When you need something fast, bold, and protein-packed, this Pil Pil Shrimp delivers. Garlic, cumin, paprika, juicy tomatoes, and tender shrimp baked in one dish. It tastes like something you ordered at a seaside restaurant, but it’s ready in under 30 minutes.
???? Protein Score
- Protein per serving (1 lb shrimp ÷ 4 servings): 24–26g protein
- ???? Powerhouse: 25g+ protein per serving (meal-in-one)
- Shrimp is lean, high-quality protein with almost no carbs. This is naturally low-carb and keto-friendly.
Protein Boost (optional)
This is already strong, but if you want to increase protein density:
- Add 4 oz extra shrimp to the recipe
- Stir in white beans for a Mediterranean-style protein + fiber combo
- Serve over Greek yogurt garlic sauce for extra protein
- Pair with high-protein quinoa instead of rice
Easy wonderful Pil Pil Shrimp
Ingredients
- 1 lb raw shrimp peeled and deveined
- 5 ripe tomatoes finely chopped (or 1½ cups crushed tomatoes)
- 2 tablespoon olive oil
- 1 tablespoon tomato paste
- 2 garlic cloves minced
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup fresh cilantro chopped
- ¼ cup fresh parsley chopped
- Fresh herbs for garnish
Instructions
Make the sauce
- Preheat oven to 400°F (200°C).
- In a skillet over medium heat, add olive oil.
- Add tomatoes, tomato paste, garlic, cumin, paprika, salt, and pepper.
- Simmer for 12–15 minutes, until slightly thickened.
- Stir in parsley and cilantro at the end.
Assemble
- Place raw shrimp in a baking dish in a single layer.
- Pour the warm tomato sauce evenly over the shrimp.
Bake
- Bake for 12–18 minutes, until shrimp are pink and opaque.
- Do not overbake.
Serve
- Garnish with fresh herbs and serve immediately.
Nutrition
Why you will love this
- Shrimp cooks fast, making this perfect for weeknights.
- Garlic + cumin + paprika create depth without heavy sauces.
- Tomatoes + olive oil keep everything juicy and help prevent overcooking.
- Oven baking = hands-off and evenly cooked shrimp.
This is a clean, protein-forward dinner that feels indulgent without being heavy.
Texture Guard
- Shrimp goes from perfect to rubbery fast. Here’s how to nail it:
- Let rest 2–3 minutes before serving
- Use raw, peeled, deveined shrimp
- Don’t overcook. Pull when shrimp turn pink and opaque
- Internal temp target: 120–125°F (49–52°C)
- If using smaller shrimp, reduce oven time to 10–12 minutes
Storage + Meal Prep
Fridge: 3 days, airtight
Freezer: Not ideal (shrimp texture changes)
Reheat gently in a skillet over low heat for 3–4 minutes.
Avoid microwave overcooking.
Meal prep tip: Make the tomato sauce ahead. Store separately and bake shrimp fresh for best texture.
FAQ
1) What is Pil Pil shrimp?
Pil Pil shrimp is a garlic-forward shrimp dish typically cooked with olive oil and spices. This version includes tomato and herbs for extra depth.
2) Is this recipe spicy?
It’s flavorful but not spicy. Add chili flakes if you prefer heat.
3) Can I cook this on the stovetop instead of the oven?
Yes. Add shrimp directly to the simmering sauce and cook 3–5 minutes until opaque.
4) Is shrimp high in protein?
Yes. Shrimp is lean, low-fat, and high-protein, making it great for keto and low-carb diets.
5) Can I use canned tomatoes?
Yes. Crushed tomatoes work perfectly.
6) What should I serve with Pil Pil shrimp?
Rice, cauliflower rice, quinoa, crusty bread, or a protein-forward salad.
7) How do I know shrimp is cooked?
It turns pink, opaque, and curls slightly into a “C” shape.
Try These Next
If you are cooking protein-forward after 45, check out my other high-protein recipes and meal ideas on the blog.
Cook With Love, Eat With Joy!
Share Your Experience
Did you make this recipe? I’d love to see it.
Tag @petitgourmetsd and use #petitgourmetsd so I can share your plate.
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Sounds like you had quite the summer, Gaila!! That's awesome! This shrimp looks delicious and love how healthy it is too 🙂
We did Dawn! Now we are preparing for Irma coming tomorrow at 8:00 AM I am in the South of the Dominican Republic ⛈☔?
Sounds like you had a fabulous summer Gaila. I too have been away from my keyboard, we moved TWICE and went on a missions trip to Romania. What a summer. I am just easing back into blogging now that the kids are in school again. Your shrimp dish looks delicious. I am allergic to almost all shell fish EXCEPT shrimp, so I am excited about your recipe with fresh ingredients. Mmmm...
Wao Allie!!! Moved twice?? Looks like you had quite a summer too! Well I am back on my blogs and looking forward for my favorite season!! Hope you have a great weekend Allie! hugs!
You've had an awesome summer with your family!! So lucky to be able to spend a few week in France too. Let me know when you are going over next summer and I'll meet you guys there. lol! Until then, I'll be eating this pil pil shrimp cause it looks delish!
Hey Karrie!! How have you been?? I hope you do have a wonderful weekend! I am going to France for Christmas so hop on!