Skillet-Roasted Shrimp with Cherry Tomatoes and Basil

By AislePrompt Editorial · ·

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 drafted and published.

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 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: 5 min Cook: 20 min Serves 4 Mediterranean cuisine 210 cal/serving
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Ingredients

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Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.

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