Shrimp with Sun-Dried-Tomato Barbecue Sauce Recipe

Shrimp with Sun-Dried-Tomato Barbecue Sauce Recipe

How To Make Shrimp with Sun-Dried-Tomato Barbecue Sauce

Shrimps cooked in a sweet & spicy barbecue sauce is bound to be a seafood dish staple. The sauce is a combination of tomatoes, ginger, chili, & lemon juice.

Preparation: 15 minutes
Cooking: 15 minutes
Total: 30 minutes



  • ½cupsun-dried tomatoes,dry-packed
  • ½cupboiling water
  • 3tbspworcestershire sauce
  • 4tsplemon juice
  • 1tspsalt
  • 2tbspcooking oil
  • 3clovesgarlic
  • 2jalapeno peppers
  • 1tspfresh ginger,minced
  • 2tspchili powder
  • tspfresh ground black pepper
  • ¼lbunsalted butter
  • 2lbslarge shrimp


  1. Heat the oven to 425 degrees F.

  2. In a small bowl, combine the sun-dried tomatoes and boiling water.

  3. Let sit for 20 minutes.

  4. Put the sun-dried tomatoes and their soaking liquid in a blender.

  5. Add the Worcestershire sauce, lemon juice, and salt and blend to a coarse puree.

  6. In a medium saucepan, heat the oil over low heat.

  7. Add the garlic, jalapenos, and ginger and cook, stirring, for 3 minutes.

  8. Add the chili powder and pepper and cook, stirring, for 30 seconds longer.

  9. Add the butter and melt.

  10. Remove the pan from the heat and stir in the tomato mixture.

  11. Add the shrimp and stir to combine.

  12. Put the shrimp and sauce in a 9×13-inch baking dish in an even layer.

  13. Bake the shrimp for about 11 minutes until just done.


  • Calories: 466.51kcal
  • Fat: 32.76g
  • Saturated Fat: 15.76g
  • Trans Fat: 1.00g
  • Monounsaturated Fat: 10.89g
  • Polyunsaturated Fat: 3.71g
  • Carbohydrates: 11.21g
  • Fiber: 1.80g
  • Sugar: 4.38g
  • Protein: 32.57g
  • Cholesterol: 346.71mg
  • Sodium: 1469.19mg
  • Calcium: 165.00mg
  • Potassium: 668.47mg
  • Iron: 2.16mg
  • Vitamin A: 344.03µg
  • Vitamin C: 15.31mg
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