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Home » Seafood Recipes » Pesto Shrimp

Pesto Shrimp

A photo of Vered DeLeeuw.
by Vered DeLeeuwUpdated Apr 3, 2025
2 Comments
5 from 8 votes

Jump to Recipe Review Recipe

If the 10-minute preparation time of these pesto shrimp won't entice you to make this recipe, the fresh flavor surely will! Pesto is made of basil, olive oil, garlic, and parmesan. These flavors pair amazingly well with shrimp.

Pesto shrimp is served with tomatoes on a white plate.

This pesto shrimp recipe requires just five ingredients and is ready in a matter of minutes. You can serve it as is or use it as a topping for pasta (regular or low-carb). The first time I made it, I wanted to use up some leftover pesto sauce, but it was such a hit with my family that I now make it regularly.

Ingredients

The ingredients needed to make pesto shrimp.

Here's an overview of the ingredients needed for this recipe. The exact measurements are included in the recipe card below.

  • Olive oil: Just one tablespoon for sauteing the shrimp.
  • Large shrimp: I use peeled and deveined shrimp. I typically use large shrimp (31-40 pieces per pound). Extra-large (21-25 pieces per pound) is fine too.
  • Cherry tomatoes: Add color and flavor to the dish.
  • Salt: Just a pinch. The pesto sauce has plenty of saltiness.
  • Pesto sauce: It's OK to use store-bought pesto, but make sure it's made with olive oil. Or quickly whip up homemade pesto in your food processor.

Variations

  1. You can make this recipe with medium-sized shrimp (51-60 pieces per pound). If you do, adjust the cooking time. Shrimp are fully cooked when their translucent grayish color turns pink and opaque. Medium shrimp will need to be cooked for just 2-3 minutes before adding the pesto sauce.
  2. Sometimes, I add a handful of pitted kalamata olives with the pesto sauce.
  3. If you enjoy spicy food, sprinkle the finished dish with ¼ teaspoon of red pepper flakes.

Instructions

Scroll down to the recipe card for detailed instructions. Here are the basic steps for making this recipe:

Heat the olive oil over medium-high heat in a large skillet. Add the shrimp and tomatoes with a pinch of salt. Cook, stirring often, until the shrimp are almost cooked through.

The shrimp are partially cooked.

Reduce the heat to medium-low. Stir in the pesto sauce.

Pesto sauce was added to the skillet.

Cook, stirring, until the shrimp are fully cooked and opaque, about one more minute. Serve immediately.

The shrimp and tomatoes are served on a white plate.

Featured Comment

5 stars rating I prepared this last evening. To give my pesto a freshening, I added fresh garlic and basil. The meal was absolutely delicious! Thank you for this recipe. It's now going to be a regular meal for us. Ettore

Recipe Tip

The tomatoes will be partially cooked when prepared according to my instructions. If you want them fully cooked, add them to the skillet first and cook them for one minute before adding the shrimp.

Recipe FAQs

Can I use store-bought pesto sauce?

Yes, but try to find a sauce made with olive oil. Many jarred sauces are made with soybean oil. Keep in mind that store-bought sauces, even high-quality ones, are often mediocre in taste. They can't compare to the fresh taste of homemade pesto.

Can I bake the shrimp instead of sauteing them?

Yes. Add them with the tomatoes to a bowl, add the pesto, and mix to coat. Then bake them in a single layer in a 400°F oven until opaque. This should take 8-10 minutes, depending on their size and 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 ensures 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?

Yes, but 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.

Serving Suggestions

Pesto shrimp is a saucy dish, so I like to serve it on something that would absorb the tasty sauce, such as:

  • Spaghetti squash noodles
  • Zucchini noodles
  • Shirataki noodles
  • Hearts of Palm pasta
  • Mashed cauliflower
  • Mashed butternut squash
  • Sauteed spinach

Alternatively, you can serve it with thick slices of almond flour bread to sop up the sauce.

Storing Leftovers

You can keep the leftovers in a shallow, airtight container in the fridge for up to three days. Reheat them gently in the microwave at 50% power. You can also leave them cold and use them as a salad topping. They make a delicious topping for this arugula salad.

Pesto shrimp served on a white plate.

Recipe Card

Pesto shrimp is served with tomatoes on a white plate.
5 from 8 votes
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10-Minute Pesto Shrimp

In this easy 10-minute recipe for pesto shrimp, shrimp are quickly sautéed with tomatoes and pesto sauce. It's 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 pound large shrimp - peeled and deveined; 31-40 pieces per pound
  • 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. Add the shrimp and tomatoes with a pinch of salt.
    Shrimp and tomatoes were added to the skillet.
  • Cook, stirring often, until the shrimp are almost cooked through, about 4 minutes.
    The shrimp are partially cooked.
  • 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.
    Pesto sauce was added to the skillet.
  • Divide the shrimp and tomatoes between two plates. Use a rubber spatula to scrape any remaining sauce from the pan and pour it on the shrimp. Serve immediately.
    The shrimp and tomatoes are served on a white plate.

Notes

  • It's okay to use store-bought pesto sauce, although it will be 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 first and cook them for a minute before adding the shrimp.
  • You can keep the leftovers in a shallow, airtight container in the fridge for up to three days. Reheat them gently in the microwave at 50% power. You can also leave them cold and use them as a salad topping. 

Nutrition per Serving

Serving: 0.5 recipe | Calories: 350 kcal | Carbohydrates: 6 g | Protein: 33 g | Fat: 21 g | Saturated Fat: 3 g | Sodium: 1695 mg | Fiber: 1 g | Sugar: 2 g

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Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.

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    Recipe Rating




  1. Ettore says

    June 23, 2023 at 7:33 am

    5 stars
    I prepared this last evening. To give my pesto a freshening, I added fresh garlic and basil. The meal was absolutely delicious! Thank you for this recipe. It's now going to be a regular meal for us.

    Reply
    • Vered DeLeeuw says

      June 23, 2023 at 11:13 am

      I'm so glad you enjoyed this recipe!

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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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