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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.

Plate of Garlic and Tomato Roasted Shrimp on table

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 and 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!

Ingredients for the recipe on a marble surface

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.

Tomatoes, red onion, garlic, olive oil, paprika, broth, salt, and pepper in a glass bowl

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.

Baked veggies in a baking dish

Step 4: Remove the baking dish from the oven and add the shrimp in a single layer over the tomato mixture.

Layer of shrimp on top of the veggies in a baking dish

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.

Finished dish seen rom above

This simple shrimp dish packs in 28 grams of protein and only 3 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.

Closeup of a spoonful of shrimp and tomatoes

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!

Plate of shrimp in front of the baking dish

Other easy shrimp recipes

Shrimp is 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:

You can also take a look at this roundup of low-carb seafood recipes for more inspiration.

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

4.60 from 5 votes
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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.
Author: Diabetic Foodie
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4 servings

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 low-sodium vegetable broth
  • 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.
    2 small plum tomatoes, ½ medium red onion, 2 garlic cloves, 1 teaspoon paprika, 1 tablespoon olive oil, 1 tablespoon low-sodium vegetable broth, Salt & pepper to taste
  • 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.
    1 pound large shrimp
  • 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.
    2 tablespoons parsley

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
Calories
177
% Daily Value*
Fat
 
5.5
g
8
%
Saturated Fat
 
0.5
g
3
%
Trans Fat
 
0
g
Polyunsaturated Fat
 
0.4
g
Monounsaturated Fat
 
2.5
g
Cholesterol
 
226.7
mg
76
%
Sodium
 
608.1
mg
25
%
Potassium
 
346.2
mg
10
%
Carbohydrates
 
3.1
g
1
%
Fiber
 
0.7
g
3
%
Sugar
 
1.1
g
1
%
Protein
 
28.5
g
57
%
Net carbs
 
2.4
g
* Percent Daily Values are based on a 2000 calorie diet.