This garlic and tomato roasted shrimp recipe is simple to make and bursting with bright, fresh flavors! Perfect for a quick lunch or busy weeknight dinner.
Looking for a tasty low-carb dish for an easy lunch or busy weeknight dinner? This garlic and tomato roasted shrimp recipe is just what you need!
Shrimp are a great source of protein that go well with bright, fresh flavors. Combined with tomatoes, garlic, red onion, and paprika, this dish turns into the kind of quick meal you’ll want to make all the time.
Garnish with a little fresh parsley for a vibrant plate that takes only minutes to prep!
How to make garlic and tomato roasted shrimp
This recipe is as easy as combining and roasting the ingredients. It doesn’t get much simpler than that!
Step 1: Preheat the oven to 450°F.
Step 2: In a bowl, combine the tomatoes, red onion, garlic, olive oil, paprika, broth, salt, and pepper.
Step 3: Transfer the mixture to a shallow baking dish, place in the oven, and cook for 7 to 9 minutes until the tomatoes become soft and juicy.
Step 4: Remove the baking dish from the oven and add the shrimp in a single layer over the tomato mixture.
Step 5: Place the baking dish back in the oven and continue to roast for about 7 to 8 minutes until the shrimp turn pink. Remove from the oven and garnish with parsley before serving.
This simple shrimp dish packs in 18 grams of protein and only 4 grams of carbs per serving. It’s wonderfully light and refreshing!
Variations for this recipe
The roasted tomatoes, garlic, and onion add wonderful flavor to this recipe. But there are a few ways you could add even more taste and texture if you like!
First, these shrimp would be wonderful with some added heat. If you enjoy spice, feel free to include some minced jalapeños or some red pepper flakes. Either option would be so tasty.
You could also throw in more vegetables. I think I’m going to try adding some diced bell peppers next time for even more crunch.
This recipe is for four servings of roasted shrimp with garlic and tomato. If you find yourself with leftovers, you can store them covered in the refrigerator for up to 3 days.
Be sure to reheat this dish gently so you don’t overcook the shrimp. On the other hand, shrimp are delicious cold, so you could enjoy it straight out of the refrigerator!
Other easy shrimp recipes
Shrimp are such a great protein that can take on so many delicious flavors! They’re perfect for satisfying low-carb sides or entreés. If you’re looking for a few more recipes with shrimp, here are some of my favorites I know you’ll love:
When you’ve tried this dish, please don’t forget to let me know how you liked it and rate the recipe in the comments below!
Garlic and Tomato Roasted Shrimp
- 2 small plum tomatoes (seeded, peeled, and chopped)
- ½ medium red onion (chopped)
- 2 garlic cloves (minced)
- 1 teaspoon paprika
- 1 tablespoon olive oil
- 1 tablespoon reduced sodium vegetable broth (fat-free)
- Salt & pepper to taste
- 1 pound large shrimp (peeled and deveined)
- 2 tablespoons parsley (minced)
- Preheat the oven to 450°F.
- In a bowl, combine the tomatoes, red onion, garlic, olive oil, paprika, broth, salt, and pepper.
- Transfer the mixture to a shallow baking dish, place in the oven, and cook for 7 to 9 minutes until the tomatoes become soft and juicy.
- Remove the baking dish from the oven and add the shrimp in a single layer over the tomato mixture.
- Place the baking dish back in the oven and continue to roast for about 7 to 8 minutes until the shrimp turn pink. Remove from the oven and garnish with parsley before serving.