Sautéed Shrimp Appetizer Skewers

Shrimp are sautéed to perfection in a peppered garlic drizzle! |


  • 24 fresh shrimp
  • 24 grape tomatoes (about 1 pint)
  • 12 fresh basil leaves
  • 2 tablespoons olive oil
  • 1 clove garlic, pressed
  • 1 teaspoon black pepper (more as desired)
  • 1/8 teaspoon sea salt
  • 12 skewers


  1. Rinse tomatoes and basil leaves and set aside to dry.
  2. In a medium saucepan, combine shrimp, olive oil, garlic, pepper, and sea salt, sautéing until shrimp are cooked through. Save drizzle leftover in pan to use as a dressing on the finished skewers.
  3. For each skewer, thread one shrimp first, followed by a grape tomato, basil leaf, another tomato, and finally, another shrimp. For large basil leaves, fold them in half before adding to the skewer.
  4. Repeat for each of the remaining skewers.
  5. Serve immediately or chill in the refrigerator for an hour or two.


To make mini toothpick versions, you’ll need 12 shrimp, 12 basil leaves, and 12 grape tomatoes. Build your mini skewers by first thread the shrimp, followed by the basil leaf, and finally with the grape tomato. Preparation instructions and remaining ingredients remain the same. Use any extra garlic peppered olive oil as a drizzle.