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Mini Skillet Shrimp and Tomatoes

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This dish couldn’t be easier to prepare. Toss garlic, shallot, cherry tomatoes and shrimp with olive oil and place in preheated mini cast-iron skillets. Then pop the pans into a hot oven and roast—in no time, you’ve got an impressive summer appetizer or light main course ready to enjoy. Serve sizzling hot topped with a squeeze of lemon juice and chopped parsley, plus a loaf of crusty bread if you like.

Prep Time 20 minutes
Cook Time 8 minutes
Servings 4

Ingredients

  • 8 garlic cloves, sliced
  • 1 shallot, quartered and thinly sliced
  • 8 oz. (250 g) cherry tomatoes
  • 12 to 18 large shrimp, unpeeled and tails intact
  • 1/4 cup (2 fl. oz./60 ml) extra-virgin olive oil
  • Kosher salt and freshly ground pepper
  • Lemon wedges for serving
  • Chopped fresh flat-leaf parsley for serving

Directions

Preheat an oven to 450°F (230°C). Place 4 mini cast-iron skillets on a baking sheet and transfer to the oven while it preheats.

In a large bowl, toss together the garlic, shallot, tomatoes, shrimp and olive oil. Season generously with a big pinch of salt and several grindings of pepper.

When the oven is preheated and the skillets are hot, divide the shrimp mixture among the skillets. Return to the oven and roast, flipping the shrimp halfway through cooking, until the shrimp are opaque, the tomatoes have burst and the garlic and shallot are sizzling, about 8 minutes.

Remove from the oven, add a squeeze of lemon juice and sprinkle with parsley. Serve immediately. Serves 4.

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