Made dairy-free by using cashew cream, this creamy tomato basil shrimp skillet with sweet corn is equal parts comforting and fresh! Summer-forward produce plays heavily into this recipe – juicy cherry tomatoes, aromatic fresh basil, and tender sweet corn round out the rich sauce, and the shrimp nestled into the skillet are a perfectly cooked wonder.

Creamy dairy-free shrimp and tomato skillet with sweet corn, cherry tomatoes, and basil, stirred with a wooden spoon in a white skillet. — Incredibly luscious and SO summer ready this quick-cooking tomato basil shrimp skillet recipe is the perfect thing to make for dinner during the warmer months of the year.

The way the bright flavors of sweet corn and cherry tomatoes compliment this cashew cream sauce is off the charts

I just can’t resist picking up random peak summer produce when I’m shopping during July and August. And shrimp is one of my favorite proteins to cook when it’s hot outside because of how quickly it cooks and how easy it is to pair with said summer produce!

Which is why I started working on the idea for this skillet recipe. Marrying two of my favorite things in the best way possible. The same way I did in this Burst Cherry Tomato and Shrimp Pasta, and this Super-Quick Garlic basil Sautéed Shrimp!

The first time I made this shrimp skillet I didn’t use the sweet corn. But when I was initially shopping for the recipe the corn on the cob was calling to me. And when I returned to the store to stock up on ingredients to test the recipe a second time? Well I gave into the call.

It just felt right to include the sweet burst of flavor that summer corn so generously provides into the mix of ingredients.

And ohh my goodness did it work. I knew I had landed on the final recipe line-up.

A few quick recipe notes

If you’re making this recipe and corn on the cob isn’t in season but you’re still looking for a taste of summer, frozen corn can easily be used instead. OR if you have leftover grilled corn from dinner the night before? Well that would also be SO yummy here.

For serving, we’ve been happily eating it over gluten free orzo tossed with a little olive oil, salt, and black pepper, but another pasta, rice, creamy polenta, or mashed potatoes would all be such excellent options. Just something to soak up all that mouth-watering creamy sauce that is lick-your-bowl good!

I tested this recipe three times, to get the texture of the sauce *just* right. The first time I used less cashews for the cashew cream – 1/3 of a cup. But it ended up feeling a little bit too thin – I really wanted the sauce to be thick enough to coat each bite perfectly. Changing the amount to 1/2 cup did just that – you can see in the images how the creamy texture of the sauce is 100% one of the highlights of this dish!

Creamy skillet dish with shrimp, cherry tomatoes, and corn, mixed in a rich, orange-colored cashew cream sauce. A spoon is partially dipped in, ready to serve. — The sauce comes across as balanced and well-developed, despite the quick cooking time! And the as they cook, the cherry tomatoes break down to fold beautifully into the cashew cream for a truly indulgent result.

Overhead view of raw shrimp on a plate, surrounded by bowls of chopped cherry tomatoes, corn, raw cashews, olive oil, fresh basil, diced shallots, minced garlic, and a cup of broth on a light surface. — This dish is very quick to make once all of your ingredients are prepped and measured – so I recommend getting everything together before you turn on the oven. Pat the shrimp nice and dry (for a good sear!), chop the shallots, garlic, tomatoes, corn, and basil, and measure out the raw cashews, olive oil, and dry ingredients. Doing this will take a little time, but it will make the cooking process seamless!

Why I’m obsessed with cashew cream as the sauce base

I cook with cashew cream in many of the recipes here on NK as a dairy-free alternative to milk or cream in soups, sauces, and pastas. And it’s honestly a much easier cooking method than you may think.

You’ll soak the cashews in just-boiled water during the initial recipe preparation (cooking the shrimp, then sautéing the shallots, garlic, and cherry tomatoes) and they will be ready to blend into the broth by the time those steps are completed.

Then, all you have to do is drain them and add to your blender container with your broth of choice and blend to combine. Only an additional 5 minutes of extra work compared to just adding broth or opening a can of coconut milk. Which I really don’t love using for dairy-free recipes unless it’s a curry or Asian-inspired dish because of the coconut flavor and its inability to build a robust, thick texture in sauces.

How to make this skillet recipe

A bowl of raw cashews soaking in water, with a stream of water being poured in, on a light countertop next to a striped cloth. — Put the raw cashews in a heat proof bowl, and cover them with water that you’ve just boiled to soften. Then go ahead with the rest of the recipe while they soak.

Raw shrimp arranged in a circular pattern in a white skillet with olive oil, seasoned with salt and pepper, cooking on one side. — Put the raw cashews in a heat proof bowl, and cover them with water that you’ve just boiled to soften. Then go ahead with the rest of the recipe while they soak.

A plate of creamy shrimp with corn, tomatoes, and herbs served over orzo pasta, garnished with fresh basil and black pepper. A fork rests on the edge of the dish. — *We LOVE to eat this dish over gluten-free orzo pasta, it has almost a risotto like quality to it. So irresistibly good!*

Pinterest pin for Creamy Tomato Basil Shrimp Skillet with Sweet Corn

If you enjoyed this shrimp skillet we’d love it if you would take a moment to rate and review it below! 🌟🌟🌟🌟🌟 It’s also a great place for questions, and super helpful for other readers if you share any modifications you made to the recipe.