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Home » Main Dishes » Fish & Seafood » Garlic and Tomato Roasted Shrimp

Garlic and Tomato Roasted Shrimp

Posted by: Diabetic Foodie / Fish & Seafood, Gluten-free, Paleo / July 11, 2011

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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.

Garlic and Tomato Roasted Shrimp in a white bowl garnished with parsley

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.

Storage

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:

  • Shrimp Scampi Foil Packets
  • Greek Shrimp with Tomatoes and Feta Cheese
  • Shrimp Avocado Tostadas

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!

Recipe Card
Garlic and Tomato Roasted Shrimp in a white bowl garnished with parsley
4.5 from 2 votes

Garlic and Tomato Roasted Shrimp

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.
Prep Time:5 minutes
Cook Time:15 minutes
Total Time:20 minutes
Author:Diabetic Foodie
Servings:4 servings
Review Print

Ingredients

  • 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)

Instructions

  • 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.

Recipe Notes

This recipe is for 4 servings of roasted shrimp.
Feel free to add some sliced jalapeños for a little heat or diced bell peppers for texture.
Leftovers can be stored covered in the refrigerator for up to 3 days. Reheat gently or enjoy cold.

Nutrition Info Per Serving

Nutrition Facts
Garlic and Tomato Roasted Shrimp
Amount Per Serving (1 serving)
Calories 130 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 0.7g4%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 162mg54%
Sodium 196mg9%
Potassium 0mg0%
Carbohydrates 4g1%
Fiber 1g4%
Sugar 2g2%
Protein 18g36%
Vitamin A 0IU0%
Vitamin C 0mg0%
Calcium 0mg0%
Iron 0mg0%
Net carbs 3g
* Percent Daily Values are based on a 2000 calorie diet.
Course: Main Course
Cuisine: American
Keyword: easy dinner recipes, garlic tomato shrimp, roasted shrimp
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