Keto Pesto Shrimp Skillet with Cherry Tomatoes

This is a one-skillet dinner of large shrimp, halved cherry tomatoes and basil pesto. The shrimp cook in olive oil with garlic, the tomatoes go in just long enough to soften, and the pesto is stirred in off the heat so it stays bright. Grated Parmesan melts over the top. It serves 4, takes 10 minutes of prep and 10 minutes of cooking, and is done in 20 minutes.

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A serving has only 4 grams of carbohydrates, which is why it is a keto dish. The pesto does most of the seasoning work, so the ingredient list is short.

What Goes in the Skillet

The full amounts are in the recipe card at the bottom. These are the ingredients that matter most.

• Large shrimp (1 pound), peeled and deveined: the main ingredient. Kitchen scissors make peeling quick, since you snip along the back and take the shell off in one pull.
• Olive oil (2 tablespoons): for cooking the garlic and shrimp.
• Cherry tomatoes (1 cup, halved): they add sweetness and color and soften in about 2 minutes.
• Basil pesto (1/2 cup): store-bought or homemade. It is the sauce.
• Garlic (2 cloves, minced) and red pepper flakes (1/4 teaspoon): the garlic is essential, and the flakes are optional if you want some heat.
• Grated Parmesan (1/4 cup): sprinkled on at the end so it melts a little.
• Fresh basil leaves: optional, for garnish.

Cooking the Shrimp

Heat the oil in a large skillet over medium heat. When it shimmers, add the garlic and red pepper flakes and cook for about 30 seconds, until fragrant. Do not let the garlic burn, because it turns bitter.

Add the shrimp, season with salt and pepper, and cook 2 to 3 minutes on each side, until they are pink and opaque. They curl slightly and look plump when they are done. Stir in the tomatoes and cook 2 more minutes, until they start to soften.

Take the skillet off the heat and stir in the pesto until the shrimp and tomatoes are coated. Sprinkle on the Parmesan and let it melt slightly before serving.

Prep and Pesto Tips

• Prep ahead. Peel and devein the shrimp in advance and keep them in the refrigerator or freezer. Halve the tomatoes and mince the garlic too, and the cooking goes quickly.
• Use fresh ingredients where you can. Fresh shrimp, ripe cherry tomatoes and homemade pesto all make a difference.
• Adjust the seasoning. Add more red pepper flakes for heat or an extra clove of garlic if you want more of it.
• Try another pesto. Sun-dried tomato pesto and arugula pesto both work in place of basil. A homemade pesto of fresh herbs, olive oil and nuts is another option.
• Use a large skillet. A medium one works, but you may have to cook the shrimp in batches.

Ways to Change It

• Greens: a handful of spinach or kale in the last few minutes of cooking. They wilt into the sauce.
• Protein: chicken or tofu in place of the shrimp.
• Crunch: pine nuts or walnuts tossed in before serving.
• Noodles: spiralized zucchini, sauteed briefly, served alongside or under the shrimp.

What to Serve With It

Cauliflower rice or mashed cauliflower soaks up the pesto sauce. A side salad of mixed greens, cucumbers and bell peppers with an olive oil and vinegar dressing gives a crisp contrast. Sparkling water with lemon or an herbal tea suits the meal.

Nutrition per Serving

One serving has approximately 290 calories, 18 grams of fat (4 grams saturated), 4 grams of carbohydrates, 0 grams of fiber, 2 grams of sugar, 25 grams of protein and 500 milligrams of sodium. These are estimates and will vary with the pesto you use.

FAQ

Can I use frozen shrimp?

Yes. Thaw them completely before cooking, either in the refrigerator overnight or under cold running water for a quicker thaw.

How do you store leftovers?

Keep them in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop so the shrimp do not overcook.

What can replace basil pesto?

Sun-dried tomato or arugula pesto, or a homemade pesto of fresh herbs, olive oil and nuts.

Is it good for meal prep?

Yes. Make the shrimp and sauce ahead and store them separately, then reheat when you want to eat.

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Written and edited by The Foodie Yummy Kitchen Team

The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us