Sweet shrimp and tangy tomatoes become a near effortless pesto shrimp skillet dinner with the help of a little pesto and lemon!
No pasta? No problem.
I had plans to make shrimp pesto pasta for dinner one summer evening, but when I opened the cabinet mid-recipe, I realized we were somehow out of pasta. Instead of resorting to takeout or changing gears completely—I had already prepped the shrimp at this point—I came up with this simple pesto shrimp recipe.
I marinated the shrimp with a little lemon and garlic for a few minutes while I halved up a whole pint of sweet cherry tomatoes. Then I seared the shrimp in a hot pan, stirring in pesto and tomatoes to just warm up in the residual heat of the pan. It became an instant family favorite—we mopped the pan clean.
Even after restocking our pasta stash, I kept making this pesto shrimp recipe because the flavors suit one another so well. A small amount of pesto adds so much herby, garlicky flavor to the juicy shrimp. Because we’re not really cooking the tomatoes, just warming them through, they keep their juicy bite, rather than softening into the sauce.
This whole dish comes together in about 20 minutes, most of which is hands-off marinating time. If you buy already peeled and deveined shrimp, the process is even faster. Bookmark this one for next time you need to use up the end of that jar of pesto!
Key Ingredients
- Shrimp: Use any size shrimp you have, but when pan-searing I prefer to use a larger size—large (31-40 per pound) or jumbo (21-25 per pound)—so I can cook them long enough to add some color, without overcooking them. I always buy my shrimp frozen, because they’re so perishable.
- Garlic infuses the shrimp with savory depth right from the start. I like to use a microplane to grate it right into the bowl so the flavor disperses well.
- Lemon: Both the zest and some of the juice go into the marinade, brightening the shrimp. I like the brightness of the lemon against the richness of the pesto.
- Extra virgin olive oil prevents the shrimp from sticking to the pan.
- Basil pesto: A good Genovese-style basil pesto is the key sauce for this dish; homemade or a good store-bought jar both work well here. Pick a pesto with a fresh, bright green color!
- Cherry tomatoes: Added at the very end and only briefly warmed through, so they stay plump and juicy rather than breaking down into a sauce. Use any small tomatoes you like here. Personally, I think sweet, orange Sungold tomatoes are unparalleled.
- Fresh basil: A few fresh basil leaves are a nice finishing touch that adds an extra layer of flavor, but the pesto has plenty of basil flavor, and this shrimp dish is still delicious without them.
How to Make Pesto Shrimp
- Marinate the shrimp. In a bowl, combine 1 pound large peeled and deveined shrimp with 2 minced or grated garlic cloves, the zest and half the juice of 1 lemon, a pinch of salt and black pepper (about 1/2 teaspoon each), and 1 tablespoon extra virgin olive oil. Toss to coat and let sit at room temperature for 10 to 15 minutes, then pour off any liquid.
- Sauté the shrimp. Heat the remaining tablespoon of olive oil in a large skillet over medium-high heat. Add the shrimp in a single layer and cook for 1 to 3 minutes per side (depending on size), until pink and just opaque.
- Stir in the pesto. Reduce the heat to low, and add 1/3 cup basil pesto and remaining lemon juice to the skillet, tossing to coat the shrimp evenly.
- Finish and serve. Fold in 2 cups halved cherry tomatoes (10-ounce container) and cook for just 1 to 2 minutes, until warmed through but still firm. Remove from heat and stir in a handful of torn fresh basil leaves, if you like. Serve immediately.
Make it Your Own
- Add a pop of heat. A pinch of crushed red pepper added to the pesto shrimp brings a subtle kick that plays nicely against the sweetness of the tomatoes.
- Change out the pesto. Basil pesto was my original inspiration for this dish, but I think it would be just as tasty with sun-dried tomato pesto or lemon pesto instead.
- Give it some green. Stir in a handful or two of baby spinach along with the tomatoes.
- Add a carb. Add some cooked fusilli or barley to the skillet to bulk it up into a complete meal.
What to Serve With Pesto Shrimp
I think a perfect late summer dinner is a pan of pesto shrimp with a lemony green salad and a crusty baguette for soaking up the sauce.
A chilled glass of Sauvignon Blanc or a pink rosé lemonade makes a lovely sipper to match the bright flavors in this shrimp recipe.
Try These Easy Shrimp Skillet Dinners Next!
Fish and Seafood
Shrimp and Broccoli Skillet with Ladolemono Sauce
Fish and Seafood
20-Minute Shrimp Fra Diavolo
Fish and Seafood
Sautéed Shrimp with Garlic and Lemon
Ingredients
- 1 pound large or jumbo shrimp, peeled and deveined
- 2 cloves garlic, minced or grated
- 1 lemon, zested and juiced
- Kosher salt
- Freshly ground black pepper
- 2 tablespoons extra virgin olive oil, divided
- 1/3 cup basil pesto
- 2 cups cherry tomatoes (1 10-ounce container), halved
- Fresh basil (optional)
Instructions
- Marinate the shrimp. In a bowl, combine the shrimp with the garlic, lemon zest, half of the lemon juice, a pinch each of salt and black pepper (about 1/2 teaspoon each) and 1 tablespoon of the olive oil. Toss to coat and let sit at room temperature for 10 to 15 minutes, then pour off any liquid.
- Sauté the shrimp. Heat the remaining tablespoon of olive oil in a large skillet over medium-high heat. Add the shrimp in a single layer and cook for 1 to 3 minutes per side (depending on size), until pink and just opaque.
- Stir in the pesto. Reduce the heat to low and add the pesto and remaining lemon juice to the skillet, tossing to coat the shrimp evenly.
- Finish and serve. Fold in the halved cherry tomatoes and cook for just 1 to 2 minutes, until warmed through but still firm. Remove from heat and stir in a handful of torm fresh basil leaves, if using. Serve immediately.
Notes
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients, including the olive oil used in this recipe.
- When choosing shrimp: You can use any size shrimp you like with this recipe, but when pan-searing I prefer to use a larger size—large (31-40 per pound) or jumbo (21-25 per pound)—so I can cook them long enough to add some color, without overcooking them. I always buy my shrimp frozen, because they’re so perishable.
Nutrition
Try Our Authentic Italian Olive Oil
Hand-picked and cold-extracted Extra Virgin Olive Oil from 100% Nocellara del Belice Sicilian olives.
