This Shrimp Pesto Sauté is a versatile recipe that can easily be turned into an appetizer, a salad, or a main dish! Made with a homemade pine nut-free pesto, fresh tomatoes, and shrimp, this is a scrumptious treat!
Homemade pesto + shrimp + tomatoes? COUNT ME IN. I mean, is it summer yet, and does it even matter with flavors such as these? We might be sitting in sweaters and raincoats, but that is a minor detail in the course of our lives. After all, we have this sauté at our fingertips, and it’s just waiting to be added to pastas, vegetables, and spoons. As paleo appetizer recipes go, this one has our back.
And although it definitely gives off an appetizer vibe, this Shrimp Pesto Sauté can be turned into a sauce for pasta or a topper for a salad. It also keeps quite well in the fridge for a few days. So if you want to make a batch and keep it nearby for several different recipes, then you totally can.
Never minding that it feels like fall most days, this little bit of heaven evokes the warmth of spring and the sun-shiny days of summer. And I will take it.
If you’re in the same frame of mind, then jump in and let’s do this!
SHRIMP PESTO SAUTÉ INGREDIENTS:
Below are the ingredients you’ll need to make your own Shrimp Pesto Sauté.
- Shrimp. Precooked and fresh or precooked and thawed are typically what I work with. Remove tails, if necessary.
- Homemade Basil Pesto. This pesto is made with cashews and fresh basil and then mixed in a high-speed blender. It takes just a few minutes to prepare and tastes delicious!
- Tomatoes. Grape tomatoes are perfect. Slice them lengthwise into halves or into thirds (pictured).
- Olive oil, sea salt, and pepper. Add enough olive oil to cover the skillet, and then add sea salt and pepper to taste.
HOW TO MAKE SHRIMP PESTO SAUTÉ:
Below are the steps to make a base sauté that can then be used for several different recipes!
- Add enough olive oil to cover the skillet. Then add a pinch of sea salt, pepper, and the shrimp. Sauté for about 1-2 minutes. Then add the tomatoes. Sauté for another 1-2 minutes or until the tomatoes are steamed but not cooked.
- Using a slotted spoon, transfer the shrimp and tomatoes from the pan to a bowl. Top with pesto and serve immediately.
- Refrigerate uneaten portions and consume within about 1-2 days.
RECIPE VARIATIONS:
One of the best things about this recipe, other than the taste, is the number of ways you can enjoy it! Below are a few of my favorites.
- For a main dish, toss the cooked shrimp and tomatoes with zucchini or spaghetti squash noodles. Either top with pesto or stir the pesto in.
- For a hearty mixture, add the pesto to the skillet and briefly sauté the sauce with the shrimp and tomatoes. This makes an incredible main meal. NOTE: If you stir the pesto into the shrimp, tomato, veggie noodle mixture, the pesto WILL change color. Instead of a bright green it will turn clay pink. The flavor is incredible but the change in color, if you aren’t expecting it, might be a surprise!
- If you’d like a salad, then serve the cooked shrimp and tomatoes over a bed of leafy greens and drizzle with pesto as a salad dressing.
And if shrimp and pesto are on your mind, then you might also enjoy Sautéed Shrimp Appetizer Skewers! Enjoy!
Shrimp Pesto Sauté
This Shrimp Pesto Sauté is a versatile recipe that can easily be turned into an appetizer, a salad, or a main dish! Made with a homemade pine nut-free pesto, fresh tomatoes, and shrimp, this is a scrumptious treat!
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Total Time: 17 minutes
- Yield: 4 servings 1x
- Method: Sauté
Ingredients
- 2–3 tablespoons olive oil (enough to cover the bottom of a skillet)
- 1/8 teaspoon sea salt
- 1 pound shrimp, fresh or thawed and deveined
- 1/2 pint grape tomatoes, halved or sliced
- 1/2 cup pesto (more as desired)
- Pepper, to taste
Instructions
- Add enough olive oil to cover the skillet. Then add a pinch of sea salt, pepper, and the shrimp. Sauté for about 1-2 minutes. Then add the tomatoes. Sauté for another 1-2 minutes or until the tomatoes are steamed but not cooked.
- Using a slotted spoon, transfer the shrimp and tomatoes from the pan to a bowl. Top with pesto and serve immediately.
- Refrigerate uneaten portions and consume within about 1-2 days.
Notes
- For a main dish, toss the cooked shrimp and tomatoes with zucchini or spaghetti squash noodles. Either top with pesto or stir the pesto in.
- For a hearty mixture, add the pesto to the skillet and briefly sauté the sauce with the shrimp and tomatoes. NOTE: If you stir the pesto into a shrimp, tomato, veggie noodle mixture, the pesto WILL change color. Instead of a bright green it will turn clay pink. The flavor is incredible but the change in color, if you aren’t expecting it, might be a surprise!
- Serve the cooked shrimp and tomatoes over a bed of leafy greens and drizzle with pesto for a quick salad.
Yes please! Delish!
Thank you, Karly!