Creamy Tuscan Shrimp with Sun-Dried Tomatoes

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A rich, tomato-based sauce made with sun-dried tomatoes and coconut milk, simmered with succulent shrimp. This mediterranean-inspired seafood (whole30) ready in about 22 minutes pairs shrimp, olive oil, garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.3 (11 ratings) Prep: 10 min Cook: 12 min Serves 4 Mediterranean cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tablespoons olive oil in a large skillet over medium heat. Add 4 cloves minced garlic and 1/2 cup chopped sun-dried tomatoes, and cook for 2-3 minutes until fragrant, stirring constantly.
  2. Step 2: Add 1 pound peeled and deveined shrimp to the skillet and cook for 2 minutes per side until pink. Remove shrimp and set aside.
  3. Step 3: Stir 1/2 cup full-fat coconut milk and 1/4 cup chopped fresh basil into the skillet. Return shrimp to skillet, add 1/4 cup chopped fresh parsley and 1/2 teaspoon dried oregano, and season with salt and black pepper. Simmer for 3-4 minutes until sauce is heated through and slightly thickened.

Frequently asked questions

How long does Creamy Tuscan Shrimp with Sun-Dried Tomatoes take to make?

Total time is about 22 minutes (10 min prep + 12 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Creamy Tuscan Shrimp with Sun-Dried Tomatoes?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Creamy Tuscan Shrimp with Sun-Dried Tomatoes?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Creamy Tuscan Shrimp with Sun-Dried Tomatoes for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Creamy Tuscan Shrimp with Sun-Dried Tomatoes whole30?

Yes — this recipe is tagged whole30 based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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