Name: Creamy Tomato Basil Shrimp Skillet with Sweet Corn (Dairy-Free) Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 1/2 cup raw cashews (80 g); 1 1/2 cups chicken or vegetable broth; 1 tablespoon nutritional yeast; 3 tablespoons olive oil, divided; 1 pound large, peeled and deveined shrimp; 1/2 teaspoon kosher salt; 1/4 teaspoon black pepper; 2 medium sized shallots, finely diced; 4 cloves garlic, chopped; 4 cups (2 pints) cherry tomatoes, halved; Generous pinch of chili flakes (optional); Sweet corn cut away from 2 medium sized cobs, or about 1 1/2 cups frozen corn; 1/2 cup loosely packed fresh basil, cut into ribbons, plus more to garnish; Salt and pepper to taste

Jump to Recipe·4 from 7 reviews

I absolutely love sharing this Creamy Tomato Basil Shrimp Skillet with Sweet Corn (Dairy-Free) Recipe because it brings together an irresistible combination of juicy shrimp, vibrant tomatoes, and sweet corn, all enveloped in a luscious, dairy-free cashew cream sauce. This dish is one of my go-tos when I want something comforting yet fresh, colorful, and packed with flavor. It’s simple enough for a weeknight but elegant enough to impress guests, and the dairy-free twist never makes me feel like I’m missing out on richness or creaminess.

Why You’ll Love This Creamy Tomato Basil Shrimp Skillet with Sweet Corn (Dairy-Free) Recipe

What excites me most about this recipe is the way the flavors balance so beautifully. The sweetness from the corn and cherry tomatoes pairs perfectly with the tender shrimp, while the fresh basil adds an aromatic brightness that lifts the entire dish. The cashew cream gives it that silky, indulgent texture without any dairy, which means it’s kind to those avoiding milk but still rich and satisfying.

I also adore how straightforward it is to make. With simple, wholesome ingredients and clear steps, I can whip this up in about 40 minutes, which is perfect when I want something delicious but don’t want to spend all day in the kitchen. It’s a versatile dish too — great for weeknight dinners, weekend gatherings, or anytime I want to treat my family to something vibrant and flavorful without any fuss.

Ingredients You’ll Need

A white pan filled with one layer of raw shrimp arranged in a loose circular pattern with tails pointing outward, each shrimp a pale translucent gray with hints of orange at the tails, sprinkled evenly with black pepper, all sitting in a thin layer of olive oil that glistens slightly at the bottom. The pan rests on a white marbled surface with a black and white striped cloth partially visible in the top left corner. A small white bowl with some yellow liquid is placed near the top right edge, and a dark small round container sits near the bottom right edge. Photo taken with an iphone --ar 4:5 --v 7

When I prepare this Creamy Tomato Basil Shrimp Skillet with Sweet Corn (Dairy-Free) Recipe, I rely on ingredients that are straightforward yet essential for getting the perfect balance in flavor, texture, and color. Each component plays a meaningful role, from the creamy cashews to the fresh basil and crunchy-sweet corn.

Raw cashews: Soaking these creates the base for the silky, dairy-free cream sauce that makes the dish so luscious.
Olive oil: Using good quality oil helps sauté the shrimp and aromatics, adding richness and depth.
Large shrimp (peeled & deveined): They cook quickly and remain juicy and tender, soaking up all the flavors.
Kosher salt & black pepper: Basic seasoning to bring out the natural flavors of the shrimp and vegetables.
Shallots: These finely diced gems add a subtle sweetness and lovely aroma when cooked.
Garlic: Fresh and chopped, it infuses the dish with savory warmth.
Cherry tomatoes: Halved, they burst with juiciness and contribute vibrant color.
Chili flakes (optional): Adds a gentle heat that I find really elevates the flavor profile.
Sweet corn: Fresh or frozen, this adds a delightful pop of sweetness and texture contrast.
Chicken or vegetable broth: Used to blend with soaked cashews for the creamy sauce and adds layers of flavor.
Nutritional yeast: Adds a subtle cheesy, umami note without any dairy.
Fresh basil: Cut into ribbons, it gives the dish a fresh herbal lift both inside and as a garnish.
Salt and pepper to taste: To finish seasoning the sauce perfectly to your liking.

