Sun-Dried Tomato & Capers Shrimp

By AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

A bold Mediterranean-inspired dish featuring juicy shrimp with tangy sun-dried tomatoes and briny capers. This Mediterranean-inspired seafood recipe, ready in about 22 minutes, pairs olive oil, shrimp, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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.

Ingredients

• 1.5 tablespoons olive oil
• 1 pound, peeled and deveined shrimp
• 1/2 teaspoon salt
• 4 cloves, finely minced garlic
• 1/4 cup, oil-packed and finely chopped sun-dried tomatoes
• 2 tablespoons, drained capers
• 1/4 cup dry white wine
• 1/4 cup, chopped fresh parsley
• 1/4 cup grated Parmesan cheese

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Instructions

1. Step 1: Heat 1.5 tablespoons olive oil in a large skillet over medium heat until shimmering.
2. Step 2: Add 1 pound shrimp and 1/2 teaspoon salt, and cook for 2 minutes per side until pink and opaque; remove shrimp and set aside.
3. Step 3: Add 4 cloves minced garlic to the skillet and cook for 1 minute until fragrant.
4. Step 4: Stir in 1/4 cup chopped oil-packed sun-dried tomatoes and 2 tablespoons capers, cooking for 2 minutes until tomatoes soften.
5. Step 5: Pour in 1/4 cup dry white wine and simmer for 3 minutes until wine reduces by half.
6. Step 6: Return the shrimp to the skillet, add 1/4 cup fresh parsley and 1/4 cup grated Parmesan, and cook for 1 minute until cheese melts and flavors meld.