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A serving of pesto shrimp on a plate with a fork.
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Pesto Shrimp

I was all set to make shrimp pesto pasta, until I discovered we were out of pasta. Rather than start over, I came up with this easy pesto shrimp skillet, and it's become a summer favorite. With store-bought pesto you can make it all year long.
Prep Time5 minutes
Cook Time7 minutes
Marinating Time10 minutes
Course: Appetizer, Entree
Cuisine: American/Mediterranean
Diet: Gluten Free
Servings: 4
Author: Emily Teel

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

Calories: 245.8kcal | Carbohydrates: 8.7g | Protein: 17.5g | Fat: 16g | Saturated Fat: 2.4g | Polyunsaturated Fat: 0.9g | Monounsaturated Fat: 5.2g | Trans Fat: 0.01g | Cholesterol: 144.5mg | Sodium: 844.2mg | Potassium: 333.9mg | Fiber: 1.6g | Sugar: 3.2g | Vitamin A: 991.1IU | Vitamin C: 31.8mg | Calcium: 112.5mg | Iron: 1.1mg

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