Sautéed Shrimp and Cherry Tomato Skillet with Basil

By AislePrompt Editorial · Published 2026-07-11 · Updated 2026-07-11

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A vibrant, saucy shrimp and cherry tomato skillet infused with fresh basil, perfect for a quick Whole30 dinner. This Mediterranean-inspired seafood recipe (whole30, gluten free), ready in about 25 minutes, pairs large shrimp, peeled and deveined, cherry tomatoes, halved, extra virgin olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. 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.

Prep: 10 min Cook: 15 min Serves 4 Mediterranean cuisine 210 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

1 lb large shrimp, peeled and deveined
2 cups cherry tomatoes, halved
2 tbsp extra virgin olive oil
4 minced garlic cloves
1/4 cup fresh basil leaves, chopped
1 tsp sea salt
1/2 tsp black pepper
1/4 tsp red pepper flakes
1 tbsp lemon juice

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: Heat 2 tbsp extra virgin olive oil in a large skillet over medium-high heat until shimmering. Add 4 minced garlic cloves and sauté for 30 seconds until fragrant but not brown.
Step 2: Add 1 lb large shrimp, peeled and deveined, to the skillet, spreading them out in a single layer. Cook for 2 minutes on one side until pink and slightly seared, then flip and cook another 2 minutes.
Step 3: Stir in 2 cups halved cherry tomatoes, 1 tsp sea salt, 1/2 tsp black pepper, and 1/4 tsp red pepper flakes. Cook for 5 minutes, stirring occasionally, until tomatoes soften and release their juices.
Step 4: Remove from heat and stir in 1/4 cup chopped fresh basil leaves and 1 tbsp lemon juice. Toss gently to combine and serve immediately.