Directions

Step 1: Begin by soaking the raw cashews in just-boiled water for 15 to 30 minutes until they look pale and plump. This softens them for blending into a perfectly smooth cream. While they soak, you can move on to the next steps.

Step 2: Pat your shrimp dry with paper towels to ensure they sear nicely. Heat 2 tablespoons of olive oil over medium heat in a large skillet until shimmering. Add the shrimp in a single layer, season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper, then cook for about 2 minutes on each side until they’re opaque and just cooked through. Transfer the shrimp to a plate and leave the flavorful oil in the pan.

Step 3: Add the remaining tablespoon of olive oil to the skillet. Toss in the diced shallots and chopped garlic, sautéing for 2 to 3 minutes until the shallots are soft and lightly caramelized. Then add your halved cherry tomatoes along with the chili flakes if you’re using them. Let the mixture cook for 7 to 8 minutes, stirring occasionally and scraping up any brown bits that stick to the bottom as the tomatoes soften and release their juice.

Step 4: In the final minute of cooking the tomatoes, add the sweet corn to the skillet, then reduce the heat to low to keep everything gently cooking.

Step 5: While the veggies cook, drain your soaked cashews and blend them with 1 1/2 cups of chicken or vegetable broth and 1 tablespoon nutritional yeast. Blend on high for 1 to 2 minutes until the sauce is completely smooth and creamy with no cashew chunks.

Step 6: Pour your cashew cream sauce into the skillet with the tomato and corn mixture. Stir well and simmer for 1 to 2 minutes until the sauce thickens slightly. Taste and season with salt and pepper as needed, adding a splash more broth if it’s too thick.

Step 7: Return the cooked shrimp to the skillet along with the fresh basil ribbons. Stir gently to combine and let the shrimp warm through and the basil wilt, about 2 minutes.

Step 8: Serve your Creamy Tomato Basil Shrimp Skillet with Sweet Corn (Dairy-Free) hot over your favorite base like pasta, steamed rice, mashed potatoes, or creamy polenta. Don’t forget to garnish with extra fresh basil and a twist of black pepper to finish!

Servings and Timing

This recipe makes about 4 hearty servings, ideal for a family dinner or small gathering. The total time commitment is roughly 40 minutes, which includes about 10 minutes of active prep (like chopping and soaking cashews) and 30 minutes of cooking. There’s no resting or cooling time needed, so you can enjoy it fresh and steaming right off the stove.

How to Serve This Creamy Tomato Basil Shrimp Skillet with Sweet Corn (Dairy-Free) Recipe

A white bowl holds a dish with a base layer of cooked rice mixed with small yellow corn kernels and pieces of chopped red tomatoes. On top, there are five large shrimp, coated in a light orange creamy sauce with small black pepper specks. Fresh green basil leaves are scattered throughout the dish, adding a touch of color contrast. A silver fork is partially submerged into the rice, resting on the upper left side of the bowl. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

When I serve this Creamy Tomato Basil Shrimp Skillet with Sweet Corn (Dairy-Free) Recipe, I like to plate it over silky polenta or creamy mashed potatoes—the soft, smooth base beautifully contrasts with the juicy shrimp and tender tomato-corn mixture. It’s a comforting combo that always impresses. For lighter options, fresh pasta or fluffy rice works wonders, soaking up the sauce with every bite.

To elevate the presentation, I sprinkle extra fresh basil ribbons on top and a little cracked black pepper for a pop of color and fragrance. A lemon wedge on the side adds a fresh citrus zing that brightens up the creamy sauce instantly. For drinks, a crisp Sauvignon Blanc or a light, zesty rosé pairs perfectly, while I love serving it with sparkling water infused with cucumber and mint when I want something alcohol-free.

