ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Shrimp with Basil and Tomatoes

Yield 4 appetizer servings
"Something about basil and tomatoes maximizes the taste of the shrimp," says Franz.


  • 1 pound unpeeled, large fresh shrimp
  • 2 garlic cloves, minced
  • 1/2 cup chopped fresh basil
  • 3 tablespoons canola oil
  • 2 tablespoons olive oil
  • 1 large red tomato, seeded and chopped
  • 1 large yellow tomato, seeded and chopped

How to Make It

  1. Butterfly shrimp by making a slit down the back of each from the large end to the tail, cutting to, but not through, the inside curve of shrimp. (Do not peel.) Devein, if desired; set aside.

  2. Pour through a wire-mesh strainer into a bowl, reserving garlic and basil. Return oil to pan.

  3. Add tomato and shrimp; cook over high heat 1 to 3 minutes or until shrimp turn pink. Stir in garlic and basil, if desired.