5-Ingredient Pesto Shrimp Is Ready in Just 3 Steps

Simply Recipes / Coco Morante

On the weeknights when I do not have the bandwidth for much cooking at all, I turn to recipes like this one. It takes less than 10 minutes to make (!!) and requires just a handful of ingredients. 

Shrimp and pesto is such a good combination, and cherry tomatoes add pops of summer flavor and vibrant color. They’re actually the only ingredient requiring chopping in this recipe—everything else just goes straight into the skillet. A few fresh basil leaves on top are a great addition if you have some around, too. 

Store-Bought Pesto = Easy Weeknight Cooking With Flair

There are so many store-bought options for pesto, you’re bound to have a favorite. Mine is the Vegan Kale, Cashew & Basil variety from Trader Joe’s, found in the refrigerated section near all of the other sauces and dips. They also have a shelf-stable pesto, but it’s got far less fresh herbal flavor. As a general rule I find that refrigerated pestos are the best ones to buy from any store.

Lots of other store-bought sauces will work well in place of pesto, too. If you’re a fan of olives, substitute tapenade. For a tangy herby option with a little spice, use chimichurri. For a tomato-y twist, go with sun-dried tomato pesto or romesco sauce. Even a little jarred marinara and an extra splash of olive oil will give you a tasty result. 

Simply Recipes / Coco Morante

A Simple Method With Great Results

I told you this was an easy recipe, and I was not kidding! It comes together in three steps.

1. Season your shrimp
2. Sauté them in olive oil.
3. Turn off the heat and add the pesto, tomatoes, and optional fresh basil. In less than 10 minutes, you’re done. 

Garlic Bread Makes the Meal

I like to toast up some very simple garlic bread while the shrimp are cooking, in order to make this a full meal. I simply slice a baguette, lay out all of the slices on my toaster oven baking sheet, and let them go until they have a little golden brown color. Once they’re toasted, I rub each slice with a raw garlic clove, then drizzle on some olive oil. You can add a little flaky salt or parmesan cheese if you like.

And that’s it! Dinner is ready. Time to enjoy a glass of white wine alongside this meal and feel the summery vibes. 

Simply Recipes / Coco Morante

5-Ingredient or Less Meals

• 5-Ingredient Corn Salsa
  
• 5-Ingredient Brown Butter and Sage Linguine
• 4-Ingredient Monkey Bread
• 3-Ingredient Salmon Dinner

Cook the shrimp:

Season the shrimp all over with the garlic salt. 

Heat the olive oil in a large skillet over medium-high heat. 

Add the shrimp. Let them sear on one side for about 1 minute, then flip them over and let sear on the other side for about 1 more minute, or until they’re pink and opaque all the way through, with a firm but tender texture. Turn off the heat.

Simply Recipes / Coco Morante

Simply Recipes / Coco Morante

Simply Recipes / Coco Morante

Simply Recipes / Coco Morante

Finish the dish:

Add the pesto and toss to combine. Transfer to a serving dish, garnish with cherry tomatoes and basil, and serve right away, with French bread or garlic bread on the side. 

Refrigerate leftovers in an airtight container for up to 2 days. I actually enjoy the leftover shrimp cold from the fridge!

Love the recipe? Leave us stars and a comment below!

Simply Recipes / Coco Morante

Simply Recipes / Coco Morante

Simply Recipes / Coco Morante

Simply Recipes / Coco Morante

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