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Broiled Shrimp with Tomatoes, Basil and Brie

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  • 1 pound raw, peeled, deveined shrimp
  • 1 cup grape tomatoes, halved
  • 3 tablespoons butter, cut into small chunks
  • 2 garlic cloves, minced
  • 1/3 cup dry white wine
  • 4-5 ounces soft brie cheese, cut into chunks
  • a bunch of fresh basil, some chopped and some left whole
  • chopped fresh parsley
  • lemon wedges for serving
  • crusty bread
  • salt and pepper


  • Make sure shrimp are completely dry and season liberally with salt and pepper.
  • Spray a baking dish [mine was 8×8] with non-stick spray and add in shrimp, then scatter tomatoes, butter chunks, garlic and some parsley and basil (reserving some for garnish). Pour in a 1/3 cup of dry white wine. Heat the broiler on your oven (mine does not require pre-heating, if yours does, do the step first) and place shrimp directly underneath. Broil for 4-5 minutes, or until shrimp appears to be pink in color and tomatoes are popping. Remove dish from oven and sprinkle brie cheese chunks over top. Place back in the oven and broil for an additional 1-2 minutes, or until cheese is bubbly and slightly golden. Remove from oven and let cool, then sprinkle additional basil and fresh parsley on top.
  • Serve with crusty bread for dipping and lemon wedges for squeezing!


heavily adapted fromĀ Things Cooks Love

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