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Sun-Dried Tomato Shrimp combines plump shrimp with the sweet-tart intensity of sun-dried tomatoes for a rustic yet elegant meal. This dish comes together in under 30 minutes, featuring a rich, garlicky sauce that clings beautifully to the shrimp. It’s versatile enough for pasta, polenta, or crusty bread.

Why You’ll Love This Sun-Dried Tomato Shrimp

Fast & Flavorful: Ready in 20 minutes with a sauce that tastes slow-simmered.
Versatile Sauce: Pairs perfectly with pasta, rice, or zucchini noodles.
Fancy Yet Simple: Impressive results using mostly pantry staples.
Perfect Texture: Quick-seared shrimp stay tender and juicy inside.

Ingredients & Tools

450 g large raw shrimp, peeled and deveined
100 g sun-dried tomatoes in oil, drained and thinly sliced (reserve 2 tablespoons of the oil)
4 large garlic cloves, minced
1 small shallot, finely chopped
120 ml dry white wine (like Sauvignon Blanc or Pinot Grigio)
60 ml chicken or vegetable broth
2 tbsp fresh lemon juice
3 tbsp chopped fresh parsley
1/2 tsp crushed red pepper flakes (adjust to taste)
Salt and freshly ground black pepper to taste

Tools: Large skillet (preferably stainless steel or cast iron), sharp knife, cutting board, measuring spoons/cups

Notes: High-quality sun-dried tomatoes in oil work best; reserve the oil for the sauce base.

Nutrition (per serving)

Calories:	285 kcal
Protein:	28 g
Fat:	10 g
Carbs:	15 g
Fiber:	3 g

Serves: 4 | Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes

Before You Start: Tips & Ingredient Notes

Pat your shrimp completely dry. This might seem like a small thing, but moisture is the enemy of a good sear. If your shrimp are wet, they’ll steam instead of developing that beautiful golden crust.
Don’t skip the wine. The alcohol cooks off, leaving behind a wonderful acidity that balances the richness of the tomatoes. If you prefer not to cook with wine, you can substitute with additional broth and a squeeze of lemon.
Use the oil from the sun-dried tomatoes. This oil is liquid gold—it’s infused with tomato flavor and will give your sauce an incredible depth. It’s worth buying the tomatoes packed in oil just for this.
Mince, don’t crush your garlic. For this recipe, you want small pieces of garlic that will distribute evenly throughout the sauce rather than paste-like garlic that might burn and turn bitter.

How to Make Sun-Dried Tomato Shrimp

Step 1: Start by prepping all your ingredients—this recipe comes together quickly, so having everything ready is key. Pat the shrimp very dry with paper towels and season generously with salt and pepper on both sides. Thinly slice the sun-dried tomatoes and mince the garlic and shallot. You’ll notice that taking these few minutes for prep makes the actual cooking process smooth and enjoyable.

Step 2: Heat the reserved sun-dried tomato oil in your large skillet over medium-high heat until it shimmers. Carefully add the shrimp in a single layer, making sure they’re not crowded. Cook for about 1-2 minutes per side, just until they turn pink and opaque with a slight golden sear. You’re not cooking them through completely here—just getting that beautiful color. Remove them to a plate immediately; they’ll finish cooking later in the sauce.

Step 3: Reduce the heat to medium and add the shallot to the same skillet. Cook for about 2 minutes until it softens and becomes translucent, scraping up any browned bits from the shrimp—that’s pure flavor! Add the minced garlic and red pepper flakes, cooking for just 30 seconds until fragrant. Be careful not to burn the garlic, or it will turn bitter.

Step 4: Now for the sauce! Pour in the white wine, using your spoon to deglaze the pan by scraping up all those delicious browned bits from the bottom. Let it simmer for about 2 minutes until reduced by half. Then add the broth, sun-dried tomatoes, and lemon juice. Let this mixture bubble away for another 2-3 minutes until it thickens slightly and the tomatoes have softened further.

