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.

This Easy Pesto Shrimp Is Made in 5 Minutes (Literally!)

Name: Easy Pesto Shrimp
Cook time: 5 min
Total time: 5 min
Yield: 4
Cuisine: Italian Inspired
Ingredients: 1 pound medium shrimp, deveined (peeled or unpeeled); 1/4 teaspoon kosher salt; 2 tablespoons olive oil; 1/4 cup basil pesto (homemade or purchased); Lemon, optional

Easy Pesto Shrimp

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5 from 3 reviews

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.

Author: Sonja Overhiser
Prep Time: 0 minutes
Cook Time: 5 minutes
Total Time: 5 minutes
Yield: 4 1x
Category: Main Dish
Method: Stovetop
Cuisine: Italian Inspired
Diet: Gluten Free

Ingredients

Scale

1 pound medium shrimp, deveined (peeled or unpeeled)
1/4 teaspoon kosher salt
2 tablespoons olive oil
1/4 cup basil pesto (homemade or purchased)
Lemon, optional

Instructions

If necessary, thaw the shrimp.
Pat the shrimp dry.
In a large skillet, heat the olive oil on medium-high heat. Add the shrimp and salt. Cook the shrimp for 1 to 2 minutes per side until almost opaque, turning them with tongs.
Just before the shrimp are fully cooked, add the 1/4 cup pesto and continue cooking for 30 seconds, stirring continuously.
Serve immediately. If using store-bought pesto, adjust lemon and or salt accordingly.

Notes

Pesto quality matters: Use the best quality pesto you can find or make your own. Refrigerated pesto (sold in tubes) typically has better flavor than jarred versions.
Don’t overcook the pesto: Add it at the very end and cook for no more than 30 seconds, or it will turn brown and lose its color.
Make it dairy-free: Use a vegan pesto or cashew-based pesto for a dairy-free version.
Flavor boosters: Add a pinch of red pepper flakes for heat, or extra garlic for more punch.
Leftover storage: This dish is best served immediately. Leftovers refrigerated for up to 3 days. The pesto color will darken during storage. Reheat leftovers in a skillet over low heat for a minute or two until warmed through, with a splash of water or more pesto to refresh the sauce.

Find it online: https://www.acouplecooks.com/pesto-shrimp/