Print

Quick Garlic Butter Cherry Tomato Shrimp: Best 15-Minute Dinner

quick garlic butter cherry tomato shrimp - featured image
Print Recipe

A quick and easy weeknight dinner featuring succulent shrimp and blistered cherry tomatoes in a rich garlic butter sauce, ready in just 15 minutes.

Ingredients

Scale
  • 1 pound large shrimp (21–25 count), peeled and deveined
  • 2 cups cherry tomatoes (about 10 ounces)
  • 4 tablespoons unsalted butter
  • 4 cloves garlic, minced
  • 1/2 teaspoon red pepper flakes (optional)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons fresh lemon juice (about half a lemon)
  • 2 tablespoons fresh parsley, chopped (optional for garnish)
  • Crusty bread or cooked pasta, for serving

Instructions

  1. Prep the shrimp (2 minutes): If your shrimp are not already peeled and deveined, do that first. Pat the shrimp very dry with paper towels. Season them with 1/4 teaspoon of the salt and the black pepper. Set them aside while you prep the other ingredients.
  2. Prep the tomatoes and garlic (2 minutes): Rinse the cherry tomatoes and pat them dry. Leave them whole—do not cut them. Mince the garlic cloves finely. Chop the parsley if you are using it. Squeeze the lemon juice into a small bowl.
  3. Heat the pan (1 minute): Place your large skillet over medium-high heat. Add 2 tablespoons of the butter. Let it melt and start to foam, but do not let it brown.
  4. Blister the tomatoes (3 minutes): Add the cherry tomatoes to the pan in a single layer. Let them cook undisturbed for about 2 minutes. Give the pan a shake and let them cook another minute. Some will burst open, releasing their juices.
  5. Add the garlic and red pepper flakes (30 seconds): Push the tomatoes to one side of the pan. Add the remaining 2 tablespoons of butter to the empty space. Once it melts, add the minced garlic and red pepper flakes. Stir constantly for about 30 seconds until fragrant.
  6. Cook the shrimp (3-4 minutes): Add the seasoned shrimp to the pan in a single layer. Let them cook undisturbed for 2 minutes. Flip each shrimp using tongs and cook for another 1-2 minutes on the other side. The shrimp are done when they are pink and opaque all the way through.
  7. Finish with lemon juice (30 seconds): Remove the pan from the heat immediately. Pour the fresh lemon juice over the shrimp and tomatoes. Give everything a gentle toss to combine.
  8. Garnish and serve (1 minute): Sprinkle the chopped parsley over the top. Serve immediately with crusty bread, pasta, or your choice of side. Spoon the extra pan sauce over everything.

Notes

Pat shrimp very dry for best sear. Do not overcrowd the pan. Cook tomatoes first to create a flavorful base. Have all ingredients prepped before starting. Adjust salt and lemon juice to taste before serving.

Nutrition

Keywords: shrimp, cherry tomatoes, garlic butter, quick dinner, 15-minute meal, weeknight dinner, low-carb, gluten-free

Find it online: https://eliplate.com/quick-garlic-butter-cherry-tomato-shrimp-best-15-minute-dinner/