Pesto Shrimp

We had some basil sitting in the fridge from a meal that never happened so I figured I’d make a small batch of pesto.  I marinated some shrimp in the pesto for a few hours and baked with halved cherry tomatoes and topped with panko.  Nothing fancy but plenty of flavor.  I keep my pesto simple these days using basil, olive oil, walnuts, and garlic. Pesto Shrimp

  • – 1 lb shrimp, peeled and deveined
  • – batch of basil
  • – 2 cloves garlic
  • – olive oil
  • – handful of walnuts
  • – 10 cherry tomatoes, halved lengthwise
  • – panko
  1. Food process garlic until minced.  Add in walnuts and basil.  Process while slowly drizzling in olive oil until desired consistency is reached.  I like mine a bit chunky.
  2. Coat shrimp in pesto and marinate in fridge for a few hours.
  3. In a 9×9 pyrex dish place shrimp in a single layer with tomato halves.  Drizzle lightly with olive oil and top with a thin layer of panko.
  4. Bake in a 350° until shrimp are cooked through approximately 10 minutes.

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