus one less step. It cooked beautifully in pan. I served with lemon spaghetti (I use whole wheat thin spaghetti, lots of lemon Jc, olive oil, fresh basil & parm)…twist speg on plate & top w/the shrimp pure heaven :)
Jordynn McKnight
This was very good! I made this tonight and served it on a bed of brown and wild rice with roasted mixed vegetables seasoned with paprika, chili, salt and pepper. It was so delicious and the sundried tomatoes tied everything together so well.
Rasa Malaysia
Hi Jordan, thanks for trying my garlic sun-fried tomatoes roasted shrimp recipe!
Anne Brooks
really love this recipe and its marvelous!!! thank you!!!
Rasa Malaysia
Thanks Anne. Did you try making the shrimp?
Maggie Kong-Lopez
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CarmenM
Sounds delish. But I”m curious. Why do so many recipes leave the tails on the shrimp these days? Does it make the dish more flavorful. I was at a restaurant the other day and ordered a Shrimp and Linguini dish and the Shrimp still had the tails while covered in a beautiful sauce. . Let me tell you that was very irritating eating, having to fork out a sauce covered shrimp, cut the tail off on a separate plate, fork up linguini and add the now tail-less shrimp (gone cold by now.) I heard Gordon Ramsey say once that leaving shrimp shell tails on was only appropriate on Shrimp Cocktail, but chefs leave them on all their dishes now thinking it is somehow gourmet but I don’t know It doesn’t bother me on fried shrimp or finger food shrimp. Just pick it up and bite, but in recipes with sauces?
Rasa Malaysia
You don’t have to leave the tails on for this recipe. For me it’s the presentation, it looks prettier, also shrimp shells impart additional tastes to the dish, it makes it more briny and delicious.
Mrs Suvi
Ooh this sounds perfect! I will definitely make it once I get home from our travels :)
Rasa Malaysia
Yes, it is perfect…almost like gambas al ajillo but better I think, because it has sun-dried tomatoes.
Lisa @ The Cooking Bride
Beautiful shot!
Rasa Malaysia
Thanks Lisa for your sweet note.