This dish is versatile enough for casual weeknight meals or special occasions like weekend dinners with friends or cozy family gatherings. I always recommend serving it warm to allow the full flavors and aromas to shine, and I portion it out thoughtfully so everyone has enough of the creamy, flavorful sauce to savor.

Variations

If you want to change things up with this Creamy Tomato Basil Shrimp Skillet with Sweet Corn (Dairy-Free) Recipe, there are plenty of ways to tailor it to your tastes or dietary needs. For example, you could substitute shrimp with scallops or chunks of firm white fish for a different seafood twist. I also enjoy trying it with chicken for a hearty, meaty option.

For those following a gluten-free lifestyle, this recipe is naturally gluten-free as long as you serve it with gluten-free pasta or grains. If you want to make it vegan, simply swap the shrimp for sautéed mushrooms or roasted chickpeas and use vegetable broth. The cashew cream still offers rich, creamy texture without dairy.

Flavor-wise, you could experiment by adding smoked paprika or a splash of white wine while cooking the tomatoes for a deeper, smokier character. Alternatively, a squeeze of fresh lemon or lime juice right before serving brings a lively brightness that balances the creamy sauce perfectly. You could even cook everything in the oven for a baked version, layering shrimp and the sauce in a casserole dish topped with fresh basil and baking until bubbly.

Storage and Reheating

Storing Leftovers

I always recommend storing leftovers of this creamy shrimp skillet in an airtight container in the refrigerator. It keeps well for up to 3 days. Because the cashew cream sauce is dairy-free, it maintains its texture nicely, but be sure to cool it to room temperature before refrigerating to avoid condensation inside the container.

Freezing

This dish can be frozen, although the texture of the shrimp may become a bit firmer upon thawing. To freeze, transfer the shrimp, sauce, and vegetables to a freezer-safe container or heavy-duty freezer bag. It’ll keep well for up to 2 months. When ready to use, thaw it overnight in the fridge before reheating gently.

Reheating

The best way I’ve found to reheat this Creamy Tomato Basil Shrimp Skillet with Sweet Corn (Dairy-Free) Recipe is gently on the stovetop over low heat. Stir frequently to warm through evenly without overcooking the shrimp, which can become rubbery if heated too fast or too long. Avoid microwaving if possible, as it may cause the sauce to separate slightly. Adding a splash of broth as you reheat helps refresh the creaminess and loosen the sauce if needed.

FAQs

Can I use canned tomatoes instead of fresh cherry tomatoes?

Yes, you can substitute canned cherry or regular diced tomatoes if fresh aren’t available. Just look for fire-roasted or high-quality canned tomatoes for the best flavor. Adjust cooking time slightly, as canned tomatoes release more liquid and might need a longer simmer to thicken the sauce.

Is soaking cashews necessary, or can I use cashew butter instead?

I highly recommend soaking whole cashews for this recipe because it creates that ultra-smooth, creamy sauce with less chance of graininess. Cashew butter can work in a pinch, but it may alter the texture and taste by adding more oiliness and less fresh creaminess.

Can I make this dish spicier?

Absolutely! Feel free to increase the chili flakes or add a pinch of cayenne pepper to the sautéed tomatoes. You can also serve with a drizzle of hot sauce on the side for guests who like a kick. The creamy sauce does a great job of balancing heat.

What are some good side dishes to pair with this recipe?

I love serving this with simple green salads, garlic roasted vegetables, or crusty dairy-free bread to soak up the sauce. Light sides allow the rich shrimp skillet to remain the star of the meal.

Can I prepare the cashew cream sauce in advance?

Yes! Making the cashew cream sauce a day ahead saves time and makes weeknight cooking easier. Just store it in an airtight container in the fridge and give it a quick stir before adding it to the skillet when you’re ready.

Conclusion

I truly hope you enjoy making and savoring this Creamy Tomato Basil Shrimp Skillet with Sweet Corn (Dairy-Free) Recipe as much as I do. It’s a celebration of fresh, vibrant ingredients enveloped in luscious creaminess without any dairy guilt. Whether you’re cooking for yourself, family, or friends, this dish is sure to become a favorite that you return to again and again. Happy cooking!