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This Bruschetta Shrimp recipe combines juicy seared shrimp with a vibrant tomato-basil topping for a quick, elegant meal. It delivers fresh Mediterranean flair in just one pan and about 20 minutes. Perfect for a weeknight dinner or entertaining, this Bruschetta Shrimp tastes like summer any time of year.

Recipe Overview

Why You’ll Love This Bruschetta Shrimp

Quick & impressive: Ready in under 30 minutes for a stunning meal.
Textural delight: Succulent shrimp meets juicy, saucy tomatoes.
Versatile serving: Enjoy over pasta, on crostini, or as a salad.
Sunny flavors: Tastes like a Mediterranean vacation in every bite.

Ingredients & Tools

450 g large raw shrimp, peeled and deveined
450 g cherry or grape tomatoes, quartered
3 cloves garlic, minced
1 large handful fresh basil leaves, thinly sliced (chiffonade)
60 ml extra virgin olive oil, divided
2 tbsp balsamic glaze
1 lemon, juiced (about 2 tbsp) and zested
1/2 tsp red pepper flakes (optional, for heat)
To taste kosher salt and freshly ground black pepper

Tools: A large skillet (preferably stainless steel or cast iron for a good sear), a sharp knife, a mixing bowl.

Notes: Don’t skip the balsamic glaze—its syrupy sweetness is a game-changer. Use the best extra virgin olive oil you have for the final drizzle.

Nutrition (per serving)

Calories:	285 kcal
Protein:	25 g
Fat:	15 g
Carbs:	10 g
Fiber:	2 g

Serves: 4 | Prep Time: 15 minutes | Cook Time: 10 minutes | Total Time: 25 minutes

Before You Start: Tips & Ingredient Notes

Pat your shrimp completely dry. This is the single most important step for getting a beautiful sear instead of a steam. Use paper towels and really press to remove all surface moisture. Wet shrimp will never brown properly.
Don’t skip the balsamic glaze. It’s thicker and sweeter than regular balsamic vinegar, and it clings to the shrimp and tomatoes beautifully, creating little pockets of intense flavor. You can find it in most grocery stores near the vinegar or in the condiment aisle.
Use the freshest basil you can find. The aromatic oils in fresh basil are what give this dish its signature fragrance. Tear or slice it just before serving to prevent it from bruising and turning black.
Let your tomatoes come to room temperature. If your tomatoes have been in the fridge, take them out about 30 minutes before you start. Cold tomatoes can mute the flavors and make the whole dish feel less vibrant.

How to Make Bruschetta Shrimp

Step 1: Start by prepping your bruschetta topping. In a medium bowl, combine the quartered cherry tomatoes, half of the minced garlic, most of the sliced basil (save a little for garnish), about half of the lemon juice, and a tablespoon of the olive oil. Season generously with a big pinch of salt and a few grinds of black pepper. Gently stir to combine, then set this aside to let the flavors meld. You’ll notice the tomatoes will start to release their juices, creating a lovely, light sauce.

Step 2: Now, tackle the shrimp. Make sure they are thoroughly patted dry with paper towels—this is non-negotiable for a good sear. Season them all over with salt, pepper, and the remaining minced garlic. Toss them gently to ensure they’re evenly coated.

Step 3: Heat a large skillet over medium-high heat. Once the pan is hot, add two tablespoons of olive oil. Carefully place the shrimp in the pan in a single layer, making sure not to overcrowd them. You might need to cook in two batches. Let them cook undisturbed for about 2 minutes, until a golden-brown crust forms on the bottom.

Step 4: Flip the shrimp and cook for another 1-2 minutes on the second side. They’re done when they’ve turned pink and opaque all the way through and have a firm, springy texture. Be careful not to overcook them, or they’ll become rubbery. Squeeze the remaining lemon juice over them right in the pan for a burst of freshness.

Step 5: This is where the magic happens. Reduce the heat to low and pour the entire bowl of bruschetta topping, including all the accumulated juices, into the skillet with the shrimp. Gently toss everything together for just 30-60 seconds, just enough to warm the tomatoes through. You don’t want to cook them further, just combine the flavors.

Step 6: Take the skillet off the heat. Drizzle the balsamic glaze and the final tablespoon of your best olive oil over the top. Give it one final, gentle stir, then transfer to a serving platter. Finish with a sprinkle of the reserved fresh basil, the lemon zest, and if you like a little heat, the red pepper flakes. Serve immediately while it’s warm and vibrant.

Storage & Freshness Guide

Fridge: Store leftovers in an airtight container for up to 2 days.
Freezer: Not recommended; shrimp and tomatoes become watery upon thawing.
Reviving: Gently reheat in a skillet over low heat just until warm.

