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Spicy Tomato-Basil Shrimp

Photo: Jennifer Causey; Styling: Claire Spollen

Hands-on time 10 mins
Total time 20 mins

Serves 4 (serving size: about 9 shrimp)

For the sauté step, get the oil hot but not so hot that it smokes: There's only a teaspoon, and it'll heat quickly. If you want a pungent flavor hit, sprinkle on some coarsely ground black pepper at the end.


  • Cooking spray
  • 36 large shrimp, peeled and deveined (about 1 1/2 pounds unpeeled)
  • 1 teaspoon olive oil
  • 2 cups diced seeded plum tomatoes
  • 1 1/2 teaspoons butter
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon crushed red pepper
  • 12 small fresh basil leaves
  • 1/4 teaspoon kosher salt (optional)

Nutrition Information

  • calories 162
  • fat 4.6 g
  • satfat 1.3 g
  • monofat 1.4 g
  • polyfat 0.5 g
  • protein 24 g
  • carbohydrate 6 g
  • fiber 1 g
  • cholesterol 218 mg
  • iron 1 mg
  • sodium 389 mg
  • calcium 103 mg

How to Make It

  1. Coat a large skillet with cooking spray. Arrange shrimp in a single layer in unheated pan. Turn heat to low; cook shrimp 8 minutes, without turning. Increase heat to medium-low. Cook 2 minutes or until edges of shrimp turn orange. Turn shrimp over; cook 2 minutes or until shrimp turn orange on bottom edges. Place shrimp in a large bowl.

  2. Heat pan over medium-high heat. Add oil to pan; swirl to coat. Add shrimp to pan; sauté 45 seconds. Turn off heat. Add tomatoes; toss to coat. Add butter, lemon juice, crushed red pepper, and basil leaves; toss to melt butter and coat. Add salt, if desired.

Cook's Notes

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