Sun Dried Tomato Shrimp

Sometimes a reliable ideas come when you're doing everything except cooking. This Sun Dried Tomato Shrimp recipe hit us out of nowhere while we were avoiding the kitchen and the mountain of dishes waiting in both sinks. A random spark, a craving, and a jar of sun dried tomatoes later, and suddenly we were back at the stove.

And wow, am we glad we gave in. How much more flavor could shrimp possibly have? Turns out, a lot more. The spicy garlic, buttery sauce, and tangy sun dried tomatoes come together to create something rich, bold, and unforgettable. This dish is simple, quick, and guaranteed to make you fall in love with shrimp all over again.

What Makes This Recipe So Good

There's something magical about how quickly this Sun Dried Tomato Shrimp comes together. The shrimp cooks in minutes, soaking up every bit of garlicky, buttery flavor from the pan, while the sun dried tomatoes add a punch of sweetness and tang that makes the sauce irresistible. It feels restaurant-worthy, yet it's surprisingly simple to make on a busy weeknight.

This shrimp sun dried tomato recipe also looks and tastes like a dish made to impress. Whether you're serving it over pasta, rice, or crusty bread, it transforms an ordinary dinner into something special. It's the kind of recipe that makes you feel like you accidentally stumbled upon your new favorite meal.

What Goes Into Sun Dried Tomato Shrimp

A few simple ingredients come together to make this Sun Dried Tomato Shrimp burst with flavor.

• Shrimp: Large, peeled shrimp soak up all the garlicky, tomato-infused flavor while staying tender and juicy.
• Sun Dried Tomatoes: These add a deep, tangy sweetness that balances perfectly with the spice from the red pepper.
• Garlic: Freshly minced garlic gives the sauce its bold, savory base and complements the shrimp beautifully.
• Basil: Chopped fresh basil (or parsley) adds a bright, herby finish that lifts all the rich flavors in the dish.

Note: Please see recipe card at the bottom for a full list of ingredients with measurements.

On the stove

1. Heat the Oil: Warm 2 teaspoons of the reserved sun dried tomato oil in a large skillet over medium-high heat.

1. Cook Shrimp: Add shrimp in small batches and fry for 1–2 minutes per side until just cooked through.

1. Add More Oil: Pour the remaining 2 teaspoons of reserved oil into the same pan, keeping all those flavorful bits.

1. Sauté the Garlic: Add minced garlic and cook until fragrant, about 30 seconds, to build a rich, savory base.

1. Add the Tomatoes: Stir in the sun dried tomatoes and grape or cherry tomatoes, along with salt and red pepper flakes.

1. Soften and Stir: Cook for 2–3 minutes, stirring occasionally, until the tomatoes begin to soften and release their juices.

1. Return the Shrimp: Add the cooked shrimp back to the pan, stirring to coat them evenly in the tomato and garlic sauce.

1. Finish: Stir in the basil or parsley, remove from heat, and serve immediately over pasta, rice, mashed potatoes, or vegetables.

This Sun Dried Tomato Shrimp is versatile enough to pair with so many sides. For something hearty, try it with Fried Rice with Bacon for a satisfying mix of savory and smoky flavors. If you'd rather go light Spinach and Ricotta Grilled Cheese adds a creamy, melty touch that complements the shrimp beautifully. And when you're in the mood for something fun The Ultimate Pull Apart Cheesy Garlic Bread is good for dipping into that irresistible tomato-garlic sauce.

Kitchen tip

• Don't overcook the shrimp. We know it's tempting to let them sit a little longer, but shrimp cook fast. Once they turn pink and opaque, pull them off the heat so they stay juicy.
• Use that sun dried tomato oil. It's liquid gold. It gives the sauce a head start on flavor and makes everything taste richer.
• Adjust the spice your way. We like a bit of heat, but if you prefer something milder, start with half the red pepper and build from there.
• Serve it fresh and hot. This dish shines when it's just out of the pan, with that garlicky aroma still hanging in the air.

Recipe FAQ's

Yes, absolutely. Just make sure to thaw them completely and pat them dry before cooking so they sear properly and don't release too much water into the pan.

Yes, you can. Just rehydrate them in hot water for about 10 minutes until soft, then pat them dry before adding to the pan. You can use olive oil for cooking since you won't have the flavored tomato oil.

Long pasta like spaghetti or linguine works beautifully because it catches the sauce well, but short kinds like penne or rigatoni are just as good for soaking up all that garlicky tomato flavor.

What you need

• 4 teaspoons sun dried tomato oil
• 1 pound uncooked shrimp large, prawns, peeled and deveined with tails on
• 1 tablespoon garlic minced or crushed
• 3 1/2 oz sun dried tomato strips in oil drained
• 1 cup grape tomatoes cherry tomatoes, halved
• 3/4 teaspoon salt or to taste
• 1 teaspoon red pepper adjust to your preference
• 2 tablespoons fresh basil chopped, or parsley

Method

1. Heat 2 teaspoons of the reserved sun dried tomato oil in a large skillet or nonstick pan over medium-high heat. Add the shrimp in small batches, frying each batch for 1-2 minutes each side until they are just cooked through. Do not over cook them, or they will be rubbery. (or if you prefer, fry them all at once). Remove each batch to a plate and once they're cooked, and set aside.
2. Heat the remaining 2 teaspoons of the reserved oil in the same skillet. Add the garlic and fry until fragrant (about 30 seconds). Add the sun dried tomatoes and grape / cherry tomatoes, salt and red pepper / chili flakes. Cook, stirring a few times, until tomatoes begin to soften (about 2-3 minutes).
3. Return shrimp back into the skillet and heat through. Stir in basil (or parsley).
4. Remove from heat and serve immediately over pasta, rice, cauliflower, rice, mashed potatoes, smashed potatoes or vegetables.