If you like shrimp, garlic and tomatoes, you’ll absolutely love this garlic shrimp in tomato sauce. It’s gluten-free, paleo and low-carb and just perfect for a healthy weeknight dinner! It’s also incredibly easy! There are only 5 things – tomatoes, shrimp, garlic, dill and olive oil in this one pan and you have 15 minutes to cook them together to get this…
OMG. I can smell the garlic through the screen. This dish was sooo good. I’ve been making it for many, many years (probably at least 5-6) and absolutely love it every time.
As my tomato saga continues, I couldn’t help but go and get some shrimp, so I can make this again. This time with dill and a little extra garlic.
NO WORDS! Absolutely delicious.
Even my toddler wanted some and helped me take the pictures while I was freaking out he’ll burn his little hand. He kept saying hot and putting his fingers over the skillet and I was just screaming inside. Well, and maybe outside.
Now here’s what you need to make this garlic shrimp as well.
Only 5 Ingredients
- Tomatoes. Choose ripe, juicy tomatoes and cut them in smaller pieces. You’ll make a sauce out of those tomatoes. Then you’ll want to dip a lot of bread in there. Maybe it’s just me.
- Shrimp. Make sure to buy peeled and deveined shrimp to save yourself some work. And also, get that shrimp from a sustainable source.
- Garlic. I used a lot of garlic in here. Probably even more than the 5 cloves I mentioned, if you love garlic and can handle it – this is the recipe to go crazy. Warning: Do not go on a date with someone who hasn’t eaten the same meal after this.
- Dill. I love dill and it completes this dish so well! Chop it and add it in the end. If you don’t like dill, you can also use basil, cilantro or parsley.
- Olive Oil. Last but not least, olive oil. This shrimp recipe really reminds me of a Spanish dish I ate in Andalucia one time – Gambas al pil pil…The only difference – that recipe used 1/7 the tomatoes and 7x the olive oil. Still, amazingly delicious. Olive oil is needed here.
5 Steps To Make Garlic Shrimp In Tomato Sauce
- Chop the tomatoes and dill
- Cook the tomatoes in a pan with olive oil until you get a saucy consistency
- Add in the shrimp and cook for 4-5 minutes
- Stir in the garlic, dill and some more olive oil
- Serve Immediately!
Tips and Options
So I did add a few pieces of salmon to this particular batch because we had some cooked leftovers, but this is not necessary.
In case the tomatoes are too juicy and the sauce becomes too runny, add in a Tbsp of tomato paste – it will thicken the sauce.
You can also use other spices and herbs. For example, I’ve tried this with some crushed red pepper, fresh basil, cilantro or parsley – all options are great.
You can serve this with pasta, rice, bread or with zoodles for a low-carb and paleo version.
I feel like it’s not necessary, but you can definitely also add some Parmesan cheese on top.
- 4 tomatoes, chopped
- 5 garlic cloves, minced
- 1 pound large shrimp, peeled and deveined
- bunch dill, chopped
- 2 Tbsp olive oil
- Chop the tomatoes in smaller pieces and saute them in a non-stick pan with 1 tbsp olive oil. Cover with a lid until the tomatoes start boiling and cook for 4-5 minutes. In the end they should look like tomato sauce.
- Add the shrimp and cook for 4-5 more minutes.
- Stir in the garlic, the dill and the olive oil.
- Serve immediately.
In case your tomatoes haven't cooked enough and the tomato sauce is too runny, add in a Tbsp of tomato paste. I didn't need to do it here, but it has happened in the past and this trick fixed it.
Amount Per Serving: Calories: 445Total Fat: 18gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 479mgSodium: 2162mgCarbohydrates: 16gFiber: 3gSugar: 7gProtein: 54g
I hope you enjoy this garlic shrimp if you do make it, let me know if you have any questions!