Sautéed Shrimp with Zesty Tomato and Cumin Sauce

By AislePrompt Editorial · Published 2026-06-09 · Updated 2026-06-09

Quick sautéed shrimp simmered in a fragrant sauce of fresh tomatoes, garlic, and ground cumin, perfect for a Whole30 dinner. This American-inspired seafood recipe (whole30, gluten free), ready in about 25 minutes, pairs large shrimp, olive oil, garlic cloves 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 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.

Ingredients

• 1 lb, peeled and deveined large shrimp
• 2 tbsp olive oil
• 3, minced garlic cloves
• 3 medium, diced fresh tomatoes
• 1 tsp ground cumin
• 1/2 tsp paprika
• 1 tsp sea salt
• 1/4 tsp black pepper
• 2 tbsp, chopped fresh cilantro

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

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 3 minced garlic cloves and sauté for 30 seconds until fragrant but not browned.
2. Step 2: Add 1 lb peeled and deveined large shrimp to the skillet and cook for 2 minutes per side until they turn pink and opaque. Remove shrimp and set aside.
3. Step 3: In the same skillet, add 3 diced fresh tomatoes, 1 tsp ground cumin, 1/2 tsp paprika, 1 tsp sea salt, and 1/4 tsp black pepper. Cook over medium heat for 5-6 minutes until the tomatoes break down into a chunky sauce.
4. Step 4: Return the shrimp to the skillet and toss with the sauce for 1 minute to reheat and coat evenly.
5. Step 5: Remove from heat and sprinkle 2 tbsp chopped fresh cilantro over the top before serving.