Garlic Butter Shrimp with Burst Tomatoes
Garlic Butter Shrimp with Burst Tomatoes
Blistered cherry tomatoes and plump shrimp in a garlicky lemon-butter sauce — one pan, 25 minutes, 36g of protein per serving
This garlic butter shrimp is weeknight luxury in a single pan. Cherry tomatoes blister in hot olive oil until they burst into a sweet jammy sauce, then shrimp go in for a quick sear and finish in garlic butter with lemon and herbs.
One pan, 25 minutes, and 36 g of protein per serving with only 5 g net carbs. Serve it over crusty bread, pasta, or zucchini noodles — the sauce demands to be mopped up.
Why you'll love this shrimp
- 36g protein per serving — indulgent and high-protein
- Only 5g net carbs — naturally low-carb and keto-friendly
- One pan, ready in 25 minutes
- Burst tomatoes make their own sweet, jammy sauce
- Garlic-lemon butter soaks into everything
- Sauce built for mopping — serve with crusty bread
Health notes
- Shrimp: Lean protein with selenium, iodine and vitamin B12 — remarkably low in calories for its protein.
- Garlic: Allicin-rich, with well-studied anti-inflammatory properties.
- Tomatoes: Lycopene-rich — and heat actually increases its availability.
- Olive oil: Extra-virgin olive oil is a cornerstone of the Mediterranean diet for heart health.
- Lemon: Fresh juice and zest brighten the rich butter sauce.
Key element — tomatoes first, shrimp second
The tomatoes need high heat and several minutes to blister and burst; the shrimp need 4 minutes total. Cook the tomatoes first, then add the shrimp to the finished sauce. Reverse the order and you get rubbery shrimp and raw tomatoes.
Ingredients
Shrimp
- 1¼ lb large shrimp, peeled and deveined
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp smoked paprika
Burst tomato sauce
- 2 pints cherry tomatoes
- 2 Tbsp extra-virgin olive oil
- 5 cloves garlic, thinly sliced
- ½ tsp red pepper flakes
- 4 Tbsp butter
- 1 tsp lemon zest
- 2 Tbsp fresh lemon juice
- ⅓ cup chopped fresh parsley (or basil)
Swaps
- Dairy-free: Use all olive oil instead of butter — fully Mediterranean, still delicious.
- White wine: Deglaze with ¼ cup dry white wine after the garlic for a restaurant-style sauce.
- With feta: Crumble ½ cup feta over the finished pan — salty, creamy, perfect.
- Over pasta: Toss with 8 oz cooked linguine and a splash of pasta water.
Instructions
| 1 | Prep the shrimp. Pat the shrimp very dry with paper towels and toss with the salt, pepper and smoked paprika. Dry shrimp sear; wet shrimp steam. |
| 2 | Burst the tomatoes. Heat the olive oil in a large skillet over medium-high until shimmering. Add the cherry tomatoes in a single layer and cook 3–4 minutes without moving until blistered and charred in spots, then shake the pan and cook 2–3 minutes more until they start to burst. |
| 3 | Build the sauce. Lower the heat to medium. Add the sliced garlic and red pepper flakes and cook 1 minute until fragrant — not browned. Stir in the butter until melted, then the lemon zest. |
| 4 | Sear the shrimp. Nestle the shrimp into the sauce in a single layer and cook 2 minutes per side until pink, curled into a loose C, and just opaque. Do not crowd the pan — cook in two batches if needed. |
| 5 | Finish bright. Off the heat, stir in the lemon juice and most of the parsley. The residual heat finishes the shrimp gently. |
| 6 | Serve. Spoon into shallow bowls with plenty of the sauce, scatter with the remaining parsley, and serve immediately with crusty bread for mopping. |
Pro tips
- Shrimp are done when they curl into a loose C — a tight O means overcooked.
- Do not move the tomatoes for the first 3 minutes; undisturbed contact is what blisters them.
- Slice the garlic instead of mincing — slices perfume the oil without burning as fast.
- Cook shrimp in two batches if your pan is crowded; steamed shrimp are rubbery shrimp.
- Serve immediately — shrimp wait for no one.
Nutrition
| Nutrient | Per serving |
|---|---|
| Calories | 340 |
| Protein | 36g |
| Net carbohydrates | 5g |
| Total carbohydrates | 7g |
| Fiber | 2g |
| Total fat | 20g |
| Sodium | 620mg |
Estimates based on 1¼ lb shrimp, butter, olive oil and 2 pints cherry tomatoes. Exact macros vary with portions.
Variations
White wine
Deglaze with ¼ cup dry white wine after the garlic — let it reduce 1 minute before the butter goes in.
Feta finish
Crumble ½ cup feta over the finished pan and let it soften in the hot sauce for 1 minute.
Shrimp linguine
Toss the finished pan with 8 oz cooked linguine and a splash of starchy pasta water.
Diablo
Double the red pepper flakes and add a pinch of cayenne for a proper spicy kick.
Storage
| Method | Time | Notes |
|---|---|---|
| Refrigerator | Up to 2 days | Store airtight; the sauce solidifies — it melts back on reheating |
| Freezer | Not recommended | Cooked shrimp turn rubbery on thawing — best fresh |
| Reheating | — | Warm very gently in a skillet just until heated through; do not boil |
FAQ
Test your knowledge
5 quick questions about this garlic butter shrimp
1. Protein per serving?
2. Net carbs per serving?
3. How long does the whole recipe take?
4. Why cook the tomatoes before the shrimp?
5. How do you know shrimp are perfectly done?
Frequently asked questions
How long does it take to make Garlic Butter Shrimp with Burst Tomatoes?
About 25 minutes in total: 10 minutes of prep and 15 minutes of cooking.
How should I store leftovers?
Store airtight; the sauce solidifies — it melts back on reheating.
Can I make substitutions in this recipe?
Dairy-free: Use all olive oil instead of butter — fully Mediterranean, still delicious.
How many servings does this recipe make?
It makes 4 servings.
Test your knowledge5 quick questions about this recipe
1 / 5
Comments
No comments yet. Be the first!