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Caprese Shrimp transforms the classic salad into a protein-packed meal. Juicy tomatoes, fresh mozzarella, and basil pair with garlicky shrimp in a glossy balsamic glaze. It’s a vibrant, quick dish that’s fancy yet easy enough for any night.

Recipe Overview

Why You’ll Love This Caprese Shrimp

Fast & easy: Ready in 20 minutes with minimal cleanup.
Perfect harmony: Sweet tomatoes, garlicky shrimp, creamy mozzarella, and bright basil.
Versatile for any occasion: Serve over pasta, bread, or as part of a buffet.
Indulgent yet light: Satisfying but not heavy, fitting a balanced lifestyle.

Ingredients & Tools

450 g large raw shrimp, peeled and deveined
2 tbsp olive oil, divided
4 cloves garlic, minced
450 g cherry or grape tomatoes
1 tsp dried oregano
¼ tsp red pepper flakes (optional)
225 g fresh mozzarella pearls (ciliegine)
1 large handful fresh basil leaves, roughly torn
3 tbsp balsamic glaze, plus more for drizzling
To taste salt and freshly ground black pepper

Tools: A large skillet (cast iron or stainless steel work great), a sharp knife, and a set of measuring spoons.

Notes: Use fresh, wild-caught shrimp and a good, syrupy balsamic glaze for best results.

Nutrition (per serving)

Calories:	320 kcal
Protein:	28 g
Fat:	18 g
Carbs:	10 g
Fiber:	2 g

Serves: 4 | Prep Time: 10 minutes | Cook Time: 10 minutes | Total Time: 20 minutes

Before You Start: Tips & Ingredient Notes

Pat your shrimp completely dry. This is the single most important step for getting a good sear on your shrimp instead of them steaming in their own moisture. Use paper towels and press gently to remove as much liquid as possible.
What if I can’t find mozzarella pearls? No problem! You can easily use a ball of fresh mozzarella and simply tear or cut it into small, bite-sized pieces. The important thing is the creamy, fresh texture.
Balsamic glaze vs. balsamic vinegar. They are not the same! Balsamic glaze is reduced vinegar that’s thick, sweet, and syrupy. Using regular vinegar will make the dish too acidic and watery. You can find it in most grocery stores near the oils and vinegars.
Don’t overcrowd the pan. When cooking the shrimp, give them some space. If your skillet is too small, cook them in two batches. Overcrowding will cause the temperature to drop and the shrimp will boil instead of sear.

How to Make Caprese Shrimp

Step 1: Start by preparing your shrimp. If they aren’t already, peel and devein them, leaving the tails on or off based on your preference. Pat them thoroughly dry with paper towels—this is crucial for that beautiful sear. Season them generously on both sides with salt and black pepper. You’ll notice that a well-seasoned shrimp makes the whole dish taste more vibrant.

Step 2: Heat one tablespoon of the olive oil in your large skillet over medium-high heat. Once the oil is shimmering hot, add the shrimp in a single layer. Cook for just about 1-2 minutes per side, until they’re pink, opaque, and lightly golden. They cook fast, so don’t walk away! Remove the shrimp from the skillet and set them aside on a plate. They will finish cooking later when we add them back.

Step 3: Reduce the heat to medium and add the remaining tablespoon of olive oil to the same skillet. Add the minced garlic and cook for just 30 seconds until fragrant—be careful not to burn it! Then, add the entire container of cherry tomatoes, the dried oregano, and the red pepper flakes if using. Season with a pinch of salt and pepper.

Step 4: Cook the tomatoes, stirring occasionally, for about 4-5 minutes. You’re waiting for them to soften and start to burst open, releasing their sweet juices into the pan. You can help them along by gently pressing on a few with the back of your spoon. This released juice is the base of your simple, flavorful sauce.

Step 5: Once the tomatoes have broken down, add the 3 tablespoons of balsamic glaze to the skillet and stir to combine. Let it bubble for a minute to meld with the tomato juices. The sauce should look glossy and have thickened slightly. This is where the magic happens and the flavors really come together.

Step 6: Return the cooked shrimp to the skillet, along with any accumulated juices from the plate. Gently toss everything to coat the shrimp in the tomato-balsamic sauce and heat them through, which should only take another minute.

Step 7: Take the skillet off the heat. This next part is important: stir in the fresh mozzarella pearls and the torn basil leaves. You’re adding them off the heat so the mozzarella just warms and softens slightly without turning into a melted, stringy mess, and the basil keeps its bright color and flavor.

