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UW Health SMPH
American Family Children's Hospital
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Roasted Shrimp and Cherry Tomatoes

Ingredients

  • 2 pints cherry tomatoes, halved
  • 2 Tbsp olive oil
  • 2 cloves garlic, minced
  • ¼ tsp red pepper flakes (optional)
  • ¼ tsp salt
  • Black pepper, to taste
  • ¼ cup orange juice
  • 1 pound peeled and deveined raw large shrimp

Directions

 

Preheat oven to 425 degrees. Toss the tomatoes with 1 Tbsp oil in a large flat baking dish (at least 9 x 13). Roast the tomatoes for 20 minutes.

 

Mix the remaining 1 Tbsp olive oil with garlic, pepper, salt, and orange juice. Stir in the shrimp and let marinate while tomatoes finish roasting. After 20 minutes in the oven, remove tomatoes. Distribute shrimp and marinade over the tomatoes and return to the oven.

 

Roast until shrimp are pink and form a "C" shape, which should be about 6 minutes.

 

Makes 4 servings

 

Nutritional Details

 

Per serving

Calories: 210

Fat: 9 gm

Saturated Fat: 1.5 gm

Carbohydrates: 10 gm

Sodium: 400 mg

Fiber: 2 gm