Whole 30 Classic Shrimp Skillet Dinner

Total time30 min

Prep time15 min

Cook time15 min

Juicy, quick-seared shrimp are the star here, seasoned with kosher salt, black pepper, and a pinch of red pepper flakes for a little heat in every bite. They cook fast in olive oil until just pink and opaque, then get set aside while sliced garlic turns golden and a pint of halved cherry tomatoes break down into a juicy, savory base. A splash of fresh lemon juice brightens the whole pan, and a scatter of fresh parsley finishes it with color and herbaceous lift. The shrimp go back in at the end to soak up all that garlicky, tomato-forward sauce, so every piece is glossy and full of flavor. It's a fast, satisfying skillet dinner that comes together in one pan and fits neatly into a Whole30 kitchen — just spoon it over your favorite compliant side and dig in.

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Ingredients

4 servings

1 ½ lb large shrimp (21–25 count), peeled and deveined, tails on or off
Sandbar Extra Large Raw Shrimp Shell-On Sandbar Large Raw Shrimp Peeled & Deveined Tail On Simple Truth Extra Large Shrimp Cooked Peeled & Deveined Tail On Simple Truth Jumbo Raw Shrimp Peeled & Deveined Tail Off Kroger Medium Shrimp Cooked Peeled & Deveined Tail On
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½ tsp kosher salt
¼ tsp black pepper
¼ tsp red pepper flakes
3 tbsp olive oil, divided
4 cloves garlic, thinly sliced
1 pint cherry tomatoes, halved
½ cup dry white wine
2 tbsp unsalted butter
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
1 tbsp fresh lemon juice
3 tbsp fresh flat-leaf parsley, roughly chopped

For serving

cooked white rice or crusty bread, for serving
Omit this
This ingredient likely doesn’t work for the diet.
lemon wedges, for serving (optional)

Instructions

1
Pat the shrimp dry with paper towels and season all over with the salt, black pepper, and red pepper flakes.
2
Heat 2 tbsp of the olive oil in a 12-inch skillet over medium-high heat until shimmering. Add the shrimp in a single layer and cook undisturbed for 1 to 1 1/2 minutes, until the undersides are pink and opaque. Flip with tongs and cook 30 to 60 seconds more, until the shrimp are pink and opaque throughout with no translucent gray at the center. Transfer to a plate and set aside.

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