Made dairy-free with velvety cashew cream, this creamy tomato basil shrimp skillet with sweet corn balances comforting richness and bright summer flavors. Peak-season produce—juicy cherry tomatoes, fragrant fresh basil, and tender sweet corn—meld with a smooth cashew-based sauce while quickly cooked shrimp finish the dish for an easy, elegant weeknight dinner.
How sweet corn and cherry tomatoes elevate the cashew cream sauce
I find myself buying peak-summer produce whenever I can—especially in July and August—and shrimp is my go-to protein for warm weather because it cooks fast and pairs beautifully with fresh vegetables. This skillet idea grew from that impulse: combine summer tomatoes, corn, and herbs with a rich, dairy-free cashew cream and tender shrimp for a meal that feels indulgent without being heavy.
This recipe highlights seasonal produce while staying dairy-free and approachable. The cashew cream provides a creamy, silk-like base without dairy, and the cherry tomatoes break down into the sauce to add bright acidity that balances the richness. The sweet burst of corn is the finishing touch that says “summer” in every bite.
When fresh corn isn’t available, frozen corn works well and keeps the dish tasting seasonal year-round. Leftover grilled corn from the night before is another delicious option and adds a hint of smokiness. For serving, we love this skillet over gluten-free orzo tossed with a little olive oil, salt, and pepper, but pasta, rice, polenta, or mashed potatoes will all soak up the sauce beautifully.
Quick recipe notes and testing insights
If you’re aiming for a thicker sauce, use 1/2 cup raw cashews for the cashew cream. I tested this recipe multiple times to get the sauce texture just right. Using less cashews produced a thinner sauce; increasing to 1/2 cup created a silky, coat-the-spatula consistency that clings to pasta and shrimp.
Why cashew cream works so well here
Cashew cream is a simple, reliable dairy-free alternative for sauces and soups. Soaking raw cashews in just-boiled water softens them so they blend into an ultra-smooth, neutral-tasting cream that builds body and richness without coconut flavor. It takes only a few extra minutes to drain and blend the cashews with broth and nutritional yeast, and the result is a lush sauce that holds up to simmering and seasoning.
How to make this creamy tomato basil shrimp skillet
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Creamy Tomato Basil Shrimp Skillet with Sweet Corn (Dairy Free)
- Author: Nyssa Tanner
- Total Time: 40 minutes
- Yield: 4 servings
- Diet: Dairy-Free, Gluten-Free, Pescatarian
Description
Made dairy-free with cashew cream, this tomato basil shrimp skillet is comforting and fresh. It features sweet corn and blistered cherry tomatoes folded into a rich cashew-based sauce, finished with bright basil and quickly cooked shrimp.
Ingredients
- 1/2 cup raw cashews (about 80 g)
- 3 tablespoons olive oil, divided
- 1 pound large shrimp, peeled and deveined
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 medium shallots, finely diced
- 4 cloves garlic, chopped
- 4 cups cherry tomatoes (2 pints), halved
- Generous pinch of chili flakes (optional)
- Sweet corn cut from 2 medium cobs, or about 1 1/2 cups frozen corn
- 1 1/2 cups chicken or vegetable broth
- 1 tablespoon nutritional yeast
- 1/2 cup loosely packed fresh basil, sliced into ribbons, plus more to garnish
- Salt and pepper to taste
Instructions
- Soak the cashews. Place raw cashews in a heatproof bowl and cover with just-boiled water. Let soak 15–30 minutes until softened. Continue with other steps while they soak.
- Cook the shrimp. Pat shrimp very dry. Heat 2 tablespoons olive oil in a large skillet over medium heat until shimmering. Add shrimp in a single layer, season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper, and cook about 2 minutes per side until opaque. Transfer shrimp to a plate and set aside, leaving any fond and oil in the pan.
- Sauté shallots, garlic, and tomatoes. Add remaining 1 tablespoon olive oil to the skillet. Sauté shallots and garlic 2–3 minutes until softened and slightly caramelized. Add halved cherry tomatoes and chili flakes if using, and cook, stirring occasionally and scraping browned bits, for 7–8 minutes until the tomatoes begin to break down. In the last minute of cooking, stir in the sweet corn. Reduce heat to low.
- Make the cashew cream. Drain the soaked cashews and blend with 1 1/2 cups chicken or vegetable broth and 1 tablespoon nutritional yeast until completely smooth, about 1–2 minutes. Blend until no cashew pieces remain.
- Combine and finish. Pour the cashew cream into the skillet and stir to combine with the tomato and corn mixture. Simmer 1–2 minutes until the sauce thickens slightly. Season to taste with salt and pepper. Return the shrimp to the skillet with the basil and stir to warm through and wilt the basil, about 2 minutes.
- Serve. Spoon the shrimp and sauce over pasta, rice, polenta, or mashed potatoes. Garnish with extra basil and freshly cracked pepper.
Equipment
Large skillet or enameled skillet
Cutting board and sharp chef’s knife
Blender or high-speed blender for cashew cream
Measuring cups and spoons
Notes
This dish keeps well in the refrigerator for 2–3 days. If the cashew cream separates, stir it together before reheating. Reheat gently on the stovetop over low heat or in short intervals in the microwave until warmed through.
Variations: swap the shrimp for scallops or a firm white fish if desired, or add a handful of spinach at the end for more greens. If you prefer a thinner sauce, add a little extra broth to reach your desired consistency.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American