Basil Pesto Shrimp with Garlic Lemon Rice
Succulent shrimp tossed in vibrant basil pesto served over fragrant garlic lemon rice for a bright, easy dinner bursting with flavor. This mediterranean-inspired seafood ready in about 35 minutes blends peeled and deveined large shrimp, basil pesto, olive oil into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 380 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 lb, peeled and deveined large shrimp
- 1/3 cup basil pesto
- 2 tbsp olive oil
- 1 cup long grain white rice
- 3, minced garlic cloves
- 2 cups vegetable broth
- 1 tsp lemon zest
- 2 tbsp lemon juice
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup chopped for garnish fresh basil leaves
- optional, for serving parmesan cheese
Instructions
- Step 1: In a medium saucepan, heat 2 tbsp olive oil over medium heat. Add 3 minced garlic cloves and sauté for 1 minute until fragrant but not browned.
- Step 2: Add 1 cup long grain white rice and stir to coat the grains with oil for 1 minute.
- Step 3: Pour in 2 cups vegetable broth, 1 tsp salt, and bring to a boil. Reduce heat to low, cover, and simmer for 18 minutes until rice is tender and liquid absorbed.
- Step 4: While rice cooks, heat a large skillet over medium-high heat. Toss 1 lb peeled and deveined large shrimp with 1/3 cup basil pesto until evenly coated.
- Step 5: Add shrimp to the skillet and cook for 2-3 minutes per side until pink and opaque.
- Step 6: When rice is done, fluff with a fork and stir in 1 tsp lemon zest and 2 tbsp lemon juice.
- Step 7: Serve shrimp over the garlic lemon rice, garnish with 1/4 cup chopped fresh basil leaves and sprinkle with parmesan cheese if desired.
Frequently asked questions
How long does Basil Pesto Shrimp with Garlic Lemon Rice take to make?
Total time is about 35 minutes (10 min prep + 25 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Basil Pesto Shrimp with Garlic Lemon Rice?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Basil Pesto Shrimp with Garlic Lemon Rice?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Basil Pesto Shrimp with Garlic Lemon Rice for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Basil Pesto Shrimp with Garlic Lemon Rice?
Mediterranean seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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