Pan-Seared Shrimp with Sundried Tomatoes

This delicious appetizer or first course is simple and quick to prepare. Drying the shrimp before cooking helps the surface to brown without overcooking the shrimp!
Course Appetizer
Cuisine Mediterranean
Servings 6


  • 1 Large skillet or sauté pan non-stick is okay, too


  • lbs Jumbo Texas Shrimp (16/20 per pound) peeled, deveined, tail left on
  • Salt and pepper or seasoned salt
  • Cup Minced sundried tomatoes not the oil packed ones!
  • 2 Cloves Garlic minced
  • Cup Minced flat-leaf Italian parsley
  • tsp Crushed red pepper flakes
  • 1 tsp Prepared horseradish or more, to taste
  • 6 Tbsp Extra-virgin olive oil divided
  • Fresh ground black pepper
  • 1 Large Lemon zested and juiced
  • Additional lemon wedges to garnish


  • Pat the shrimp dry and place on a cake cooling rack over a sheet pan. Refrigerate, UNCOVERED, 2-3 hours to dry the surface. Plump the sundried tomatoes in boiling water for about 10 minutes; drain. Season the shrimp with salt and pepper, or a seasoned salt if desired. In a large sauté pan, heat 2 Tbsp of the oil over medium high heat. Cook the shrimp just until they begin to turn opaque, flip and cook the other side. Remove from skillet. Stir together the tomatoes, garlic, parsley, red pepper flakes, and horseradish. Add the remaining olive oil to the skillet. Heat over medium heat. Sauté the tomato parsley mixture just to soften. Return the shrimp to the skillet to heat through. Take care not to overcook the shrimp! Remove from the heat. Sprinkle with black pepper and lemon zest. Squeeze the lemon juice over; stir to coat. Serve shrimp immediately with any bits of parsley, etc spooned over. Serve with a wedge of lemon.


Notes: This is delicious accompanied by garlic bread!
Keyword shrimp, sundried tomatoes
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