This Shrimp in Tomato Sauce is the BEST Shrimp Recipe Ever!
shrimp recipe | easy shrimp recipe
Of all my shrimp recipes, this one is the easiest without compromising on taste! This 15 minute tomato garlic butter shrimp recipe is perfect shrimp dinner recipe. Try this simple yet incredibly delicious shrimp recipe once and you’re sure to make it over and over again.
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*RECIPE* (3-4 servings)
INGREDIENTS
1 lb/450g shrimp (peeled and deveined)
3 tbsp tomato paste OR 1/2 cup tomato purée
3 garlic cloves
3 tbsp butter
1 tsp paprika (sweet preferred)
1 tsp chilli flakes (divided)
1 tbsp neutral oil
Parsley/cilantro
Salt as needed
METHOD:
1. Marinate 1 lb/450g shrimp in 1 tsp paprika, 1/2 tsp chilli flakes, 1/4 tsp salt and set aside for 15 minutes. Skip salt if using salted butter
2. Mince 3 cloves of garlic. Finely chop parsley/cilantro/coriander for garnish
3. Set aside 3 tbsp tomato paste or 1/2 cup tomato purée. Tomato paste cooks fast and is the preferred option. Tomato purée can also be used but needs to be cooked down properly
4. Heat 1 tsp oil and 1 tbsp butter in a pan. The oil prevents butter from burning
5. Set flame to medium and sear shrimp for 1 minute per side. Don't overcrowd the pan or they won't sear well. Cook in batches and set aside
6. Set flame to low, add 2 tbsp butter, minced garlic, tomato paste (or purée) & 1/2 tsp chilli flakes
7. Add a pinch of salt if using unsalted butter. Cook gently until the tomato paste turns deep red and aromatic. If using tomato purée, cook until the oil separates
8. Add the seared shrimp and its juices. Stir and cook until its done (2-4 mins depending on the size)
9. Switch off the flame. Garnish with parsley or cilantro/coriander leaves
10. Serve with bread or a light salad
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Garlic Butter Shrimp Recipe | How To Make Spicy Butter Garlic Shrimp
This Step-By-Step Video Will Show You How To Make Spicy Garlic Butter Shrimp Recipe!! Scroll to the bottom of the page for the full recipe.
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shrimp
parsley
garlic
butter
lemon juice
oil
red chili flakes
salt
Season the shrimp with salt and black pepper.
Add oil to a skillet, along with butter.
Add the shrimp and cook thoroughly.
Remove the shrimp.
Add garlic, and combine. Add the red chili flakes and combine.
Add lemon juice, and re-add the shrimp.
Add butter and garnish with fresh parsley.
GRILLED SHRIMP IN ROASTED RED PEPPER SAUCE – Keto, Low Carb, Paleo, Whole30
If you’re looking for a super flavorful, Keto, low-carb meal, this is it! And you can make it under 30 minutes because the Roasted Red Pepper Sauce only takes 5 minutes to make. You cook it in one pan so cleanup is a breeze. And it's only 8 grams of net carbs per serving - so few carbs for a great meal!
This recipe is Keto, Low Carb, Paleo, Whole30, Vegan & Vegetarian Friendly
TIMECODES:
0:00 – Introduction
0:23 – Making the Roasted Red Pepper Sauce
2:02 – Prepping the Shrimp for grilling
2:15 – The Science of Conductive Heat
2:24 – How to know when the oil is at the proper temperature for cooking
3:00 – Cooking the shrimp so it doesn’t become rubbery
3:51 – Deglazing the pan
4:02 – Adding the roasted red pepper sauce
4:51 – Adding the cream or coconut cream
5:27 – Add the shrimp
5:58 – Grilled Shrimp in Roasted Red Pepper Sauce
I use the Nutribullet blender, but any powerful blender would work to make the Roasted Red Pepper Sauce. Just throw the ingredients in and give it a good whirl.
Ingredient for the 5-minute Roasted Red Pepper Sauce:
Servings: 3
1 jar of roasted red peppers – 12 oz., drained
½ c. almonds
2 cloves of garlic
½ cup olive oil
Handful of fresh parsley
2 large piece of sun-dried tomatoes (in olive oil)
The juice of 1 lemon or 1 Tbsp. of pure lemon juice
½ tsp. of Himalayan salt (I use less since I have to watch my sodium levels)
1 tsp. red pepper flakes (optional, if you like it spicy)
Put all the above ingredients in a powerful blender and grind to your desired consistency. I like to leave it a little chunky for a dip. Then I take out 1 cup to make the sauce for this dish, add the red pepper flakes because I like it spicy and blend it again until it’s smooth.
Ingredients for the rest of the dish:
½ cup water
1 Tbsp. olive oil
8 oz. of shrimp (or chicken)
About ¼ cup of heavy cream or coconut cream
I use half of the sauce for use on other foods like eggs, crackers and veggies. Then I use the other half to make this wonderful sauce. If you’re vegetarian or vegan, you can leave out the meat and substitute roasted cauliflower or broccoli instead.
If you like this dish, try out some of my other ones:
COCONUT PECAN GRANOLA CHIA BREAKFAST BOWL/Keto, Low Carb, Vegetarian, Dairy-free:
PIMENTO MAC & CHEESE: Low Carb, Keto Friendly & Vegetarian/Quarantine Comfort Food Series:
DECADENT KETO MEXICAN CHOCOLATE MOUSSE/Keto, Low Carb, Vegetarian, Vegan, Diary-free:
Keto ROAST CHICKEN, GRAPE & TOASTED ALMOND SALAD with 2 minute Homemade Mayonnaise
MACROS: (3 servings)
calories 617
Total Fat 54 g
Saturated Fat 10 g
Monounsaturated Fat 33 g
Polyunsaturated Fat 6 g
Trans Fat 0 g
Cholesterol 178 mg
Sodium 1232 mg
Potassium 340 mg
Total Carbohydrate 12 g
Dietary Fiber 4 g
Net Carbs: 8 g
Sugars 3 g
Protein 24 g
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Shrimp with Creamy Garlic Sauce
#youtube #shorts
Creamy garlic parm shrimp
Serves 2
3-4 Table spoons neutral oil (Grape seed or sunflower oil)
1 lb Peeled deveined shrimp size 8-12
2 Tablespoons Salted butter
1 Tablespoon minced garlic
1/4 cup white wine (Chardonay)
1/2 cup Heavy cream
1/2 cup Grated parmesan cheese
Salt & Black Pepper to taste
Optional Garnish: Chopped parsley & Chili flakes
1. Add oil to a pan on medium heat.
2. Season the shrimp with salt and black pepper. Make sure to get both sides.
3. When the oil is hot, carefully add the shrimp. Cook each side for 2 minutes. When they’re done remove and reserve.
4. Discard any excess oil. Turn the heat down to medium low. Add the butter and let it melt.
5. Next add minced garlic. Fry until its fragrant or turns a light blonde color (about 1-2 minutes).
6. After that add the wine and let it reduce.
7. When the wine is almost dry combine the heavy cream, parmesan cheese and continue to reduce.
8. When the sauce is at your desired consisgtency season with salt to taste.
9. Finish with the chopped parsley and the cooked shrimp from earlier.
10. Serve hot with more chopped parsley and red pepper flakes.