Skillet-Roasted Shrimp with Cherry Tomatoes and Basil
A vibrant shrimp skillet featuring juicy cherry tomatoes and fresh basil, perfect for a light, wholesome dinner in under 30 minutes. This mediterranean-inspired seafood (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.
Ingredients
- 1 lb large shrimp, peeled and deveined
- 2 cups cherry tomatoes, halved
- 2 tbsp extra virgin olive oil
- 4 cloves garlic cloves, minced
- 1/4 cup fresh basil leaves, torn
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp red pepper flakes
- 1 tbsp lemon juice
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
Top-rated tools to make this recipe successfully.
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 browned.
- Step 2: Add 1 lb peeled and deveined large shrimp to the skillet in a single layer, seasoning with 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp red pepper flakes. Cook shrimp for 2-3 minutes per side until pink and opaque.
- Step 3: Add 2 cups halved cherry tomatoes to the skillet and cook with shrimp for 3-4 minutes until tomatoes soften and release juices.
- Step 4: Remove skillet from heat and stir in 1/4 cup torn fresh basil leaves and 1 tbsp lemon juice. Adjust seasoning to taste and serve immediately.
Frequently asked questions
How long does Skillet-Roasted Shrimp with Cherry Tomatoes and Basil take to make?
Total time is about 25 minutes (5 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 Skillet-Roasted Shrimp with Cherry Tomatoes and Basil?
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 Skillet-Roasted Shrimp with Cherry Tomatoes and Basil?
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 Skillet-Roasted Shrimp with Cherry Tomatoes and Basil 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.
Is Skillet-Roasted Shrimp with Cherry Tomatoes and Basil whole30?
Yes — this recipe is tagged whole30, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
