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.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Main Dish
- Method: Saute
- Cuisine: Paleo, Gluten-Free, Whole30, Keto
Keywords: Shrimp, Cherry Tomatoes