Tuscan-Style Garlic Shrimp with Sun-Dried Tomatoes

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

Shrimp sautéed with garlic and sun-dried tomatoes in a fragrant olive oil sauce, finished with fresh spinach for a nutritious paleo meal. This mediterranean-inspired whole30 (paleo) ready in about 25 minutes pairs shrimp, peeled and deveined, extra virgin olive oil, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 calories and feeds 4, 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.

Prep: 10 min Cook: 15 min Serves 4 Mediterranean cuisine 210 cal/serving
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Ingredients

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Instructions

  1. Step 1: Warm 3 tbsp extra virgin olive oil over medium heat in a large skillet until shimmering. Add 4 minced garlic cloves and sauté for 1 minute until fragrant but not browned.
  2. Step 2: Stir in 1/3 cup chopped sun-dried tomatoes and cook for 2 minutes to release their flavors.
  3. Step 3: Add 1 lb peeled and deveined shrimp to the skillet in a single layer, seasoning with 1 tsp sea salt, 1/2 tsp black pepper, and 1/4 tsp red pepper flakes. Cook for 2-3 minutes per side until shrimp are pink and opaque.
  4. Step 4: Add 3 cups fresh baby spinach to the skillet and stir gently until spinach wilts, about 1-2 minutes.
  5. Step 5: Remove from heat and drizzle 1 tbsp fresh lemon juice over the dish before serving.

Frequently asked questions

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

Total time is about 25 minutes (10 min prep + 15 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 Tuscan-Style Garlic Shrimp with Sun-Dried Tomatoes?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep shrimp, peeled and deveined from drying out.

Can I substitute ingredients in Tuscan-Style Garlic 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 Tuscan-Style Garlic 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 Tuscan-Style Garlic Shrimp with Sun-Dried Tomatoes paleo?

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

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