Balsamic Basil Skillet Baked Shrimp Recipe

Make the marinade

Mince the garlic. In a medium bowl whisk together the olive oil, balsamic vinegar, lemon juice, minced garlic, honey, Dijon mustard, red pepper flakes, salt, and black pepper until smooth and emulsified.

Marinate the shrimp

Place the peeled and deveined shrimp in a shallow dish or bowl. Pour about two-thirds of the marinade over the shrimp, toss to coat, and let sit at room temperature for 10–15 minutes (or refrigerate for up to 30 minutes). Reserve the remaining marinade for basting and finishing the pan sauce.

Preheat skillet

Preheat the oven to 400°F (200°C). Place a 10–12 inch oven-safe skillet (preferably cast-iron) on the stove over medium-high heat until hot.

Sauté shallots and tomatoes

Add 1 tablespoon olive oil (from the marinade or extra if needed) and the butter to the hot skillet. When the butter foams, add the sliced shallot and sauté 1–2 minutes until translucent. Add the halved cherry tomatoes and cook another 2–3 minutes until they begin to soften and release juices.

Cook the shrimp

Increase heat to medium-high. Drain excess marinade from the shrimp (do not discard). Add the shrimp in a single layer to the skillet, cooking 1.5–2 minutes per side until they are opaque and just curled. Spoon a little of the reserved marinade over the shrimp while in the pan to add flavor (about 1–2 tablespoons).

Bake briefly to finish

Pour the remaining reserved marinade into the skillet, stir gently to combine with pan drippings and tomatoes, and transfer the skillet to the preheated oven. Bake 4–6 minutes just to finish cooking the shrimp through and allow flavors to meld (shrimp should register 120–125°F/49–52°C for medium doneness).

Add basil & zest

Remove skillet from the oven. Immediately stir in the chiffonaded basil leaves and lemon zest; the residual heat will wilt the basil and brighten the sauce. Taste and adjust seasoning with finishing sea salt and additional black pepper if needed.

Finish with cheese (optional)

If using, sprinkle grated Parmesan or Pecorino over the shrimp and let it melt into the warm sauce for 30–60 seconds.

Serve the balsamic basil skillet baked shrimp straight from the skillet over crusty bread, cooked pasta, rice, or a bed of greens. Spoon the tangy balsamic-basil sauce and tomatoes over each serving and garnish with extra torn basil leaves and a final drizzle of olive oil or a tiny squeeze of lemon if desired.

Leftovers: Cool to room temperature, transfer to an airtight container and refrigerate up to 2 days. Reheat gently in a skillet over low heat to avoid overcooking.