Lemon-Garlic Shrimp with Roasted Cherry Tomatoes
Succulent shrimp sautéed with garlic and finished with bright lemon juice, paired with sweet roasted cherry tomatoes for a light, flavorful seafood dish. This Mediterranean-inspired seafood recipe, ready in about 30 minutes, pairs large shrimp, peeled and deveined, olive oil, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 lb large shrimp, peeled and deveined
- 3 tbsp olive oil
- 4 cloves garlic cloves, minced
- 1 pint cherry tomatoes
- 2 tbsp lemon juice
- 2 tbsp fresh parsley, chopped
- 3/4 tsp salt
- 1/2 tsp black pepper
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 400°F. Toss 1 pint cherry tomatoes with 1 tbsp olive oil and 1/4 tsp salt, spread on a baking sheet, and roast for 15 minutes until tomatoes soften and begin to caramelize.
- Step 2: While tomatoes roast, heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 4 minced garlic cloves and sauté for 30 seconds until fragrant.
- Step 3: Add 1 lb large peeled shrimp to the skillet in a single layer, season with 1/2 tsp salt and 1/2 tsp black pepper, and cook for 2 minutes per side until pink and opaque.
- Step 4: Remove skillet from heat and stir in 2 tbsp lemon juice and 2 tbsp chopped fresh parsley.
- Step 5: Serve shrimp topped with the roasted cherry tomatoes, spooning any pan juices over the top.
Frequently asked questions
How long does Lemon-Garlic Shrimp with Roasted Cherry Tomatoes take to make?
Total time is about 30 minutes (10 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Lemon-Garlic Shrimp with Roasted Cherry Tomatoes?
Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.
Can I substitute ingredients in Lemon-Garlic Shrimp with Roasted Cherry Tomatoes?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Lemon-Garlic Shrimp with Roasted Cherry Tomatoes for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Lemon-Garlic Shrimp with Roasted Cherry Tomatoes?
Mediterranean seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
