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.
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.