Name: Garlic Shrimp in Tomato Sauce
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Mediterranean
Ingredients: 1 lb (450 g) large shrimp, peeled and deveined; 3 tbsp olive oil; 4 cloves garlic, minced; 1 can (14 oz / 400 g) crushed tomatoes; 1/2 tsp red pepper flakes (optional); 1 tsp paprika; 1/2 tsp salt; 1/4 tsp black pepper; 1 tsp dried oregano; 1 tsp sugar (optional, to balance acidity); 2 tbsp fresh parsley, chopped; Juice of 1/2 lemon

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A flavorful and savory dish featuring tender shrimp sautéed with garlic and simmered in a rich tomato sauce, perfect for serving over pasta, rice, or with crusty bread. This Mediterranean-inspired meal is quick to make, rich in flavor, and comes together beautifully for a weeknight dinner or a weekend feast. Garlic Shrimp in Tomato Sauce

Why You’ll Love This Recipe

I love how simple yet elegant this recipe is. The shrimp cooks quickly, absorbing the garlicky tomato sauce for a juicy, bold bite in every forkful. I can serve it over pasta when I want something hearty, or with crusty bread to keep it light but satisfying. The balance of paprika, oregano, and a hint of red pepper flakes adds just enough depth and spice. Plus, it’s naturally gluten-free and ready in under 30 minutes — a win for busy days.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 lb (450 g) large shrimp, peeled and deveined
3 tbsp olive oil
4 cloves garlic, minced
1 can (14 oz / 400 g) crushed tomatoes
1/2 tsp red pepper flakes (optional)
1 tsp paprika
1/2 tsp salt
1/4 tsp black pepper
1 tsp dried oregano
1 tsp sugar (optional, to balance acidity)
2 tbsp fresh parsley, chopped
Juice of 1/2 lemon

Directions

I start by patting the shrimp dry and seasoning them lightly with salt and pepper.
In a large skillet over medium heat, I heat the olive oil.
I add the garlic and sauté for about 30 seconds until fragrant.
Next, I stir in the crushed tomatoes, paprika, oregano, red pepper flakes, and sugar if I’m using it. I let this simmer for 8–10 minutes until it slightly thickens.
Then I add the shrimp and cook them for 2–3 minutes on each side, just until they turn pink and opaque.
I stir in the lemon juice and sprinkle everything with fresh parsley.
I serve it hot, usually over pasta, rice, or with a side of crusty bread.

Servings and timing

This recipe makes 4 servings.

Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes

Variations

When I want a smoky twist, I use smoked paprika instead of regular. I also like to toss in chopped olives or capers for a briny kick. If I have fresh basil, I sometimes swap out parsley to give it a summery flair. For a lighter version, I use fresh diced tomatoes instead of canned — it gives a fresher, brighter flavor.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, I gently warm it in a skillet over low heat to avoid overcooking the shrimp. I avoid the microwave since it can turn the shrimp rubbery. If I need to rehydrate the sauce a bit, I add a splash of water or broth while reheating.

FAQs

How do I keep the shrimp from getting rubbery?

I make sure not to overcook the shrimp — just 2–3 minutes on each side is enough. Once they turn pink and opaque, they’re ready.

Can I use frozen shrimp?

Yes, I just thaw them completely and pat them dry before cooking. This helps prevent excess water from thinning the sauce.

What kind of tomatoes work best?

I usually go for crushed canned tomatoes for consistency, but when I have fresh ripe tomatoes, I dice them and simmer a bit longer for a fresher flavor.

Can I make this dish spicy?

Absolutely. I add more red pepper flakes or even a chopped fresh chili if I want a kick.

Is this dish good for meal prep?

It’s best eaten fresh, but I can prep the sauce ahead and add the shrimp just before serving. That way the shrimp stays tender and juicy.

Conclusion

Garlic shrimp in tomato sauce is one of my go-to recipes when I want something fast, flavorful, and impressive. With just a few pantry staples and fresh shrimp, I can whip up a meal that feels restaurant-worthy without the fuss. Whether I’m serving it for guests or just a cozy dinner, this dish never disappoints.