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Pesto Shrimp

Recipes, Seafood | March 30, 2016 | By

Pesto, pesto, pesto…pesto everything!  Nothing beats the taste of FRESH homemade pesto and I can’t believe how easy it is to make.  It’s not a bad idea to make a big batch of it and keep it in the fridge or freezer to add a dollop of it to anything you’re cooking and instantly pesto-fy it!  My absolute favorite – make your classic morning breakfast scramble then add a few teaspoons of fresh pesto and your boring breakfast is now a treat!  This pesto shrimp dish is a surefire appetizer pleaser…non-paleo eaters can serve on crostinis (for paleo eaters a toothpick should suffice)!

Pesto Shrimp
Serves 4
Delightfully pesto shrimp
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Prep Time
15 min
Cook Time
5 min
Total Time
20 min
Prep Time
15 min
Cook Time
5 min
Total Time
20 min
For the pesto
  1. ½ cup pine nuts
  2. 3 tbp garlic, chopped (around 9 cloves)
  3. 5 cups fresh basil leaves, packed
  4. 1 tsp salt
  5. 1 tsp ground black pepper
  6. 1 ½ cup olive oil
  7. 1 cup freshly grated parmesan (or Jane’s Healthy Kitchen’s Vegan Parmesan Cheese)
For the shrimp
  1. 2 pounds of jumbo shrimp, peeled and deveined
  2. 2 cloves of garlic, chopped
  3. 1 tbsp olive oil
  1. Place the pine nuts and garlic in a food processor and process for 10-15 second.
  2. Add the basil leaves, salt and black pepper and pulse.
  3. Slowly pour the olive oil into the bowl and process until smooth.
  4. Add the parmesan cheese and process for an additional minute.
  5. Set aside pesto sauce in the fridge or freezer for later use.
  6. To make the shrimp, toss 6 tablespoon of pesto sauce to coat the shrimp (or enough to fully cover to your liking).
  7. Let the shrimp it at room temperature and marinate for 30 minutes.
  8. Heat the olive oil in a skillet over medium heat and sautee chopped garlic for 1 minute.
  9. Pour the shrimp in and cook, stirring frequently, until shrimp is bright pink and opaque (approximately 5 minutes).
  10. Mix in desired amount of pesto to coat shrimp to your liking and serve!
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