Easy Pesto Shrimp

This delicious pesto shrimp comes together in 5 minutes for an easy weeknight dinner! The juicy shrimp is coated in vibrant basil pesto for a simple meal that’s full of flavor.

Here’s an idea that has easy weeknight meal written all over it: pesto shrimp! This bright green, garlicky sauce is the perfect pairing for succulent shellfish. The two flavors go hand-in-hand.

I was inspired to make this recipe because of the bushy basil plant in our backyard. There’s no better use for a big patch of pesto than a pile of juicy shrimp! It’s also great using high quality purchased pesto.

5 Star Reader Reviews

“This recipe is outstanding with wonderful flavor. We had pesto we had made a few days ago. Enjoyed it with a salad and homemade miso dressing. YUMMY!” -Aileen

“Amazing! It was the easiest recipe we’ve made and definitely a weeknight dinner meal. It will be a weeknight staple at my house.” -Jorge

How to Make Pesto Shrimp in 5 Minutes

This is one of those 5-minute easy dinner ideas that saves me so much time on busy weeknights. Now and then, I like to eat healthy seafood like shrimp or salmon. What I love about shrimp is that it cooks so quickly! All you need is just a few minutes in a skillet, and you’ve got dinner. Here are the basic steps for making pesto shrimp:

Pat the shrimp dry. This is key before you start cooking, so there’s not too much extra liquid.
Sauté the shrimp 1 to 2 minutes per side. Heat the olive oil, pop in the shrimp, and cook for 1 to 2 minutes per side.
Add pesto for 30 seconds! Coat the shrimp in this sauce for a beautifully bright green visual and an even better flavor. Do not cook any longer than that, or the pesto will darken and turn brown.

Shrimp in pesto sauce on a plate with a lemon wedge

Use the Best Quality Pesto

It’s important to use the best quality pesto for this shrimp dish. The best, of course, is homemade. But this requires fresh basil, which is not always available.

If you can’t make homemade pesto, use the best quality brand you can find. The quality varies a lot between brands, so you may need some trial and error before you find your favorite pesto.

Homemade pesto has the best flavor and color. Make a batch of fresh basil pesto if you can. Other options include cashew pesto, walnut pesto, or vegan pesto as a dairy-free option.
Try refrigerated fresh pesto, which can be found in the produce section. In my taste tests, I’ve found this type of pesto tends to have a better flavor than pesto in jars. It’s often sold in tubes.

Tips for Thawing Frozen Shrimp

You can use either fresh or frozen shrimp for this recipe. Frozen shrimp can be just as fresh as shrimp from the fish counter at the grocery store! If you can, try to find wild-caught shrimp, as it’s usually a sustainable option. If you use frozen shrimp, you’ll need to think ahead to thaw the shrimp before making the recipe. Here’s what to do:

Day before: If you think ahead, simply place the frozen shrimp in the refrigerator overnight.
Day of: Place the shrimp in a large bowl of cold water for 15 minutes. Stir every 5 minutes to break up clumps that freeze together. The shrimp should defrost in about 15 to 20 minutes.

What Sides to Serve

Of course, this pesto shrimp isn’t a complete meal in 5 minutes. But it gets you much closer to dinner! Here’s what I suggest serving with to create a full meal:

Rice: Make a pot of any type of rice, like white rice, basil rice, or coconut rice.
Quinoa: Make a pot of quinoa.
Pasta: Add noodles to make it a full meal; try adding linguine. Or make shrimp pesto pasta.
Couscous or orzo: Couscous and orzo are types of pasta that cook in just 10 minutes: try this couscous recipe or orzo recipe.
Salad: Make a quick salad, like arugula salad, celery salad, or Italian salad.
Beans: Make 5-minute cannellini beans or white beans to add even more protein.
Sauteed vegetables: Try ultra-quick peas with lemon, steamed green beans, sauteed green beans, sauteed broccoli, or pan-fried broccoli.

Make-Ahead and Storage Tips

Pesto shrimp is best served immediately while the sauce is bright green and the shrimp are tender. However, you can store leftovers refrigerated for up to 3 days. The pesto color will darken during storage but it will still taste delicious.

Reheat leftovers in a skillet over low heat for a minute or two until warmed through. I like to add a splash of water or more pesto to refresh the sauce, since it becomes thicker during storage.

Dietary Notes

This pesto shrimp recipe is dairy-free, gluten-free, and pescatarian.

Frequently Asked Questions

Can I use frozen shrimp for this recipe?

Most shrimp are flash-frozen right after they’re caught, so frozen is often very fresh. Just make sure to thaw them completely before cooking: either overnight in the fridge or in a bowl of cold water for 15 minutes. The most important step is patting them completely dry before they hit the pan. Here’s how to thaw shrimp.

Why did my pesto turn brown?

This happens when pesto is cooked too long or at too high a temperature. Basil is delicate and oxidizes quickly when exposed to heat, which causes a brown color. The trick is to add your pesto only in the last 30 seconds of cooking and keep it moving in the pan.

What’s the best pesto to use for this recipe?

I’ve tested this recipe with both homemade and store-bought pesto. If you have fresh basil growing in your garden, making your own basil pesto will give you the brightest flavor and color.

When I’m buying pesto, I like to use the refrigerated kind in tubes (usually found in the produce section) rather than jarred pesto. These tend to have better color, fresher flavor, and don’t taste as salty. Brands like Rana or Buitoni are my go-to picks.