Step 5: Return the shrimp to the skillet along with any accumulated juices. Toss everything together and let it cook for just 1-2 more minutes—just enough to heat the shrimp through and let them absorb some of that incredible sauce. The sauce should look glossy and coat the back of a spoon. Turn off the heat and stir in most of the parsley, saving some for garnish.

Step 6: Taste and adjust seasoning—you might need another pinch of salt or a squeeze of lemon to brighten everything up. Serve immediately over your chosen base, garnished with the remaining fresh parsley. The contrast between the vibrant red tomatoes, pink shrimp, and green herbs makes for a stunning presentation.

Storage & Freshness Guide

Fridge: Store in an airtight container for up to 2 days.
Freezer: Not recommended—shrimp become rubbery when frozen.
Reviving: Reheat gently in a skillet with a splash of broth.

Serving Suggestions

Complementary Dishes

Creamy Polenta — The soft, buttery texture acts as the perfect canvas for the robust shrimp and sauce, creating a wonderful contrast in every bite.
Garlic Bread or Crusty Baguette — Absolutely essential for mopping up every last drop of that incredible sun-dried tomato sauce—you won’t want to waste a single bit.
Simple Arugula Salad — The peppery greens dressed with lemon vinaigrette provide a fresh, crisp counterpoint to the rich, savory shrimp.

Drinks

Crisp Sauvignon Blanc — Its bright acidity and citrus notes cut through the richness of the dish beautifully, cleansing the palate between bites.
Sparkling Water with Lemon — For a non-alcoholic option, the bubbles and citrus provide a refreshing contrast to the intense tomato flavor.

Something Sweet

Lemon Sorbet — The clean, bright finish of lemon sorbet is the perfect palate-cleanser after the savory, garlicky shrimp.
Dark Chocolate Espresso Beans — Just a few of these provide a bitter-sweet crunch that contrasts wonderfully with the meal’s rich flavors.

Top Mistakes to Avoid

Overcooking the shrimp. Shrimp cook incredibly fast and become rubbery if left on heat too long. Cook them just until they turn pink and opaque, then remove them from the pan immediately.
Burning the garlic. Garlic burns in seconds and turns bitter, ruining the entire sauce. Add it after the shallots have softened and cook for only 30 seconds until fragrant.
Using dry-packed sun-dried tomatoes without rehydrating. If you can only find dry-packed tomatoes, you’ll need to soak them in hot water for 20 minutes first, or they’ll be too tough and chewy in the final dish.
Crowding the pan when searing the shrimp. If you add too many shrimp at once, they’ll steam instead of sear. Cook in batches if necessary to ensure each shrimp gets proper contact with the hot surface.

Expert Tips

Tip: For an extra flavor boost, add a tablespoon of tomato paste when cooking the shallots. Cook it for a minute until it darkens slightly—this adds another layer of tomato depth to the sauce.
Tip: If you want a creamier sauce, stir in 2-3 tablespoons of heavy cream or crème fraîche at the very end, after you’ve returned the shrimp to the pan. Heat through gently without boiling.
Tip: For the best texture, buy shrimp with the shells on and peel them yourself. They often have better flavor and texture than pre-peeled shrimp, which can sometimes be waterlogged.
Tip: If you have fresh basil on hand, stir in a few torn leaves at the end along with the parsley. The aromatic basil pairs wonderfully with the tomato-shrimp combination.

FAQs

Can I make this dish ahead of time?
You can prep the ingredients ahead—slice the sun-dried tomatoes, mince the garlic and shallot, and clean the shrimp—but I don’t recommend cooking it completely in advance. Shrimp are best served immediately after cooking. If you must, gently reheat it on the stove over low heat, being careful not to overcook the shrimp.

What can I use instead of white wine?
You can substitute with additional chicken or vegetable broth plus an extra tablespoon of lemon juice. The wine primarily provides acidity, so you want to replicate that tang. Another option is using a non-alcoholic wine or even a splash of white wine vinegar diluted with broth.

