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    Home » Seafood Recipes » Pesto Shrimp

    Pesto Shrimp

    Last updated: Oct 9, 2021 · Recipes developed by Vered DeLeeuw and nutritionally reviewed by Rachel Benight MS, RD · This website generates income via ads and uses cookies.

    Jump to Recipe Jump to Video Print Recipe

    If the 12-minute preparation time won’t entice you to make this recipe, the fresh flavor surely will!

    Pesto is basically basil, olive oil, garlic, and parmesan – these flavors pair amazingly well with seafood such as shrimp.

    Pesto shrimp served on a white plate with silverware.

    Like many of my recipes, this tasty shrimp recipe was born out of my desperate need to use up ingredients before they go bad.

    It all started when I bought fresh basil to make a Caprese salad. The salad was amazing but required very little of the basil. And since basil doesn't keep well in the fridge, I decided to make some pesto sauce.

    So now I had half a cup of pesto sauce in the fridge, and shrimp that I've defrosted the night before. I decided to combine the two and make this super easy and delicious recipe. Success! It's now part of our regular dinner rotation.

    Jump to:
    • Ingredients
    • Instructions
    • Expert tip
    • Frequently asked questions
    • Variations and substitutions
    • Serving suggestions
    • Storing leftovers
    • Related recipes
    • Recipe Card

    Ingredients

    The ingredients needed to make pesto shrimp.

    You'll only need a few simple ingredients to make this pesto shrimp recipe. The exact measurements are included in the recipe card below. Here's an overview of what you'll need:

    Olive oil. Just one tablespoon for sauteing the shrimp.

    Large shrimp. I use peeled and deveined shrimp in this recipe. I often use extra-large shrimp, but large is fine too.

    Cherry tomatoes. You can omit those, but they do add nice color and flavor to the dish.

    Salt. Just a pinch. You will later add the pesto sauce and that adds plenty of saltiness.

    Pesto sauce. It's OK to use store-bought pesto, but make sure it's made with olive oil. Or you can quickly whip up homemade pesto in your food processor.

    Instructions

    Making pesto shrimp is super easy! Scroll down to the recipe card for detailed instructions. Here are the basic steps:

    You simply saute shrimp and tomatoes in olive oil with a pinch of salt. Cook until the shrimp are almost completely opaque. This should take about 4 minutes.

    Lower the heat and stir in some pesto sauce. Cook for just one more minute, until the shrimps are fully cooked. That's it! Dinner is ready.

    A photo collage showing the steps for making shrimp in pesto sauce.

    Expert tip

    The tomatoes will be partially cooked. If you want them fully cooked, add them to the skillet a minute before adding the shrimp.

    Frequently asked questions

    Can I use store-bought pesto sauce?

    Yes. But try to find a sauce made with olive oil. It's surprising (and annoying) how many of these jarred sauces are made with soybean oil.

    Keep in mind that store-bought pesto sauces, even high-quality ones, are usually quite mediocre in taste. They can't compare to the super-fresh taste of homemade pesto.

    Can I bake the shrimp instead of sauteing them?

    Yes. You can add them with the tomatoes to a bowl, add the pesto, and mix to coat. Then bake them in a single layer in a 400F oven until opaque.

    This should take 8-10 minutes, depending on their size and on how hot your oven runs.

    The disadvantage of this method is that you'll be cooking the pesto over fairly high heat, and it's best not to cook pesto.

    Why do you lower the heat before adding the pesto?

    To keep the fresh flavor of this sauce, you don't want to cook it, and certainly not over high heat. This method of adding it at the very end of cooking and just warming it up a bit makes sure it remains fresh-tasting.

    This is especially important with homemade sauce. Store-bought ones are overcooked to begin with, which is also why they're not that good.

    Can I use frozen shrimp in this recipe?

    You'll need to defrost them first. If you need to do so quickly, place them in a bowl filled with cool water for 5-7 minutes, replacing the water once or twice. Place them on paper towels to drain.

    Variations and substitutions

    I love this recipe as is and almost always make it as written. But in case you'd like to vary the basic recipe, here are a few ideas for you:

    • You can make this recipe with smaller shrimp. If you do, you might need to adjust the cooking time. Shrimp are fully cooked when their translucent grayish color turns pink and opaque.
    • Sometimes I add a handful of pitted kalamata olives with the pesto sauce.
    • If you enjoy spicy food, try sprinkling the finished dish with red pepper flakes.

    Serving suggestions

    Here are a few suggestions for how to serve this dish:

    • It's excellent on its own, and that's how I usually serve it.
    • Serve it over spaghetti squash noodles or zucchini noodles.
    • Serve it with thick slices of almond flour bread to sop up the tasty sauce.

    Storing leftovers

    You can keep the leftovers in the fridge, in a shallow airtight container, for up to 3 days. Reheat them gently, in the microwave on 50% power. They're also good as a salad topping the next day.

    Pesto shrimp served on a white plate.

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    👩🏻‍🍳 I typically publish a new or updated recipe once a week. Want the new recipes in your inbox? Subscribe today! You can unsubscribe at any time.

    Recipe Card

    Pesto shrimp served with tomatoes on a white plate.
    4.98 from 42 votes
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    12-Minute Pesto Shrimp

    Plump shrimp are quickly sauteed with tomatoes and pesto sauce. This 12-minute recipe is ideal for a weeknight dinner!
    Prep Time5 minutes mins
    Cook Time7 minutes mins
    Total Time12 minutes mins
    Course: Main Course
    Cuisine: American
    Servings: 2 servings
    Calories: 350kcal
    Author: Vered DeLeeuw
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    Ingredients

    • 1 tablespoon olive oil
    • 1 lb. large shrimp peeled and deveined
    • ½ cup cherry tomatoes
    • Pinch salt
    • ¼ cup basil pesto sauce

    Instructions

    • In a large (12-inch) nonstick skillet, heat the olive oil over medium-high heat, about 2 minutes.
    • Add the shrimp and the tomatoes with a pinch of salt.
    • Cook, stirring often, until the shrimp are almost cooked through, about 4 minutes.
    • Reduce the heat to medium-low. Stir in the pesto sauce and cook, stirring, until the shrimp are fully cooked and opaque, about one more minute.
    • Divide the shrimp and tomatoes between two plates. Use a rubber spatula to scrape any remaining sauce from the pan and pour it on top of the shrimp. Serve immediately.

    Video

    Notes

    It's okay to use store-bought pesto sauce, although they are inferior to fresh homemade sauce. Try to find a high-quality sauce made with olive oil.  
    The tomatoes will be partially cooked. If you want them fully cooked, add them to the skillet a minute before adding the shrimp.
    These shrimp are excellent on their own or served on top of spaghetti squash or zucchini noodles. 

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    Nutrition per Serving

    Serving: 0.5recipe | Calories: 350kcal | Carbohydrates: 6g | Protein: 33g | Fat: 21g | Saturated Fat: 3g | Sodium: 1695mg | Fiber: 1g | Sugar: 2g
    SubscribeI typically publish a new or updated recipe once a week. Want the new recipes in your inbox? Subscribe today! You can unsubscribe at any time.
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    DisclaimersMost of our recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read our Terms of Use carefully before using any of our recipes.

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    About the Author

    Vered Deleeuw Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. Click to learn more about Vered.

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    Healthy Recipes Blog was founded in 2011 by Vered DeLeeuw. It features real-food recipes with a focus on low-carb and gluten-free ingredients. All recipes are nutritionally reviewed by a Registered Dietitian. Contact us at HealthyRecipesBlog@gmail.com.


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