Ginger Shrimp with Burst Tomatoes

Course Main Dish
Cuisine Asian
Servings 2 servings


  • 1 1/2 teaspoons garam masala
  • 1 1/2 teaspoons finely grated fresh ginger
  • 2 Garlic Cloves minced or finely grated
  • 3 scallions thinly sliced, greens and whites separated
  • 3/4 teaspoon kosher salt plus more to taste
  • 1/4 teaspoon black pepper
  • 1 pound extra-large shrimp shelled and deveined
  • 1 tablespoon extra virgin olive oil
  • 3/4 cup small cherry tomatoes preferably yellow Sungold tomatoes, or halved large
  • 2 tablespoons Unsalted Butter
  • fresh lime juice
  • 1/2 cup fresh mint leaves torn or roughly chopped


  • In a medium bowl, combine garam masala, ginger, garlic, scallion whites, 1/2 teaspoon salt and 1/4 teaspoon pepper. Add shrimp and toss well. Heat a large skillet over high heat, then add the oil. Add the tomatoes and 1/4 teaspoon salt. Cook until the whole tomatoes burst and the halved ones start to wrinkle, about 2 minutes.
  • Add shrimp mixture and sauté for another 2 to 4 minutes, turning the shrimp, until they are pink all over.
  • Gently stir in butter and cook for another minute, until the shrimp are cooked through. Remove from heat and add a squeeze of fresh lime juice. Taste and add more salt and spices, if needed. Garnish with mint and scallion greens and serve immediately.
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