Garlic Tomato Shrimp Skillet – Quick, Bright, And Flavor-Packed

This Garlic Tomato Shrimp Skillet is a weeknight hero—fast, fresh, and deeply satisfying. Tender shrimp simmer in a garlicky tomato sauce with a splash of lemon and a touch of heat. It comes together in under 30 minutes, yet feels like something you’d order at a cozy seaside restaurant.

Serve it with crusty bread, pasta, rice, or over a simple salad. It’s the kind of dish that makes the whole kitchen smell amazing and leaves no leftovers behind.

Garlic Tomato Shrimp Skillet - Quick, Bright, And Flavor-Packed

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Servings 4 servings

Ingredients

  

• Shrimp: 1 to 1.5 pounds, peeled and deveined (tail-on or off).
• Olive oil: For sautéing and richness.
• Garlic: 4–6 cloves, thinly sliced or minced.
• Cherry or grape tomatoes: About 2 cups, halved; or 1 (14.5 oz) can of diced tomatoes.
• Tomato paste: 1 tablespoon for depth.
• Red pepper flakes: A pinch to 1/2 teaspoon, to taste.
• Dry white wine or broth: 1/3 cup for deglazing (optional but recommended).
• Lemon: Zest and juice of 1/2 to 1 lemon.
• Fresh herbs: Parsley or basil, chopped (about 1/4 cup).
• Salt and black pepper: To season.
• Butter (optional): 1 tablespoon to finish the sauce.
• Crusty bread, pasta, or rice: For serving.

Instructions

 

• Prep the shrimp: Pat shrimp dry with paper towels. Season with salt, pepper, and a small pinch of red pepper flakes. Dry shrimp sear better and stay juicy.
• Warm the pan: Heat a large skillet over medium heat. Add 2 tablespoons olive oil and swirl to coat.
• Sauté the garlic: Add the garlic and cook for 30–60 seconds until fragrant. Keep the heat moderate to avoid burning.
• Build the base: Stir in tomato paste and let it toast for 30 seconds. Add the cherry tomatoes (or canned tomatoes) and a generous pinch of salt. Cook 3–5 minutes, stirring, until the tomatoes start to break down and release juices.
• Deglaze: Add the wine or broth, scraping up any browned bits. Simmer 2–3 minutes to reduce slightly and concentrate flavor.
• Add heat and brightness: Sprinkle in more red pepper flakes if you like. Add lemon zest and a squeeze of lemon juice. Taste and adjust salt and acidity.
• Cook the shrimp: Nestle the shrimp into the sauce in a single layer. Cook 2–3 minutes per side, just until pink and opaque. Do not overcook.
• Finish the sauce: Stir in butter (if using) for a silky finish. Toss in chopped parsley or basil. Taste and adjust seasoning with salt, pepper, and more lemon if needed.
• Serve: Spoon over pasta, rice, or with crusty bread to soak up the sauce. Add an extra drizzle of olive oil and a pinch of herbs on top.

Why This Recipe Works

This skillet leans on a few pantry staples to deliver big flavor with minimal fuss. Tomatoes reduce into a rich, savory sauce that clings to the shrimp without being heavy.

Fresh garlic blooms in olive oil, giving the dish a warm, aromatic backbone. A pinch of red pepper flakes and a squeeze of lemon brighten everything up. Finally, finishing with fresh herbs adds freshness that keeps each bite lively and balanced.

What You’ll Need

• Shrimp: 1 to 1.5 pounds, peeled and deveined (tail-on or off).
• Olive oil: For sautéing and richness.
• Garlic: 4–6 cloves, thinly sliced or minced.
• Cherry or grape tomatoes: About 2 cups, halved; or 1 (14.5 oz) can of diced tomatoes.
• Tomato paste: 1 tablespoon for depth.
• Red pepper flakes: A pinch to 1/2 teaspoon, to taste.
• Dry white wine or broth: 1/3 cup for deglazing (optional but recommended).
• Lemon: Zest and juice of 1/2 to 1 lemon.
• Fresh herbs: Parsley or basil, chopped (about 1/4 cup).
• Salt and black pepper: To season.
• Butter (optional): 1 tablespoon to finish the sauce.
• Crusty bread, pasta, or rice: For serving.

Instructions

1. Prep the shrimp: Pat shrimp dry with paper towels.

   Season with salt, pepper, and a small pinch of red pepper flakes. Dry shrimp sear better and stay juicy.

2. Warm the pan: Heat a large skillet over medium heat. Add 2 tablespoons olive oil and swirl to coat.
3. Sauté the garlic: Add the garlic and cook for 30–60 seconds until fragrant.

   Keep the heat moderate to avoid burning.

4. Build the base: Stir in tomato paste and let it toast for 30 seconds. Add the cherry tomatoes (or canned tomatoes) and a generous pinch of salt. Cook 3–5 minutes, stirring, until the tomatoes start to break down and release juices.
5. Deglaze: Add the wine or broth, scraping up any browned bits.

