← BlogJune 28, 2026

How to Make the Perfect Pesto Shrimp

Italian · Easy · 13 min · 4 servings

gluten-free
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This pesto shrimp recipe takes just 15 minutes from start to finish and requires barely any prep work. Quick pan seared shrimp tossed in vibrant basil pesto makes an elegant yet effortless protein-packed meal.

Why this recipe works

This Pesto Shrimp recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 13 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 280 calories with 32g of protein, making it a balanced choice for any meal.

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What you will need

This recipe uses 6 simple ingredients that you can find at any grocery store:

  • 1.5 lbs large shrimp peeled and deveined
  • 4 tbsp basil pesto
  • 1 tbsp olive oil
  • 3 cloves garlic minced
  • 0.5 tsp salt
  • 1 tbsp lemon juice

Step by step instructions

Step 1: Season the Shrimp

Pat shrimp dry and season with salt. Dry shrimp sear much better and develop a beautiful golden crust.

Step 2: Sear the Shrimp

Heat olive oil in a large skillet over medium-high heat. Add shrimp in a single layer and cook for 2 minutes per side until pink and slightly curled.

Step 3: Add Garlic

Add minced garlic to the pan and cook for 30 seconds until fragrant, stirring continuously so it does not burn.

Step 4: Toss with Pesto

Remove pan from heat and add pesto and lemon juice. Toss everything together until shrimp are evenly coated and serve immediately.

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Easy substitutions

Missing an ingredient? Here are some swaps that work perfectly:

  • basil pesto → sun dried tomato pesto for a richer deeper flavor
  • lemon juice → white wine vinegar for a slightly different acidity

Common mistakes to avoid

Watch out for these pitfalls that can affect your results:

  • Overcooking the shrimp by leaving them in the pan too long making them rubbery
  • Adding pesto while the pan is still on high heat which burns the fresh herbs

Nutrition facts

Per serving: 280 calories, 32g protein, 4g carbs, 14g fat, 1g fiber.

Ready to cook?

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