Shrimp and Cherry Tomato Stir-Fry Recipe

This stir-fry takes hardly any time and effort to make!

This stir-fry recipe works well when tossed with pasta, and is equally delicious with rice or crusty bread on the side. You can also make this more substantial by tossing in some cubed feta cheese when you add the basil and shrimp back to the pan. 

Shrimp and Cherry Tomato Stir-Fry Recipe

Joey De Larrazabal-Blanco
This stir-fry takes hardly any time and effort to make!
Prep Time 10 minutes
Cook Time 10 minutes
Resting Time 30 minutes
Total Time 20 minutes
Course Main Dishes
Cuisine Others
Servings 4


Shrimp and Cherry Tomato Stir-Fry Ingredients

  • 500 Grams jumbo shrimp peeled and deveined with tails left on
  • Salt
  • Pepper
  • olive oil
  • 8 cloves Garlic peeled and sliced thinly
  • 2 packs Cherry tomatoes halved (use 250-gram packs)
  • 1 bunch fresh basil leaves picked


  • Season shrimps with salt and pepper. Set aside.
  • Heat a couple of swirls of oil in a large skillet over medium-high heat. Sauté garlic just until it starts to color. Do not let it brown.
  • Add shrimps and sauté until they turn bright orange and are just cooked, about 2 to 3 minutes. (Do not overcook them or they willbecome tough, and do not overcrowd the pan.) Remove shrimps from the pan and set aside.
  • If the pan seems too dry, add 1 to 2 swirls olive oil. Once hot, add tomatoes and toss until they sizzle. Season with salt and pepper. Sauté until slightly cooked but not mushy.
  • Return shrimps to pan and toss in basil. Remove from heat. Serve hot.
Keyword shrimp stir-fry
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