Sun-Dried Tomato Spiced Shrimp from Eating Well

To get the most flavor from the marinade, press shrimp against the sides of the bag when turning it during the marinating time.

Yield: 4 servings
Community Recipe from


  • 1 (8 oz) jar(s) oil-packed sun-dried tomato halves
  • 1 cup(s) chopped fresh cilantro
  • 1/2 teaspoon(s) grated lemon rind
  • 2 tablespoon(s) fresh lemon juice
  • 1 1/4 teaspoon(s) curry paste
  • 1 1/2 pound(s) large shrimp peeled & deveined
  • cooking spray


  1. 1. Drain sun-dried tomatoes in a sieve over a bowl, reserving the oil. Place 1 tablespoon reserved oil in a food processor. Coarsely chop 1 cup tomatoes; add to food processor. Place remaining oil and sun-dried tomatoes back in sun-dried tomato jar; reserve for another use. Add cilantro, rind, juice, and curry paste to processor; process until smooth. Combine tomato mixture and shrimp in a large zip-lock bag. Seal and marinate in refrigerator 30 minutes; remove shrimp from bag; discard marinade.
  2. 2. Prepare grill or broiler.
  3. 3. Place shrimp on a grill rack or broiler pan coated with cooking spray; grill 3 minutes on each side or until done.
October 2013

This recipe is a personal recipe added by marybillingsley and has not been tested or endorsed by MyRecipes.

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