Can I use frozen shrimp?
Absolutely! Just make sure to thaw them properly in the refrigerator overnight or under cold running water. Pat them extremely dry before cooking, as frozen shrimp tend to release more moisture. I actually keep a bag of frozen raw shrimp in my freezer specifically for recipes like this.

How spicy is this dish with the red pepper flakes?
With 1/2 teaspoon, it has a mild warmth that enhances rather than overwhelms the other flavors. If you’re sensitive to spice, start with 1/4 teaspoon or omit entirely. For more heat, you can increase to 1 teaspoon or add a pinch of cayenne pepper with the garlic.

What’s the best way to store leftovers?
Store in an airtight container in the refrigerator for up to 2 days. The shrimp will continue to cook slightly when reheated, so be gentle—warm them slowly in a skillet with a splash of broth or water to loosen the sauce. I don’t recommend freezing, as the texture of the shrimp will become rubbery.

Sun Dried Tomato Shrimp

Cost Level $$

Category Shrimp Recipes

Difficulty Medium

Cuisine Mediterranean, italian

Servings 4

Total Time 25 minutes

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Make this easy Sun-Dried Tomato Shrimp in under 30 minutes! Juicy shrimp in a rich, garlicky sauce perfect with pasta or crusty bread. Get the recipe now!

Ingredients

For the Ingredients & Tools

450 g large raw shrimp (peeled and deveined)
100 g sun-dried tomatoes in oil (drained and thinly sliced (reserve 2 tablespoons of the oil))
4 large garlic cloves (minced)
1 small shallot (finely chopped)
120 ml dry white wine (like Sauvignon Blanc or Pinot Grigio)
60 ml chicken or vegetable broth
2 tbsp fresh lemon juice
3 tbsp chopped fresh parsley
0.5 tsp crushed red pepper flakes (adjust to taste)
Salt and freshly ground black pepper (to taste)

Instructions

01
Start by prepping all your ingredients—this recipe comes together quickly, so having everything ready is key. Pat the shrimp very dry with paper towels and season generously with salt and pepper on both sides. Thinly slice the sun-dried tomatoes and mince the garlic and shallot. You'll notice that taking these few minutes for prep makes the actual cooking process smooth and enjoyable.
02
Heat the reserved sun-dried tomato oil in your large skillet over medium-high heat until it shimmers. Carefully add the shrimp in a single layer, making sure they're not crowded. Cook for about 1-2 minutes per side, just until they turn pink and opaque with a slight golden sear. You're not cooking them through completely here—just getting that beautiful color. Remove them to a plate immediately; they'll finish cooking later in the sauce.
03
Reduce the heat to medium and add the shallot to the same skillet. Cook for about 2 minutes until it softens and becomes translucent, scraping up any browned bits from the shrimp—that's pure flavor! Add the minced garlic and red pepper flakes, cooking for just 30 seconds until fragrant. Be careful not to burn the garlic, or it will turn bitter.
04
Now for the sauce! Pour in the white wine, using your spoon to deglaze the pan by scraping up all those delicious browned bits from the bottom. Let it simmer for about 2 minutes until reduced by half. Then add the broth, sun-dried tomatoes, and lemon juice. Let this mixture bubble away for another 2-3 minutes until it thickens slightly and the tomatoes have softened further.
05
Return the shrimp to the skillet along with any accumulated juices. Toss everything together and let it cook for just 1-2 more minutes—just enough to heat the shrimp through and let them absorb some of that incredible sauce. The sauce should look glossy and coat the back of a spoon. Turn off the heat and stir in most of the parsley, saving some for garnish.
06
Taste and adjust seasoning—you might need another pinch of salt or a squeeze of lemon to brighten everything up. Serve immediately over your chosen base, garnished with the remaining fresh parsley. The contrast between the vibrant red tomatoes, pink shrimp, and green herbs makes for a stunning presentation.