   Simmer 2–3 minutes to reduce slightly and concentrate flavor.

6. Add heat and brightness: Sprinkle in more red pepper flakes if you like. Add lemon zest and a squeeze of lemon juice. Taste and adjust salt and acidity.
7. Cook the shrimp: Nestle the shrimp into the sauce in a single layer.

   Cook 2–3 minutes per side, just until pink and opaque. Do not overcook.

8. Finish the sauce: Stir in butter (if using) for a silky finish. Toss in chopped parsley or basil.

   Taste and adjust seasoning with salt, pepper, and more lemon if needed.

9. Serve: Spoon over pasta, rice, or with crusty bread to soak up the sauce. Add an extra drizzle of olive oil and a pinch of herbs on top.

How to Store

Cool leftovers to room temperature, then transfer to an airtight container. Refrigerate for up to 2 days. Reheat gently over low heat or in short bursts in the microwave until just warmed through. Shrimp can turn rubbery if overheated, so keep it gentle.

If the sauce thickens in the fridge, add a splash of water or broth while reheating to loosen it.

Benefits of This Recipe

• Fast and simple: From prep to plate in about 25 minutes.
• Light but satisfying: Protein-packed shrimp with a bright tomato sauce feels fresh, not heavy.
• Flexible: Works with fresh or canned tomatoes, wine or broth, and various herbs.
• Great for meal variety: Serve with grains, pasta, or low-carb sides like zucchini noodles.
• Minimal cleanup: Everything cooks in one skillet.

Common Mistakes to Avoid

• Overcooking the shrimp: They cook quickly. Pull them as soon as they’re pink and opaque.
• Burning the garlic: Keep heat moderate and watch closely. Burnt garlic turns bitter.
• Skipping the seasoning: Salt in layers—shrimp, tomatoes, and final sauce all need a little.
• Not reducing the sauce: Give the tomatoes a few minutes to concentrate flavor before adding shrimp.
• Forgetting acid: Lemon juice or a splash of vinegar brightens the whole dish.

Alternatives

• Protein swaps: Use scallops, chunks of firm white fish, or chicken thighs (cook chicken fully before adding tomatoes).
• Vegetable add-ins: Spinach, kale, zucchini, or bell peppers can simmer with the tomatoes.
• Spice variations: Try smoked paprika, Italian seasoning, or a pinch of cumin for a different profile.
• Dairy-free finish: Skip the butter and add an extra drizzle of olive oil.
• Tomato options: Use fire-roasted canned tomatoes for a smokier flavor or crushed tomatoes for a smoother sauce.
• Carb pairings: Serve with orzo, couscous, polenta, quinoa, or warm naan.

FAQ

Can I use frozen shrimp?

Yes.

Thaw completely in the fridge overnight or under cold running water for 10–15 minutes. Pat dry very well before cooking so they sear instead of steam.

What size shrimp works best?

Large or extra-large shrimp (16–26 per pound) are ideal. They stay juicy and are less likely to overcook.

Smaller shrimp cook even faster—watch the timing closely.

Do I need to devein the shrimp?

It’s recommended for a cleaner look and taste. Many bags of frozen shrimp are already peeled and deveined, which saves time.

Can I make it without wine?

Absolutely. Use chicken or vegetable broth instead.

Add a touch more lemon juice at the end to keep the brightness.

How do I make it spicier?

Add extra red pepper flakes with the garlic, or finish with a drizzle of chili oil. You can also toss in a chopped fresh chili when sautéing.

What’s the best way to reheat without overcooking?

Warm the sauce first over low heat, then add the shrimp just until heated through. If you’re using the microwave, heat in short bursts and stir between each one.

Can I make this ahead?

You can make the sauce ahead and refrigerate up to 3 days.

Reheat the sauce and cook the shrimp right before serving for the best texture.

Is there a way to thicken the sauce?

Let it simmer a bit longer to reduce naturally. If you want it richer, swirl in a little butter at the end or add a spoonful of mascarpone for creaminess.

How can I make it more filling?

Serve over pasta, creamy polenta, or garlicky mashed potatoes. You can also add a can of drained cannellini beans to the sauce for extra protein and fiber.

What herbs pair best?

Parsley and basil are classic.

Oregano or thyme works too, but use a lighter hand since they’re stronger flavors.

Final Thoughts

This Garlic Tomato Shrimp Skillet is proof that simple ingredients can deliver restaurant-quality flavor at home. It cooks fast, tastes bright, and suits whatever you have on hand. Keep a bag of shrimp in the freezer, a can of tomatoes in the pantry, and garlic on the counter, and you’re halfway to dinner.

Whether you’re feeding guests or just yourself on a busy night, this skillet never disappoints.