Spicy Garlic Shrimp and Tomatoes Sauté
Apr 10, 2016, Updated Aug 17, 2021
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Spicy Garlic Shrimp and Tomatoes Sauté – A quick and easy way to make the most delicious accompaniment to rice, orzo, and pasta!
Hello, friends! Happy Sunday! Hope you had a chance to sleep in, eat a stack of Scottish Pancakes, and downed a few Mimosas. That’d be one dang amazing Sunday morning, eh?
In real life talk, I have been totally out of it for the last week, as I have been trying to help my dad get better post open heart surgery. I don’t really go into sharing too much of real life on here because this is our happy place, right?! And I love happiness! 😀 BUT, right now, I do need all your prayers, thoughts and your well-wishes, please!
THANK YOU!
P.S. He is a vegetarian, plays soccer for 60-minutes twice a week, never sits down, and is only 61… Doc says, blame it on genetics. Ugh. Sometimes, the rules do not apply, you know?
Anywho! Let’s find happy. How about this shrimp? A flavor bomb explosion that isn’t dessert!
The only reason I was compelled to make this in the first place was because it was time to move on from the Garlic Butter Shrimp and Rice after making it for every meal for the last 365 days, and this seemed like a logical next step to, um, more delicious shrimp that you can put over, um, more rice.
But this is more than just delicious, saucy shrimp. This recipe is all about the sauce that’s super easy and ready to go with just good ol’ regular ingredients.
You’ll toss all those pretties up in the pan, just the way you like ’em, throw a handful of seasonings for a bit of spice and make it all awesome! Then, you’ll be all googly-eyes over your winning meal of creamy, delicious, filling and mostly-healthy shrimpy shrimp. Theeee end.
Now I’m off to go see my daddy.
Also? Thank you for listening. XOXO
ENJOY!
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Spicy Garlic Shrimp and Tomatoes Sauté
Ingredients
- 1- pound fresh or frozen jumbo shrimp, , peeled and deveined (thawed if frozen)
- 1 tablespoon all-purpose flour
- 1 to 2 teaspoons paprika
- 1/8 to 1/4 teaspoon cayenne pepper
- 1/4 teaspoon sugar
- *lite-salt and fresh ground pepper, , to taste
- 2 tablespoons butter
- 6 cloves garlic, , minced
- salt, , to taste (I use lite-salt)*
- 1 cup cherry tomatoes, , halved
- 1/2 cup reduced sodium low fat vegetable broth, (you can also use chicken broth)
- 1 tablespoon fresh lemon juice
- 1/4 cup chopped fresh parsley
Instructions
- If shrimp is wet, pat dry with paper towels; set aside.
- In a large mixing bowl, combine flour, paprika, cayenne pepper, sugar, salt, and pepper; add shrimp and, using your fingers, mix to combine. Set aside.
- Melt butter in a large nonstick skillet or a cast iron skillet.
- Add garlic and salt; cook for about 30 seconds, stirring frequently.
- Add previously prepared shrimp to the pan; cook for 2 minutes.
- Stir in tomatoes, vegetable broth and lemon juice; continue to cook for 3 minutes, or until shrimp is done and tomatoes are tender.
- Remove from heat.
- Stir in fresh parsley.
- Serve over cooked rice, orzo, pasta, etc…
Notes
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
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This is great. I couldn’t finish my portion but it will make an amazing omelette tomorrow with goat cheese and mushrooms. Deeeeeeeelish.
Just curious as to why the Sodium content is so high? Looks Delicious…but on a 1500 or preferably less sodium diet this recipe seems unattainable 😮
Hi! This is an old recipe on my site, using an old calculator that was counting 1 pound as 1 serving. 😳 Sorry about that! 😃 Also, just FYI, shrimp are high in sodium. The environment they live in is salty, but also fresh caught shrimp are dunked into a salty brine as soon as they are caught. Then, store bought shrimp are also frozen in a salt solution, which adds even more salt. 😫