Step 8: Give everything one final, gentle toss. Taste and adjust seasoning with more salt or pepper if needed. To serve, drizzle with an extra little swirl of balsamic glaze over the top for a beautiful presentation and an extra hit of flavor.

Storage & Freshness Guide

Fridge: Store in an airtight container up to 2 days.
Freezer: Not recommended; shrimp and mozzarella texture will suffer.
Reviving: Gently reheat in a skillet over low heat, adding a splash of water if needed.

Serving Suggestions

Complementary Dishes

Garlic Bread or Crostini — Perfect for sopping up every last bit of the delicious, juicy sauce from the pan. The crispy, garlicky bread is a textural dream with the soft shrimp and tomatoes.
A Simple Arugula Salad — Tossed with just a squeeze of lemon juice and a drizzle of olive oil. The peppery arugula provides a fresh, crisp contrast that cleanses the palate between bites.
Lemon Herb Orzo or Angel Hair Pasta — The delicate pasta acts as a wonderful base that soaks up the flavors beautifully, turning the dish into a more substantial meal without overpowering the main event.

Drinks

A Crisp Sauvignon Blanc — Its bright acidity and citrus notes cut through the richness of the mozzarella and complement the sweet tomatoes and garlicky shrimp perfectly.
Sparkling Water with Lemon — For a non-alcoholic option, the effervescence is refreshing and helps balance the dish’s richness, while the lemon echoes the bright notes in the food.

Something Sweet

Lemon Sorbet — A scoop of tangy, refreshing sorbet is the perfect palate cleanser after a savory, garlic-forward meal. It’s light and doesn’t feel too heavy.
Affogato — A simple dessert of a scoop of vanilla gelato or ice cream with a shot of hot espresso poured over it. The bitter coffee and sweet cream are a classic, elegant finish.

Top Mistakes to Avoid

Mistake: Overcooking the shrimp. Shrimp go from perfectly tender to rubbery and tough in a matter of seconds. Remember, they cook quickly and will continue to cook a bit when you add them back to the warm sauce. It’s better to slightly undercook them initially.
Mistake: Adding

Caprese Shrimp

Cost Level $$

Category Shrimp Recipes

Difficulty Medium

Cuisine Italian, mediterranean

Servings 4

Total Time 20 minutes

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Make this easy Caprese Shrimp recipe with juicy shrimp, fresh mozzarella, tomatoes, and basil in a balsamic glaze. Ready in 20 minutes! Get the recipe now.

Ingredients

For the Ingredients

450 g large raw shrimp (peeled and deveined)
2 tbsp olive oil (divided)
4 cloves garlic (minced)
450 g cherry or grape tomatoes
1 tsp dried oregano
0.25 tsp red pepper flakes (optional)
225 g fresh mozzarella pearls (ciliegine)
1 large handful fresh basil leaves (roughly torn)
3 tbsp balsamic glaze (plus more for drizzling)
salt and freshly ground black pepper (to taste)

Instructions

01
Start by preparing your shrimp. If they aren't already, peel and devein them, leaving the tails on or off based on your preference. Pat them thoroughly dry with paper towels—this is crucial for that beautiful sear. Season them generously on both sides with salt and black pepper.
02
Heat one tablespoon of the olive oil in your large skillet over medium-high heat. Once the oil is shimmering hot, add the shrimp in a single layer. Cook for just about 1-2 minutes per side, until they're pink, opaque, and lightly golden. Remove the shrimp from the skillet and set them aside on a plate.
03
Reduce the heat to medium and add the remaining tablespoon of olive oil to the same skillet. Add the minced garlic and cook for just 30 seconds until fragrant. Then, add the entire container of cherry tomatoes, the dried oregano, and the red pepper flakes if using. Season with a pinch of salt and pepper.
04
Cook the tomatoes, stirring occasionally, for about 4-5 minutes. You're waiting for them to soften and start to burst open, releasing their sweet juices into the pan. You can help them along by gently pressing on a few with the back of your spoon.
05
Once the tomatoes have broken down, add the 3 tablespoons of balsamic glaze to the skillet and stir to combine. Let it bubble for a minute to meld with the tomato juices. The sauce should look glossy and have thickened slightly.
06
Return the cooked shrimp to the skillet, along with any accumulated juices from the plate. Gently toss everything to coat the shrimp in the tomato-balsamic sauce and heat them through, which should only take another minute.
07
Take the skillet off the heat. Stir in the fresh mozzarella pearls and the torn basil leaves.
08
Give everything one final, gentle toss. Taste and adjust seasoning with more salt or pepper if needed. To serve, drizzle with an extra little swirl of balsamic glaze over the top.