Pesto Shrimp Recipe
Easy sauteed shrimp recipe with homemade pesto and cherry tomatoes cooked in one skillet. Perfect for a quick weeknight meal.
Servings: 4
Ingredients
- 2 tablespoons olive oil
- 1 pound large raw shrimp peeled and deveined
- 1 pound cherry or grape tomatoes
- Kosher salt and pepper to taste
- ¼ cup pesto sauce homemade* or store bought
- 1 lemon wedges cut into wedges
Instructions
- Heat half of the oil in a large skillet over medium-high heat.
- Add the tomatoes and cook for 3-4 minutes, shaking the pan occasionally, until busted. Set aside.
- To the same pan add the remaining oil. Sauté the shrimp until almost opaque, around 3-4 minutes.
- Season with a pinch of salt and pepper, then stir in the pesto sauce and busted cherry tomatoes. While the pan is still on the heat, cook for 1-2 minutes more, or until the shrimp is pink and curled.
- Serve immediately and enjoy!
Notes
- serving size is 1/4 lb of shrimp, about 1/2 cup cooked
- Use either homemade pesto or you can use store-bought. If you want to make pesto from scratch, check out this homemade pesto sauce recipe.
- Use raw shrimp and not pre-cooked shrimp. You can use frozen raw shrimp, thaw, and drain.
- Cherry or grape tomato preferred.
- You may add your favorite veggie along with the tomatoes, like zucchini or broccoli.
- Any oil works. Try grapeseed oil or avocado oil.
Nutrition
Calories: 224kcal | Carbohydrates: 7g | Protein: 17g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 144mg | Sodium: 1381mg | Potassium: 382mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1072IU | Vitamin C: 28mg | Calcium: 100mg | Iron: 1mg