Shrimp Pesto Sauté

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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! {Paleo}


  • 23 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 paleo-friendly pesto (more as desired)
  • Pepper, to taste


  1. In a large skillet or sauté pan, add enough olive oil to cover the bottom and then add the sea salt and pepper. Add the tomatoes and sauté for about 1 to 2 minutes. Once the tomatoes are softened, then add the shrimp and cook for another 1 to 2 minutes.
  2. Using a slotted spoon, transfer the shrimp and tomatoes from the pan to a bowl. Then top with pesto and serve immediately. Add it as a topping to salads or toss it with vegetables or veggie noodles.
  3. This recipe is best enjoyed right after it’s made.


  • For a main dish, lightly toss the cooked shrimp and tomatoes with zucchini or spaghetti squash noodles. Either top with pesto or gently stir the pesto in. 
  • As an appetizer, serve this in small dishes and add the pesto at the last minute. 
  • 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.
  • You can make your own dairy-free pesto or use store-bought. For this recipe, stick with a thicker pesto, if possible, so your sauté doesn’t turn to mush.