Skillet Sautéed 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, quick skillet dish featuring succulent shrimp simmered with sweet cherry tomatoes and fresh basil leaves, perfect for a wholesome dinner. This Mediterranean-inspired seafood recipe (whole30, gluten free), ready in about 20 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: 10 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 large shrimp, peeled and deveined, to the skillet in a single layer. Cook for 2 minutes on one side until pink and opaque, then flip.
  3. Step 3: Add 2 cups halved cherry tomatoes, 1 tsp sea salt, 1/2 tsp black pepper, and 1/4 tsp red pepper flakes (if using). Stir gently and cook for another 3-4 minutes until tomatoes soften and shrimp are fully cooked.
  4. Step 4: Remove skillet from heat and stir in 1/4 cup chopped fresh basil leaves and 1 tbsp lemon juice. Toss to combine and serve warm.

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