Lemon Shrimp with Cherry Tomatoes

This lemon shrimp with cherry tomatoes is refreshing, simple, and healthy. Lemon shrimp is cooked with cherry tomatoes, green onions, sliced almonds, and basil. Serve lemon shrimp with cherry tomatoes over wild rice. 

Lemon Shrimp and Tomatoes Ingredient Modifications

Want to make this lemon shrimp and cherry tomatoes recipe even faster?  Use white rice instead of wild rice. White rice cooks in ~ 15-20 minutes. Or serve over angel hair pasta and add a bit more olive oil.

Up your game. Toast the almonds at 325F on a lined baking sheet~ 6-8 minutes or until fragrant. Toasting almonds gives them more flavor.

Don't like feta cheese or Parmesan cheese? Cool, leave them out.

Searing Shrimp Tips For This Recipe

Use a non-stick skillet for cooking shrimp. Shrimp is easier to cook in a non-stick skillet. And non-stick pans are easier to clean. Lastly, non-stick pans are more forgiving for delicate seafoods and meats that don't naturally have much fat.

Around 1 ⅓ pounds of shrimp fit perfectly in a 12" skillet. That would be enough shrimp for a serving size of 4 people. If you have less shrimp, use a 10" skillet. If you have more shrimp, cook the shrimp in batches, wiping out the pan between batches because butter can burn easily.

If trying to get a sear on the shrimp with all the good brown caramelized bits, turn up the heat. On the flip side, if shrimp are starting to burn then add a little olive oil or an ice cube. Don't crowd the pan for perfectly seared shrimp.

Conversely, if you don't care about seared shrimp, the pan can be crowded and you will get more of a steamed or poached shrimp which is a "cleaner" feel.

Shrimp Tips:

Don't like peeling and deveining shrimp? Buy them fresh already peeled and deveined.

Or buy shrimp frozen and defrost them before using. Both of these options will speed up the prep time to get dinner on the table faster and easier.

Print