I love this recipe because it uses just a handful of ingredients and comes together incredibly fast. I enjoy how fresh and clean the flavors taste, with garlic and dill giving the dish a bright finish. It’s naturally gluten-free, low-carb, and perfect for busy weeknights.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
I start by chopping the tomatoes into small pieces. I heat 1 tablespoon of olive oil in a non-stick pan over medium heat, add the tomatoes, and cover the pan with a lid. I let them cook for about 4 to 5 minutes, until they soften and break down into a sauce-like consistency.
Once the tomatoes resemble a chunky tomato sauce, I add the shrimp directly to the pan. I cook them for another 4 to 5 minutes, stirring occasionally, until the shrimp turn pink and are cooked through.
I finish by stirring in the minced garlic, chopped dill, and the remaining tablespoon of olive oil. I remove the pan from the heat and serve immediately while everything is fresh and hot.
Servings and Timing
This recipe yields 2 servings. I usually need about 5 minutes for prep and 10 minutes for cooking, so dinner is ready in roughly 15 minutes total.
Variations
I sometimes add a pinch of chili flakes when I want a little heat. If my tomatoes are extra juicy and the sauce feels too thin, I stir in a tablespoon of tomato paste to thicken it. When fresh tomatoes aren’t available, I use canned diced tomatoes or thawed frozen tomato sauce.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 2 days. When reheating, I warm it gently on the stovetop to avoid overcooking the shrimp.
FAQs
Can I use canned tomatoes instead of fresh?
I often use canned diced tomatoes, especially when fresh tomatoes aren’t in season.
Why did my sauce turn out watery?
When this happens, I let it simmer a bit longer or add a small amount of tomato paste to thicken it.
Can I make this dish ahead of time?
I prefer making it fresh since shrimp tastes best right after cooking.
What can I serve this with?
I like serving it with zucchini noodles, cauliflower rice, or a simple side salad.
Is this recipe paleo-friendly?
I enjoy this dish as part of a paleo-style meal since it uses whole, simple ingredients.
Conclusion
This garlic shrimp in tomato sauce is one of those recipes I rely on when I want fast, healthy comfort food. I love how it delivers bold flavor with minimal effort and ingredients. It’s a simple, reliable dish that always earns a spot in my weekly rotation.
