Shrimp with Tomatoes Olives and Basil
Elevate your weeknight dinners with this vibrant and Mediterranean-inspired recipe for Shrimp with Tomatoes, Olives, and Basil. Juicy shrimp are sautéed to perfection in a medley of golden olive oil, garlic, and sweet cherry tomatoes, infused with the briny depth of kalamata olives and a splash of dry white wine. A touch of red pepper flakes adds just the right amount of heat, while a generous handful of fresh basil leaves delivers a burst of herbaceous freshness. This one-skillet dish, ready in just 25 minutes, is a perfect harmony of bold flavors and simplicity. Serve it with crusty bread, over a bed of pasta, or alongside a crisp green salad, and don’t forget the lemon wedges for that zesty finishing touch. Ideal for seafood lovers, this recipe is light, flavorful, and bursting with Mediterranean charm!
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Recipe Information
Ingredients
- 1 pound large raw shrimp (peeled and deveined)
- 2 tablespoons olive oil
- 3 cloves garlic (minced)
- 2 cups cherry tomatoes (halved)
- 0.5 cup kalamata olives (pitted and sliced)
- 0.5 cup fresh basil leaves (chopped or torn)
- 0.25 cup dry white wine
- 0.25 teaspoon red pepper flakes
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 whole lemon (cut into wedges, for serving)
Instructions
Rinse the shrimp under cold water and pat them dry with a paper towel. Set aside.
Heat the olive oil in a large skillet over medium heat.
Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.
Stir in the cherry tomatoes and cook for 3-4 minutes until they begin to soften and release their juices.
Add the sliced kalamata olives and stir to combine.
Pour in the white wine and bring the mixture to a simmer. Allow it to cook for 2 minutes to reduce slightly.
Sprinkle in the red pepper flakes, salt, and black pepper, stirring to evenly distribute the seasoning.
Add the shrimp to the skillet in a single layer. Cook for 2-3 minutes on one side, then flip and cook for another 2-3 minutes on the other side, or until they turn pink and opaque.
Remove the skillet from the heat and stir in the fresh basil leaves.
Serve the shrimp mixture immediately, garnished with lemon wedges for squeezing over the dish.
Nutrition Facts
Calories |
235 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.2 g | 13% | |
| Saturated Fat | 1.5 g | 7% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 214 mg | 71% | |
| Sodium | 599 mg | 26% | |
| Total Carbohydrate | 8.2 g | 3% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 3.0 g | ||
| Protein | 28.7 g | 57% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 122 mg | 9% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 570 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
