Delicious Shrimp and Tomato Recipe: A Flavor-Packed Delight
Looking for a vibrant, flavor-packed dish that’s both simple and satisfying? This toasted shrimp and tomato recipe might just become your new go-to.
Featuring perfectly seasoned shrimp and sweet, juicy grape tomatoes, this dish is brought to life with crispy croutons or breadcrumbs, fresh parsley, and a zing of lemon zest. A touch of garlic and a sprinkle of red pepper flakes give it just the right amount of kick, while olive oil ties all the flavors together in a warm, fragrant embrace.
Whether hosting friends or just treating yourself to something special, this dish is as elegant as it is easy to make. The combination of juicy shrimp, roasted tomatoes, and toasted bread crumbs offers a delightful mix of crispy, tender, and savory textures. And with fresh lemon wedges on the side, it’s as refreshing as it is indulgent. Grab your skillet and prepare for a flavor explosion that is perfect for any occasion!
Toasted Shrimp and Tomato Recipe
Ingredients
- 3 cups croutons or bread crumbs
- ½ cup parsley
- 3 cloves garlic
- 3 tablespoons lemon zest
- 1½ teaspoons red pepper flakes
- ⅓ cup olive oil
- 2 pounds shrimp large
- 21 lemons cut into wedges
- 1 pound grape tomatoes
Instructions
- Start by preheating the oven to 400 degrees F. It takes a few minutes to get there so you might as well get it going while you finish the prep.
- Finely chop the parsley, garlic and lemon zest.
- Peel and de-vein the shrimp.
- Cut the lemon wedges and you are ready to start.
- Lightly oil a large baking pan. If you are using croutons, pulse them in a food processor and turn into breadcrumbs. Otherwise just use your favorite commercial breadcrumbs.
- Combine the "bread crumbs" parsley, garlic, lemon zest, pepper flakes and salt and pepper to taste. Add 4 table spoons of olive oil or enough to moisten the crumbs.
- Arrange the cleaned shrimp and tomatoes in the baking pan in a single layer. Spoon a little of the breadcrumb mixture on to each of the shrimp and tomatoes. Drizzle the tops with a little more of the olive oil.
- Bake for 10 to 15 minutes depending on the size of the shrimp. The shrimp are done when they turn pink and the crumbs are lightly browned.
- Serve with the lemon wedges.
Side Dishes That Pair Well with This Dish
| Side Dish | Description | Why It Pairs Well |
|---|---|---|
| Garlic Butter Orzo | Small pasta grains toasted in butter and finished with garlic and herbs. | Light, buttery flavor complements shrimp; orzo catches the juices from tomatoes beautifully. |
| Lemon Herb Couscous | Fluffy couscous tossed with lemon zest, parsley, and mint. | The citrus and herbs brighten the dish and echo the fresh flavor of shrimp and tomatoes. |
| Grilled Asparagus | Charred asparagus spears seasoned with olive oil, salt, and pepper. | Smoky flavor balances the sweetness of the tomatoes and the seafood notes of the shrimp. |
| Parmesan Polenta | Creamy cornmeal enriched with parmesan cheese and butter. | The creamy texture and savory taste contrast nicely with the shrimp’s firm bite and acidity of tomatoes. |
| Arugula Salad with Lemon Vinaigrette | Peppery arugula dressed in a simple lemon vinaigrette with shaved parmesan. | Fresh and slightly bitter greens cut through the richness of the shrimp and highlight the tomatoes. |
| French Bread | Toasted or grilled bread slices served warm. | Perfect for soaking up the pan juices; adds crunch and rustic character to the meal. |
| Chilled Quinoa Salad | Quinoa mixed with cucumbers, bell peppers, red onion, and a citrus dressing. | Adds texture and a refreshing note that pairs well with warm, savory shrimp and tomatoes. |
Grape Tomatoes
Grape tomatoes are small, oval-shaped tomatoes that resemble grapes in size and appearance, hence their name. They are known for their firm texture, sweet flavor, and juicy interior. Grape tomatoes are typically smaller than cherry tomatoes and have thicker skins, making them more durable and less likely to burst when handled or cooked.
Due to their bite-sized convenience and vibrant flavor, they are often used in salads, pasta dishes, or as snacks. Their sweet taste makes them a popular choice for roasting or sautéing, which intensifies their natural sweetness, as seen in recipes like the toasted shrimp and tomato dish.
3 Responses
This sounds great! I have a similar recipe from a Italian Cooking magazine. It uses regular sized tomatoes and you layer the slices of mozzarella, basil leaves and tomato slices until you have a five inch high stack. Put a skewer in it to hold it together if necessary and drizzle with olive oi, salt and pepper. It looks beautiful!
Thanks so much for putting this up! I of course did NOT peel the recipe from the box before I threw it away! And now I want to make it…you saved me!
Thanks i’ll try it out.