Roasted Shrimp with Tomato
Prep
15 mins
Cook
20 mins
Servings
4
Difficulty
Easy
Succulent shrimp roasted with fresh tomatoes, garlic, and aromatic herbs, creating a vibrant and savory dish that's perfect served over pasta or crusty bread.
Ella x
Ingredients
- ¾ kglarge shrimp(peeled and deveined)
- 473 mlcherry tomatoes(halved)
- 5garlic cloves(minced)
- 4 tbspextra virgin olive oil
- 2 tbspfresh lemon juice
- 1 tspdried oregano
- ½ tspred pepper flakes
- 59 mlfresh basil(chopped)
- ¾ tspsea salt
- ½ tspblack pepper
- 118 mlwhite wine
- 1shallot(thinly sliced)
Detail level
Instructions
- 1
Preheat your oven to 425°F (220°C). Pat the shrimp dry with paper towels to ensure they brown properly.
Tip: Dry shrimp will caramelize better during roasting.
- 2
In a large bowl, combine the shrimp, halved cherry tomatoes, minced garlic, sliced shallot, olive oil, lemon juice, white wine, oregano, and red pepper flakes. Toss gently to coat everything evenly.
Tip: Don't over-mix to avoid breaking the delicate shrimp.
- 3
Spread the shrimp and tomato mixture in a single layer on a large rimmed baking sheet, seasoning with sea salt and black pepper.
Tip: Use a sheet pan large enough so the shrimp isn't crowded for even roasting.
- 4
Roast in the preheated oven for 12-15 minutes, stirring halfway through, until the shrimp are pink and cooked through and the tomatoes begin to blister.
Tip: Shrimp cooks quickly, so keep an eye on it to avoid overcooking.
- 5
Remove from the oven and stir in the fresh chopped basil, tasting and adjusting seasonings as needed.
Tip: Add the basil at the end to preserve its bright, fresh flavor.
- 6
Serve immediately while hot, with the pan juices spooned over top, alongside pasta, rice, or toasted bread for soaking up the delicious sauce.
Tip: The accumulated pan juices are flavorful—don't waste them!
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