This is a super fast, easy, one pan meal of shrimp simmered in a golden sweet sauce of bursting cherry tomatoes, lightly seasoned with garam masala and fresh ginger. It’s paleo, gluten-free, keto and Whole30 compliant, with a dairy free option.
My cherry tomato plants are still producing tomatoes. I love it! I appreciate being outside picking them so late in the season, talk about abundance!
It’s fun to find new ways to eat them.
Before I get to the recipe I want to share what lead me to it. Every morning I wake up with the intention to feel good. I believe it is my choice to feel good. Throughout my day I appreciate the wonderful things in my life. I notice things that give me a feeling of satisfaction; the food I eat, a good conversation with a friend, a drink of water. Appreciation and satisfaction are high vibrations that connect me to my True Self.
The other morning I woke up feeling anxious. Since I’m used to feeling pretty good, especially in the morning, I was glad to notice I was off. I took a few breaths, tuned into my body and noticed what I was saying to myself causing the anxiety. I was thinking/feeling ‘things are really hard.’
It’s easy to know the idea ‘things are hard’ is a thought/vibration that doesn’t feel good. Anytime I know what I don’t want, I am guided to what I DO want. I do my best to be nice to myself and let go of judgment for being misaligned and celebrate my awareness.
I this case I wanted to feel ease and flow. I know if I relax and let go I’ll move toward it.
I went about my morning. I do meditation, yoga and walk most days. These 3 activities make me happy to be alive and appreciative of my body and our planet.
When I came back I remembered a recipe from Melissa Clarke I’ve been wanting to post on my blog. I decided to go out and pick tomatoes and do the photo shoot for it that day. It is an incredibly easy recipe. It was so much fun to do the photo shoot and I had a great day putting it all together. I moved from feeling things are hard (what I don’t want) to a feeling of ease and flow (what I do want). I was able to raise my vibration.
I love this recipe because it only has a hand full of ingredients. It’s a fresh, light, and delicious 15-minute meal.
I grow golden cherry tomatoes which have a concentrated sugary flavor, but you can use any colored fresh cherry tomatoes. While cooking, the tomatoes burst against the high heat of the pan, releasing their juices to create the sauce.
I buy sustainably harvested, chemical free, wild caught shrimp here. They are already peeled and flash frozen, very easy to use. They defrost in 15 minutes.
Fresh grated ginger and garlic give the dish a sharpness to balance out the sweetness of the tomatoes.
Garam masala adds a fragrant dimension to the mix. Curry powder can be substituted if you prefer.
The basil has a fresh aroma with a subtle peppery flavor and a hint of mint.
A squeeze of lime at the end balances the flavors.
Grass fed butter is swirled into at the end. It mixes with the tomatoes to make a bright, full flavored sauce. If you’re dairy-free, substitute coconut oil, it will have a slight coconutty flavor.
If you like shrimp you’ll love this speedy, bright, full flavored meal with fragrant complex flavors.
I hope my little Law of Attraction story inspires you to be nice to yourself and have more fun. When we embody an energy of joy we release resistance. Anytime we know what we don’t want, we know what we do want. Do something that makes you feel good and let the Universe guide you to it.
“When something really really really matters to you, let it go! say to the universe: ‘You know what I want. Give it to me in the path of least resistance. Give it to me the easiest way possible. ..” ~ Abraham Hicks
If you like this recipe try these other delicious shrimp dishes:
If you give this recipe a try, please let us know what you think! Give it some stars or leave a comment. ♥
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This is a super fast, easy, one pan meal of ginger shrimp simmered in a golden sweet sauce of bursting cherry tomatoes, lightly seasoned with garam masala.
- 1 1/2 teaspoons finely grated ginger
- 2 garlic cloves, minced or finely grated
- 1 1/2 teaspoons garam masala
- 3 scallions, thinly sliced, white and green part separated
- 3/4 teaspoon Celtic sea salt, divided
- 1/4 teaspoon black pepper
- 1/2 pound cleaned large shrimp (about 10 shrimp peeled with tails on or 1 pound with shells)
- 1 tablespoon extra virgin olive oil
- 2 cups golden cherry tomatoes (or any color), large ones cut in half
- 2 tablespoons grass fed unsalted butter or coconut oil
- 1–2 tablespoons lime juice
- ¼ cup fresh basil, torn or coarsely chopped
- In a medium bowl (large enough to hold the shrimp) combine the ginger, garlic, garam masala, scallion whites, ½ teaspoon salt and pepper.
- Add shrimp and toss well.
- Heat a large skillet over high heat and add the oil. Add tomatoes and 1/4 teaspoon salt.
- Sauté until the whole tomatoes burst and the halved ones start to wrinkle, about 2 minutes.
- Add shrimp mixture and sauté for 2-4 minutes, turning so they are pink all over.
- Stir in the butter and cook for another minute until the shrimp are cooked through.
- Remove pan from the heat, add lime. Taste to adjust salt if needed.
- Transfer to a platter and garnish with basil and scallion greens
- Serve immediately with cauliflower rice, sautéed greens or roasted potatoes to mop up all the jammy juices.
Recipe adapted from Melissa Clarke in the NY Times.
Nutrition information is with grass fed butter.
- Category: Main Dish
- Method: Saute
- Cuisine: Paleo, Gluten-Free, Whole30, Keto
Keywords: Shrimp, Cherry Tomatoes