This post contains affiliate links. Please see our disclosure policy.
Shrimp +Tomato + Basil Stir Fry
A SUPER fresh, aromatic, and TOTALLY GORGEOUS meal ready in just minutes!
Use up those sweet ripe cherry tomatoes and fresh fragrant basil sitting in your kitchen!
Serving suggestions:
We served this meal alongside perfectly cooked quinoa and roasted broccoli.
If you want to boost the nutrition a bit, go ahead and add in a few handfuls of baby spinach along with the fresh basil right into your pan.
makes 4 servings
Ingredients:
- 1 lb. large shrimp, peeled and deveined
- 2 cups ripe cherry tomatoes
- 2 cups fresh basil leaves (about 1 bunch)
- 1 Tbsp olive or avocado oil
Ingredients:
For the marinade/stir fry sauce:
- 1/4 cup raw honey
- 2 Tbsps favorite hot sauce
- 2 Tbsps coconut aminos, Bragg’s liquid aminos, or low sodium soy sauce
- 1 Tbsp fresh squeezed lime juice
- 1 Tbsp sesame oil
- 1 tsp garlic powder
- a pinch of sea salt to taste
Instructions:
In a medium-sized bowl or jar whisk all marinade/stir-fry sauce ingredients together. Reserve half of this sauce in a small container for later use.
Place the shrimp in a bowl with half of your marinade and toss gently to coat well. Refrigerate for about 30 minutes. Heat oil in a large non-stick pan over medium heat.
Drain shrimp and discard that part of the marinade. Add your shrimp to the hot pan, and cook, turning once, until pink and nicely charred, about 1-2 minutes on each side.
Remove from pan, and set shrimp aside. Add in the tomatoes and stir until they just begin to burst, 2-3 minutes. 
Return shrimp to the pan, together with basil leaves and pour in the remaining, untouched sauce. Toss everything gently until basil is wilted. Serve immediately and enjoy!
❤Rachel
Easy Shrimp +Tomato + Basil Stir Fry
Ingredients
- 1 lb. large shrimp, peeled and deveined
- 2 cups ripe cherry tomatoes
- 2 cups fresh basil leaves, about 1 bunch
- 1 Tbsp olive or avocado oil
For the marinade/stir fry sauce:
- 1/4 cup raw honey
- 2 Tbsps favorite hot sauce
- 2 Tbsps coconut aminos, Bragg's liquid aminos, or low sodium soy sauce
- 1 Tbsp fresh squeezed lime juice
- 1 Tbsp sesame oil
- 1 tsp garlic powder
- a pinch of sea salt to taste
Instructions
- In a medium sized bowl or jar whisk all marinade/stir-fry sauce ingredients together.
- Reserve half of this sauce in a small container for later use.
- Place the shrimp in a bowl with half of your marinade and toss gently to coat well.
- Refrigerate for about 30 minutes.
- Heat oil in a large non-stick pan over medium heat.
- Drain shrimp and discard that part of the marinade. Add your shrimp to the hot pan, and cook, turning once, until pink and nicely charred, about 1-2 minutes on each side.
- Remove from pan, and set shrimp aside.
- Add in the tomatoes and stir until they just begin to burst, 2-3 minutes.
- Return shrimp to the pan, together with basil leaves and pour in the remaining, untouched sauce.
- Toss everything gently until basil is wilted.
- Serve immediately and enjoy!
