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Sun-Dried Tomato Pesto Shrimp and Zucchini Skillet

Sun-dried Tomato Pesto Shrimp Zucchini Skillet

Sun-dried Tomato Pesto Shrimp + Zucchini Skillet

This easy, one-pan Sun-dried Tomato Pesto Shrimp and Zucchini Skillet is a light, flavorful meal perfect for warm-weather dinners, meal prep, or a quick weeknight supper. Bright basil, tangy sun-dried tomatoes and garlic come together in a simple homemade pesto, tossed with tender shrimp and crisp sautéed zucchini. Ready in under 30 minutes, this dish balances protein and vegetables while delivering bold Mediterranean-inspired flavors.

Preparation Sun-dried Tomato Pesto Shrimp Zucchini Skillet

Ingredients

  • 1 lb. shrimp, peeled and deveined
  • 1 Tbsp olive oil or avocado oil
  • 1 fresh garlic clove, minced
  • 2 large zucchinis, sliced
  • 2 Tbsp sun-dried tomato pesto (see pesto recipe below)

Sun-dried Tomato Pesto Shrimp Clean EatingTomato Pesto Shrimp Zucchini Skillet Ingredients

For the Sun-dried Tomato Pesto

  • 3 fresh garlic cloves
  • 1 cup fresh basil leaves, plus extra for garnish
  • 1 cup sun-dried tomatoes packed in olive oil
  • 2–3 Tbsp water (to thin, as needed)
  • 1/4 cup fresh Parmesan cheese
  • Sea salt and freshly ground black pepper, to taste

Tomato Pesto Shrimp Zucchini Clean Skillet

Instructions

  1. Make the pesto: Combine the garlic, basil leaves, sun-dried tomatoes (with a bit of their oil if desired), Parmesan, and 2–3 tablespoons of water in a food processor or high-speed blender. Blend until smooth, adding more water if necessary to reach a spoonable consistency. Taste and season with sea salt and freshly ground black pepper. Set aside. This homemade sun-dried tomato pesto is vibrant and stores well for later use.
  2. Heat a large skillet over medium-high heat and add the oil. When the oil shimmers, add the minced garlic and sauté for about 30 seconds until fragrant but not browned.
  3. Add the sliced zucchini to the skillet and sauté for about 4–6 minutes, until the zucchini is bright, tender, and slightly golden at the edges. Stir occasionally to ensure even cooking.
  4. Add the shrimp to the skillet with the zucchini. Cook shrimp for 2–4 minutes, turning as needed, until they turn pink and opaque. Avoid overcooking to keep shrimp tender.
  5. Lower the heat and stir in 2 tablespoons of the sun-dried tomato pesto. Toss everything gently so the pesto coats the shrimp and zucchini and warms through. Taste and add more pesto, salt or pepper as needed.
  6. Remove from heat and garnish with additional fresh basil leaves and a light sprinkle of Parmesan, if desired. Serve immediately.

Leftover pesto stores well: transfer any remaining sun-dried tomato pesto to an airtight container and refrigerate for up to 10 days. Use it on grilled chicken, tossed with pasta, as a sandwich spread, or stirred into roasted vegetables.

This Sun-dried Tomato Pesto Shrimp + Zucchini Skillet is ideal for people seeking quick, healthy recipes with big flavor. It’s naturally low-carb, rich in protein, and full of fresh Mediterranean ingredients. Serve it on its own, over cauliflower rice, or with a side salad for a complete meal.

Enjoy this simple, colorful skillet meal that captures summer flavors — tangy sun-dried tomatoes, fragrant basil, and garlicky shrimp come together for a satisfying and healthy dinner the whole family will love.

❤Rachel

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Sun-dried Tomato Pesto Shrimp Zucchini Skillet Meal Prep