Easy Pesto Shrimp

Easy Pesto Shrimp


  • 15ml Coconut/Avo oil
  • 560g large raw shrimp peeled and deveined
  • 500g cherry or grape tomatoes
  • Kosher salt and pepper to taste
  • ¼ cup Homemade Pesto
  • 1 lemon wedges cut into wedges


Homemade Pesto Sauce

  • 1/2 Cups Fresh basil leaves packed
  • 30ml Avo oil
  • 15ml Lemon Juice
  • 15ml Cashew/Almond nuts
  • 1 Garlic cloves peeled
  • 1ml Tsp Sea salt, or to your taste
  • 1ml Tsp Freshly ground black pepper, or to your taste



  1. Heat half of the oil in a large skillet over medium-high heat.
  2. Add the tomatoes and cook for 3-4 minutes, shaking the pan occasionally, until busted. Set aside.
  3. To the same pan add the remaining oil. Sauté the shrimp until almost opaque, around 3-4 minutes.
  4. Season with a pinch of salt and pepper, then stir in the homemade pesto sauce and busted cherry tomatoes. While the pan is still on the heat, cook for 1-2 minutes more, or until the shrimp is pink and curled.
  5. Serve immediately and enjoy!
  6. You can also replace the Shrimp with Chicken.

4 Dinner Protein Portions and 4 Fat portions

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