Spicy Garlic Sun Dried Tomato Shrimp Recipe, Its Ingredients, Instructions

I was trying to avoid my kitchen and the dish buildup that was happening in two sinks when this spicy garlic sun-dried tomato shrimp recipe appeared and knocked me over.

How much extra flavor can you give shrimp? This… is… awesome! I adore you, spicy garlic sun-dried tomato shrimp!

Here is a photo of some seriously flavorful shrimp (or prawns, depending on your place of origin). This is my happy place—spicy and garlicky with a hint of sweetness from sun-dried tomatoes combined with fresh, sweet grape tomatoes.

The best recipes are ones that require few ingredients, can be prepared in less than ten minutes, and taste fantastic. Do you concur? I’ll save you the hassle and simply say “yes.”

This blog features many recipes that feature sun-dried tomatoes, like Sundried Tomato and Garlic Roast Lamb and Creamy Sun Dried Tomato + Parmesan Chicken Zucchini Noodles.

Meatballs with cheesy sun-dried tomatoes. I’ll use them in a recipe if I can find a method to do so.

Okay, this is how it started… Because I felt like eating shrimp and had a recipe in my head with over a million stages, a bag of frozen shrimp was defrosting on my counter, adjacent to the two sinks of death filled with dishes.

I was avoiding my kitchen at all costs because of this. Then I recalled this dish. a recipe that I’ve prepared countless times but never thought to post on this site.

I’m sorry. Not that I deliberately forget. I have a chemo brain, which causes me to forget everything (including washing dishes).

The best thing is that it simply requires frying, stirring, and eating, and the entire process takes less than 10 minutes. It is also quite versatile.

Any dish that makes your heart sing should be served with it. anything from rice to pasta, vegetables, or even toast (don’t judge me). Even better if you can locate fresh shrimp of high caliber.

Instead of boiling the shrimp in the sauce, I like to sear them in small batches to ensure that they are crisp-tender. Regardless of the approach you use, the flavors are still wonderful.

Another thing I like to do is combine grape (or cherry) tomatoes to give these shrimp a delicate sweetness without needing an entire jar of sun-dried tomatoes.

Finally, adding basil as a garnish before serving enhances the flavor of the sun-dried tomato.

INGREDIENTS of Spicy Garlic Sun Dried Tomato Shrimp

• 4 teaspoons reserved sun-dried tomato oil*
• 1 pound | 500 g large uncooked shrimp (prawns), peeled and deveined with tails on
• 1 tablespoon garlic, minced or crushed
• 3 1/2 oz | 100 g sun-dried tomato strips in oil, drained
• 1 cup grape or cherry tomatoes, halved
• 3/4 teaspoon salt (or to taste)
• 1 teaspoon red pepper or chili flakes (adjust to your preference)
• 2 tablespoons fresh chopped basil (or parsley)

INSTRUCTIONS for Spicy Garlic Sun Dried Tomato Shrimp

1. In a sizable nonstick skillet or skillet set over medium-high heat, warm 2 teaspoons of the reserved sun-dried tomato oil. Add the shrimp in small groups, cooking each batch for 1-2 minutes on each side until they are just cooked through. They should not be overcooked or they will become rubbery. (Or, if you’d rather, cook them all at once.) Once cooked, transfer each batch to a platter and reserve.
2. In the same skillet, heat the final 2 teaspoons of the saved oil. Fry the garlic in the addition until fragrant (about 30 seconds). Add the grape or cherry tomatoes, sun-dried tomatoes, salt, and red pepper flakes or chili flakes. Cook, occasionally stirring, until tomatoes start to soften (about 2-3 minutes).
3. Put the shrimp back into the skillet and finish cooking them. Add basil (or parsley).
4. Serve right away over pasta, rice, cauliflower rice, mashed potatoes, crushed potatoes, or vegetables after being taken off the heat.

NOTES

*Save 4 teaspoons of the sun-dried tomato strips’ drained liquid for later use in recipes. This gives the shrimp more flavor. Use olive oil or another oil of your choice if you don’t want to do this.