Serving Suggestions

Complementary Dishes

Creamy Polenta — The soft, comforting texture of polenta is a dreamy base that soaks up all the delicious tomato and shrimp juices.
Garlic Bread or Crostini — For a more traditional bruschetta experience, spoon the shrimp and tomatoes over crispy, garlic-rubbed toast.
Simple Arugula Salad — The peppery bite of arugula dressed with just lemon and olive oil provides a fresh, crisp contrast to the rich shrimp.

Drinks

A Crisp Sauvignon Blanc — Its bright acidity and citrus notes mirror the lemon in the dish and cut through the olive oil beautifully.
Sparkling Water with Lemon — The effervescence cleanses the palate between bites, making each mouthful taste as vibrant as the first.
A Light Italian Rosé — A dry rosé has the fruitiness to complement the tomatoes and the crispness to balance the garlic and basil.

Something Sweet

Lemon Sorbet — A scoop of tangy, refreshing sorbet continues the citrus theme and provides a clean, palate-cleansing finish.
Almond Biscotti — The nutty, crunchy cookies are perfect for dipping into a final glass of dessert wine or a simple espresso.
Fresh Berries with Mascarpone — Sweet, juicy berries with a dollop of creamy mascarpone is a light yet indulgent way to end the meal.

Top Mistakes to Avoid

Overcrowding the pan with shrimp. If you pile all the shrimp in at once, they’ll steam instead of sear. You’ll end up with pale, rubbery shrimp instead of ones with a beautiful, flavorful crust. Cook in batches if your pan isn’t big enough.
Overcooking the shrimp. Shrimp cook incredibly fast and continue to cook a bit after you take them off the heat. The moment they curl into a “C” shape and turn opaque, they’re done. Any longer and they turn tough.
Adding the basil too early. Fresh basil is delicate and wilts and darkens quickly with heat. If you add it during cooking, you’ll lose its bright color and fresh aroma. Always add the majority of it

Bruschetta Shrimp

Cost Level $$

Category Shrimp Recipes

Difficulty Medium

Cuisine Italian, mediterranean

Servings 4

Total Time 25 minutes

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Make this easy Bruschetta Shrimp recipe in just 20 minutes for a stunning, flavorful meal. Perfect for weeknights or entertaining. Get the simple recipe now!

Ingredients

For the Bruschetta Topping:

450 g cherry or grape tomatoes (quartered)
3 cloves garlic (minced)
1 large handful fresh basil leaves (thinly sliced (chiffonade))
60 ml extra virgin olive oil (divided)
2 tbsp balsamic glaze
1 lemon (juiced (about 2 tbsp) and zested)
1/2 tsp red pepper flakes (optional, for heat)
kosher salt and freshly ground black pepper (to taste)

For the Shrimp:

450 g large raw shrimp (peeled and deveined)

Instructions

01
Start by prepping your bruschetta topping. In a medium bowl, combine the quartered cherry tomatoes, half of the minced garlic, most of the sliced basil (save a little for garnish), about half of the lemon juice, and a tablespoon of the olive oil. Season generously with a big pinch of salt and a few grinds of black pepper. Gently stir to combine, then set this aside to let the flavors meld. You’ll notice the tomatoes will start to release their juices, creating a lovely, light sauce.
02
Now, tackle the shrimp. Make sure they are thoroughly patted dry with paper towels—this is non-negotiable for a good sear. Season them all over with salt, pepper, and the remaining minced garlic. Toss them gently to ensure they’re evenly coated.
03
Heat a large skillet over medium-high heat. Once the pan is hot, add two tablespoons of olive oil. Carefully place the shrimp in the pan in a single layer, making sure not to overcrowd them. You might need to cook in two batches. Let them cook undisturbed for about 2 minutes, until a golden-brown crust forms on the bottom.
04
Flip the shrimp and cook for another 1-2 minutes on the second side. They’re done when they’ve turned pink and opaque all the way through and have a firm, springy texture. Be careful not to overcook them, or they’ll become rubbery. Squeeze the remaining lemon juice over them right in the pan for a burst of freshness.
05
This is where the magic happens. Reduce the heat to low and pour the entire bowl of bruschetta topping, including all the accumulated juices, into the skillet with the shrimp. Gently toss everything together for just 30-60 seconds, just enough to warm the tomatoes through. You don’t want to cook them further, just combine the flavors.
06
Take the skillet off the heat. Drizzle the balsamic glaze and the final tablespoon of your best olive oil over the top. Give it one final, gentle stir, then transfer to a serving platter. Finish with a sprinkle of the reserved fresh basil, the lemon zest, and if you like a little heat, the red pepper flakes. Serve immediately while it's warm and vibrant.