Shrimp and Tomatoes are the perfect starter or an appetizer to serve all year long, including the Christmas and New Year’s Holidays. This Shrimp and Tomatoes recipe goes perfectly well with slices of crusty bread or artesian-style crackers and a glass of your favorite wine.
You will love this winning combination of fresh wild-caught jumbo shrimp, a medley of colorful organic grape tomatoes, shallots, Spanish capers, tossed in a lemon and olive oil vinaigrette, and topped with fresh herbs. This Shrimp and Tomatoes dish screams decadent and impressive but is simple to make.
This fantastic recipe for Shrimp and Tomatoes is usually served at about room temperature, so you will want to start with grape tomatoes and most ingredients other than the fresh shrimp that have not been refrigerated. Since I’m a self-proclaimed drama queen, I left the tails on these shrimp when I made them this time. However, I would recommend removing them when serving to a crowd to keep the mess of shrimp tails down.
Components for Shrimp and Tomatoes
See the recipe card below for further information.
Fresh wild-caught jumbo shrimp: Wild shrimp are caught in their natural habitats while farmed raised shrimp are raised on a shrimp farm. Wild-caught shrimp are more natural and usually much healthier than their cultivated counterparts.
Medley of colorful organic grape tomatoes: Use colorful organic grape tomatoes that are non-GMO, organically grown, and contain no preservatives. Perfect for salads, snacks, and recipes, these classic organic grape tomatoes are genuinely delicious. Be sure not to refrigerate them as it takes away from the tomato’s sweet flavor.
Shallots: What’s the difference between shallots and onions? Shallots have a delicate and sweet flavor with a hint of sharpness, while onions tend to bring a more intense flavor. You can substitute shallots in almost any recipe that calls for onions.
Spanish capers: The Spanish Capers add a floral, tangy, and salty flavor to the Shrimp and Tomatoes. Capers are salty because of the way they are processed and packaged.
Lemon Juice: Lemon juice is frequently used in cooking to “Brighten” flavors and works well to counter many of the flavors present in seafood.
Lemon Wedges: The lemon wedges add more flavor to the Shrimp and Tomatoes when serving and serve as a garnish to this seafood dish.
Olive oil: Be sure to look for quality olive oil. I use organic cold-pressed extra-virgin olive oil in this recipe for the best flavor results. Trust me, and your tastebuds will thank you.
Fresh herbs: Fresh herbs are a must in this Shrimp and Tomato recipe. You can use fresh parsley, basil, or cilantro in this recipe or a combination of them. Just don’t combine the basil with cilantro.
Kosher salt: Using kosher salt instead of table salt enhances the Shrimp and Tomatoes‘ flavor instead of making the recipe taste salty. Kosher salt has no iodine, which can also lend an unwanted bitter taste to the recipe.
Freshly ground peppercorns: When whole peppercorns are freshly ground, they have significantly more flavorful than ground pepper. When you grind peppercorns immediately before eating, the fresh ground pepper has less time to react with the air, which allows the pepper to maintain the flavor components that make it peppery tasting.
Equipment for the Shrimp and Tomatoes
Small kitchen knife to devein the jumbo shrimp (remove mud vein)
Small sharp serrated knife to slice the grape tomatoes
Cutting board to slice the tomatoes and shallots
Measuring cups to measure ingredients such as parsley and olive oil
Measuring spoons to measure ingredients such as kosher salt and capers
Steamer or steam pot to cook the jumbo shrimp
Large glass serving bowl to combine and serve the Shrimp and Tomatoes recipe
Small bowl to place the olive oil, lemon juice, kosher salt, and pepper
Small whisk to combine the olive oil, lemon juice, kosher salt, and pepper
Serving spoon to serve the Shrimp and Tomatoes
Method for the Shrimp and Tomatoes
Gather all ingredients listed for the Shrimp and Tomatoes as this recipe moves very fast.
Rinse and devein the jumbo shrimp (remove the mud vein) them remove the tails from the shrimp.
Place the jumbo shrimp in a steamer and cook for about 3-5 minutes, careful not to overcook the shrimp.
Meanwhile, slice the shallots and halve the organic grape tomatoes. Place the cooked jumbo shrimp, tomatoes, shallots, capers, and fresh parsley in a large serving bowl.
In a small bowl, combine the organic extra-virgin olive oil, juice of one lemon, kosher salt, and freshly ground pepper with a small whisk. Add the lemon and olive oil vinaigrette to the large bowl right before serving the Shrimp and Tomatoes. Do not add before.
Garnish the Shrimp and Tomatoes with the torn basil before serving.
Serve with slices of crusty bread or artesian-style crackers.
If you enjoyed this Shrimp and Tomatoes recipe, here are a few others you might like
Crab Stuffed Jumbo Shrimp – This recipe for Crab Stuffed Jumbo Shrimp Recipe is all about decadent tasting baked jumbo shrimp generously stuffed with a delicious crab filling, all sitting pretty in a delicious butter sauce, and every bite is delicious. This appetizer is perfect for a big dinner party or just a romantic dinner for two on date night.
Easy Shrimp Ceviche with Mango Pineapple Avocado – This delicious combination of Shrimp, Avocados, Mangoes, Pineapple, and Jalapeno Peppers is simple and easy to make. Do you love Shrimp Ceviche yet hate waiting for the lime juice to cook it? I have a simple cure for that. This recipe for Easy Shrimp Ceviche has all of the flavors, yet none of the long wait times.
Shrimp and Berry Salad – Shrimp and Berry Salad with Avocados is a super simple, addictive, deliciously, healthy, lunch or light dinner idea you can readily make in no time flat with fresh ingredients such as crisp romaine lettuce, succulent gulf shrimp, red tomatoes, red onions, chickpeas, ripened avocados, juicy raspberries, and sweet blackberries.
Shrimp and Tomatoes
- Small Kitchen knife
- Small sharp serrated knife
- Cutting Board
- Measuring Cups
- Measuring spoons
- Steamer or steam pot
- Large glass serving bowl
- Small bowl
- Small whisk
- Serving spoon
- 2 pounds Jumbo Shrimp Steamed, cleaned
- 2- pints Grape tomatoes organic
- 1 medium Shallot sliced
- 2 tablespoons Capers drained
- ¼ cup Parsley fresh organic, chopped
Lemon and olive oil vinaigrette
- ¼ cup Olive oil organic extra-virgin
- 1 large Lemon juice of
- ¼ teaspoon Kosher salt or to taste
- 6 grinds Black peppercorns or to taste
- 6 small basil leaves organic, torn
- Gather all ingredients listed for the Shrimp and Tomatoes as this recipe moves very fast.
- Rinse and devein the jumbo shrimp (remove the mud vein) them remove the tails from the shrimp.
- Place the jumbo shrimp in a steamer and cook for about 3-5 minutes carful not to overcook the shrimp.
- Meanwhile, slice the shallots and halve the organic grape tomatoes. Place the cooked jumbo shrimp, tomatoes, shallots, capers, and fresh parsley in a large serving bowl.
- In a small bowl, combine the organic extra-virgin olive oil, juice of one lemon, kosher salt, and freshly ground pepper with a small whisk. Add the lemon and olive oil vinaigrette to the large bowl right before serving the Shrimp and Tomatoes. Do not add before.
- Garnish the Shrimp and Tomatoes with the torn basil before serving.