Seared spring shrimp with roasted tomatoes

Prep 15 min
Plus Cooking time: 10 minutes, Roasting Time: 10 minutes
Makes 4 servings

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large jalapeno
1/2 cup
freshly squeezed orange juice
1/4 cup
dry vermouth, or white wine
2 tbsp
1/4 tsp
1 pint
cherry or grape tomatoes
1 tbsp
1 tbsp
1 tbsp
500 g
fresh, peeled jumbo tiger shrimp, about 12
1/4 cup
shredded fresh basil leaves
3 to 4 cups
hot cooked pasta, or rice


  • Preheat oven to 450F (230C). Finely chop shallots. Core and seed jalapeño, then finely chop. Place both in a bowl. Add juice, vermouth, 2 tbsp (30 mL) butter and salt. Place tomatoes on a rimmed baking sheet. Drizzle with 1 tbsp (15 mL) oil. Sprinkle with salt and sugar. Toss to coat. Roast tomatoes in centre of preheated oven until skins start to burst, 10 to 15 minutes.
  • Meanwhile, heat 1 tbsp (15 mL) each oil and butter in a wide frying pan over high heat. Add shrimp and cook 1 minute, just until pink. Turn shrimp and continue to cook 1 minute. Remove to a large plate. Return pan to burner. Add juice mixture. Using a wooden spoon, scrape up and stir in any brown bits from bottom of pan. Bring to a boil, then reduce heat to medium. Stir often, 5 minutes. Meanwhile, coarsely shred basil. Once sauce has boiled 5 minutes, return shrimp and any juices to pan. Stir often until shrimp are cooked, 3 to 4 minutes. Remove tomatoes from oven and toss with basil. Place pasta on dinner plates. Top with tomatoes, then shrimp and sauce.

Our easy orange-butter sauce is a perfect match for shrimp – fragrant and fresh! Dish up with cherry tomatoes that have been roasted – to heighten their natural sweetness – while the shrimp are cooking.


Calories 286, Protein 24.2 g, Carbohydrates 9.4 g, Fat 16 g, Fibre 1.1 g,
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