Why You’ll Love This Recipe
I love how this recipe comes together so quickly—no marinating, no complicated steps. Just fresh tomatoes, shrimp, garlic, olive oil, and dill. It’s proof that simple ingredients can create something truly delicious. The tomato sauce is fresh and tangy, the shrimp are juicy and perfectly cooked, and the garlic and dill bring everything together. This is the kind of meal I can make on autopilot and still feel great about eating.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
4 tomatoes, chopped
5 garlic cloves, minced
1 pound large shrimp, peeled and deveined
bunch dill, chopped
2 tbsp olive oil
Directions
Sauté the tomatoes: I start by chopping the tomatoes into smaller pieces and cooking them in a non-stick pan with 1 tablespoon of olive oil. I cover the pan and let the tomatoes simmer for about 4–5 minutes until they break down into a sauce-like consistency.
Add shrimp: Next, I add the shrimp directly into the tomato mixture and cook them for another 4–5 minutes, stirring occasionally until they’re pink and cooked through.
Finish with garlic and dill: Once the shrimp are done, I stir in the minced garlic, chopped dill, and the remaining tablespoon of olive oil. I mix everything gently to coat the shrimp evenly.
Serve: I serve it immediately—either on its own, over zucchini noodles, rice, or with a slice of crusty bread if I’m not keeping it low carb.
Servings and timing
This recipe makes 2 generous servings or 3 lighter portions.
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Variations
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No fresh tomatoes? I sometimes use 3 cups of canned diced tomatoes, or even frozen tomato sauce (thawed in warm water for 10 minutes) when I’m short on time.
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Extra richness: If I want a deeper tomato flavor, I stir in a tablespoon of tomato paste at the end, especially if the sauce seems too watery.
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Spicy version: A pinch of red pepper flakes or a splash of hot sauce gives this dish a kick I really enjoy.
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Herb swap: When I don’t have dill, I’ve used parsley or basil instead—each one brings its own flavor twist.
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With extras: Occasionally I add in chopped spinach or olives to bulk it up a bit without much effort.
Storage/Reheating
If I have leftovers, I store them in an airtight container in the fridge for up to 2 days. To reheat, I use a skillet over medium heat just until warmed through—about 2–3 minutes. I avoid microwaving shrimp for too long since they can turn rubbery.
FAQs
Can I use frozen shrimp?
Yes, I often use frozen shrimp. I just make sure they’re fully thawed and patted dry before cooking so they don’t water down the sauce.
What if my tomato sauce is too watery?
I add a tablespoon of tomato paste to thicken it up. It works every time and adds a deeper tomato flavor.
Can I make this ahead?
This dish is best enjoyed fresh, but I’ve made it ahead and stored it in the fridge. I just make sure not to overcook the shrimp during reheating.
What sides go well with this dish?
I usually pair it with cauliflower rice, steamed veggies, or zucchini noodles. For a more filling option, white rice or quinoa work great too.
Can I make this without dill?
Definitely. I’ve swapped dill with parsley or basil when I didn’t have dill, and it still turned out delicious.
Conclusion
This 15-minute garlic shrimp in tomato sauce is a recipe I rely on when I need something quick, healthy, and full of flavor. With only five ingredients, it’s as simple as it gets, but still feels like a restaurant-quality meal. Whether I’m eating low-carb or just want a clean, satisfying dinner, this one never disappoints.
Print
15-Minute Garlic Shrimp in Tomato Sauce (5 Ingredients!)
- Total Time: 15 minutes
- Yield: 2–3 servings
- Diet: Gluten Free
Description
This healthy garlic shrimp in tomato sauce is ready in just 15 minutes using only 5 ingredients. An easy, low-carb, paleo, and gluten-free shrimp dinner you’ll make on repeat.
Ingredients
4 fresh tomatoes, chopped (or 3 cups canned diced tomatoes)
5 garlic cloves, minced
1 pound large shrimp, peeled and deveined
1 bunch fresh dill, chopped
2 tbsp olive oil
Instructions
Sauté Tomatoes: Heat 1 tbsp olive oil in a non-stick pan over medium heat. Add the chopped tomatoes and cover with a lid. Cook for 4–5 minutes until soft and saucy.
Add Shrimp: Stir in the shrimp and cook for another 4–5 minutes, or until the shrimp are pink and opaque.
Finish Sauce: Add the minced garlic, chopped dill, and remaining 1 tbsp olive oil. Stir well to combine.
Serve Immediately: Enjoy hot with your favorite side, like rice, cauliflower rice, or crusty bread (if not low-carb).
Notes
If the tomato sauce is too watery, stir in 1 tbsp tomato paste to thicken.
You can substitute fresh tomatoes with canned diced tomatoes or thawed frozen tomato sauce.
Tastes great with a squeeze of lemon on top for added brightness.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Dinner, Main Course
- Method: Sautéing
- Cuisine: Mediterranean, Paleo
