Skip to main content

Grilled Shrimp with Lemon Cherry Tomato Sauce

Prep Time: 25 mins
Cook Time:5 mins
Total Time:0 hour(s)30 mins

This dish is perfect for hot weather and quick weeknight cooking when you need to get in and out of the kitchen in a hurry without sacrificing flavor. It comes together in just 30 minutes and only requires 3-4 minutes of cooking time.

Start by marinating the shrimp in a flavor-packed combination of Agrumato® Lemon Olive Oil, aromatic wild fennel pollen, fresh basil and a pinch of chili flakes. While they are marinating, whip up the lemon cherry tomato sauce. Grill the shrimp, top with the sauce and serve with plenty of crusty bread for dipping or over a bed of fluffy farro couscous. We like these juicy grilled shrimps with a cold glass of Vermentino, but any crisp white wine will do.

Recipe, food styling and photography by Asha Loupy

Serves 4-6


  • 1 cup fresh basil leaves, divided
  • 1 1/2 teaspoon kosher salt, divided
  • 1/4 teaspoon Chili Flakes
  • 1 1/2 pounds tail-on 16/20 shrimp, peeled and deveined with the tails left intact
  • 1 lemon, preferably Meyer
  • 1 garlic clove, minced
  • 1/3 cup Italian extra virgin olive oil, like Olio Verde
  • 1 1/2 cups cherry tomatoes, quartered


Divide the basil in half, reserve half of the whole leaves and finely chop the remaining half. In a large bowl, mix the chopped basil, Agrumato® Lemon Olive Oil, fennel pollen, one teaspoon of salt and the chili flakes until combined. Add the shrimp and toss to coat in the marinade. Cover and refrigerate for 15 minutes.

While the shrimp is marinating, prepare the whole lemon cherry tomato sauce. Cut the ends off the lemon, set it upright and then cut the 4 sides off the lemon, leaving the inner core with the seeds. Squeeze the juice out of the core into a medium bowl and then discard the core. Thinly slice the lobes of the lemon lengthwise and then thinly slice crosswise, creating a fine dice of lemon. Add the finely diced lemon to the bowl along with the remaining 1/2 teaspoon of salt, garlic, extra virgin olive oil and stir to combine. Add the cherry tomatoes and gently stir to combine. Set aside until ready to serve. 

Remove the shrimp from the refrigerator 5 minutes before cooking to let them come to room temperature. Heat a grill pan over medium high heat. Grill the shrimp until slightly charred and cooked through, about 3-4 minutes, flipping halfway through. Transfer the cooked shrimp to a serving platter. 

To serve, stir the remaining half cup of basil leaves into the lemon tomato sauce and spoon over the grilled shrimp. Serve warm or at room temperature.