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15-Minute Pesto Shrimp

pesto shrimp on skewers with tomatoes in a white bowl.
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Enjoy this quick pesto shrimp with tomatoes—a versatile dinner recipe perfect for warmer days! With only 6 simple ingredients, whether it's homemade or store-bought pesto, this dish is bursting with flavor. Minimal dishes and on the table in 15 minutes, making it ideal for busy weeknights!

Ingredients

Units
  • 1 lb medium or large uncooked shrimp, peeled & deveined
  • 1/2 cup pesto, store-bought or homemade
  • 2 1/2 cups halved cherry tomatoes
  • 1/4 teaspoon salt
  • 2 teaspoons red wine vinegar
  • 1-2 avocados, chopped
  • optional: 1/4 cup balsamic glaze

Instructions

  1. Preheat the oven to 425°F. Line a baking sheet with a silicone baking mat or aluminum foil. I do not recommend using parchment paper as it can burn under the broil setting.
  2. Before measuring the pesto, give it a stir to redistribute the olive oil. Add the uncooked shrimp to a mixing bowl, then add 1/4 cup pesto. Stir together making sure the pesto coats the shrimp completely– I find this works best with your hands. Set aside.
  3. Add the halved tomatoes to a mixing bowl, 1 Tablespoon pesto, vinegar and salt. Toss together. Set aside.
  4. Place the uncooked shrimp onto skewers and place on the baking sheet. You don't need the skewers but I find it's much easier to flip each skewer vs. each shrimp individually. Bake for 5 minutes at 425°F, then while keeping the shrimp in the oven, adjust the oven to broil and bake for 3 minutes.
  5. Just before serving, add the avocado to the mixing bowl with the tomatoes and gently toss together– these are at the end to prevent the avocado from browning too much.
  6. Serve shrimp warm with tomatoes over rice or quinoa. Garnish with balsamic glaze, if desired.

Notes

  1. Make Ahead Instructions: If you're using homemade pesto, you can make in advance– most recipes stay fresh for up to 1 week in the refrigerator. I don't recommend marinating the shrimp longer than 30 minutes, however if you're using chicken, you can marinate it up to 1 day in advance.
  2. Shrimp: You can use frozen and thawed uncooked shrimp. Drain the liquid and pat the shrimp dry before adding the pesto.
  3. Pesto: Either homemade or store-bought work well in this recipe. I've done both, it just depends on what I have on hand!
  4. Tomatoes: I prefer to use cherry tomatoes but any type or size will work. If they are larger cut them into smaller pieces.
  5. Can I use chicken instead? ABSOLUTELY! You can easily substitute with 1 pound of uncooked chicken cut into 1-2 inch pieces or you could even do half shrimp and half chicken. If using both, I recommend a 1/2 pound of each. Cook the chicken in the oven at 425°F, grill for 8-10 minutes or over medium-high heat on the stove for 9-11 minutes. The chicken is done when the internal temperature reaches 165°F.
  6. Can I cook the shrimp on the grill or stovetop instead? Yes! These will only take about 5 minutes on the grill so keep an eye on them!

Find it online: https://runlifteatrepeat.com/easy-pesto-shrimp-recipe/