Shrimp seared with garlic, tossed with burst cherry tomatoes, white wine, lemon juice, and finished with fresh basil and parsley. Twenty minutes, one pan.
I made this for a weeknight dinner when I had shrimp in the freezer and a carton of cherry tomatoes that needed to be used. Shrimp seared in olive oil with minced garlic until pink. Removed. Cherry tomatoes added to the same pan and cooked until they started to burst. White wine and lemon juice poured in, simmered until the sauce reduced. The shrimp returned to the pan. Chopped fresh basil and parsley stirred in at the end.
The white wine and lemon juice reduce into a bright, acidic sauce that coats the shrimp and tomatoes. I love that the tomatoes release their juice and mix with the wine, and together they create a sauce rich enough to soak bread in. The herbs go in last so they stay fresh and green. This is a twenty-minute dinner that tastes so good I will be making it again and again.
Tips for Making Lemony Garlic Shrimp with Cherry Tomatoes
Sear the shrimp first, then remove them
Two to three minutes per side in olive oil over medium heat until pink. Remove and set aside. The shrimp finish cooking when they return to the pan later.
Over-cooked shrimp are rubbery. Sear them quickly and take them out. They continue cooking in the hot sauce.
Let the tomatoes burst before adding the wine
Cook the halved cherry tomatoes in the same pan for about five minutes. They should soften and release their juice.
Add the white wine and lemon juice after the tomatoes have burst. The liquid deglazes the pan and picks up the garlic and tomato flavour from the bottom.
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Lemony Garlic Shrimp with Cherry Tomatoes and Fresh Herbswith Cherry Tomatoes and Fresh Herbs
Total Time: 20 minutes
Yield: 3 servings 1x
Description
This dish features shrimp cooked in a flavorful wine and garlic broth, complemented by cherry tomatoes and fresh herbs, perfect for serving over rice or with crusty bread.
Ingredients
Units
Scale
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add garlic and sauté until fragrant, about 1 minute.
- Add shrimp and cook until pink, about 2-3 minutes per side.
- Remove shrimp and set aside.
- Add tomatoes to the skillet and cook until they begin to soften, about 5 minutes.
- Pour in white wine and lemon juice, and bring to a simmer.
- Return shrimp to the skillet and toss with the tomatoes and sauce.
- Season with salt and pepper to taste.
- Stir in fresh basil and parsley before serving.
Notes
Defrost shrimp in the fridge overnight if using frozen. Serve with steamed white rice or crusty bread to soak up the sauce. Fresh herbs like parsley and basil add vibrant flavor. Adjust the seasoning to taste with salt and pepper.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3
- Sodium: 600
- Fat: 10
- Carbohydrates: 10
- Fiber: 2
- Protein: 25
- Cholesterol: 150 mg
Frequently Asked Questions
What wine should I use?
A dry white wine like Pinot Grigio or Sauvignon Blanc. Half a cup. Avoid sweet wines, they throw off the sauce’s balance.
Can I use frozen shrimp?
Yes. Thaw overnight in the fridge or under cold running water. Pat dry before searing. Wet shrimp steam instead of browning.
What do I serve this with?
Crusty bread, rice, or pasta. The sauce is the star and it needs something to soak into.