Basil shrimp is a delicious, flavorful dish that can be enjoyed by people of all ages. It is a great source of protein and omega-3 fatty acids, and it can be prepared in a variety of ways. Whether you prefer a quick and easy stir-fry or a more elaborate baked dish, there is a basil shrimp recipe out there to suit your needs. With its vibrant green color and aromatic flavor, basil shrimp is sure to impress your friends and family.
Here are our top 20 tried and tested recipes!
SHRIMP WITH BASIL, GARLIC, AND TOMATOES
Provided by Food Network Kitchen
Categories main-dish
Time 16m
Yield 4 servings
Number Of Ingredients 6
Steps:
- In a medium bowl, toss the tomatoes with the basil and season with salt and pepper, to taste. Set aside while you prepare the shrimp.
- Divide the shrimp between 2 (8 or 9-inch) pie pans and pat them completely dry with a paper towel. Arrange the shrimp so they lay flat and are evenly spaced in the pans.
- Heat 2 large skillets over medium heat, or do this in 2 batches if you only have 1 pan. Season 1 side of the shrimp with salt and pepper. Add enough oil to lightly film the bottom of the pan and turn the heat up to high. Invert the pan of shrimp so they all fall into the skillet(s) at once. Saute the shrimp, undisturbed, until they turn golden brown on the bottom, about 2 minutes. Add a bit more oil and 1/2 the garlic to each pan. Turn the heat off and turn the shrimp over with tongs. Cook the shrimp for 1 minute in the residual heat of the pans. Transfer the shrimp to the bowl with the tomato mixture and toss to combine. Divide the shrimp among 4 plates or a serving platter and serve hot or at room temperature.
BASIL SHRIMP
This was given to me by my friend, Elaine. It is one of the most delicious shrimp recipes for the BBQ I have ever had, and it is so easy. My son would eat the whole recipe if I didn't watch him.
Provided by Gail Laulette
Categories Seafood Shellfish Shrimp
Time 1h30m
Yield 9
Number Of Ingredients 10
Steps:
- In a shallow, non-porous dish or bowl, mix together olive oil and melted butter. Stir in lemon juice, mustard, basil, and garlic, and season with salt and white pepper. Add shrimp, and toss to coat. Cover, and refrigerate for 1 hour.
- Preheat grill to high heat. Remove shrimp from marinade, and thread onto skewers. Discard marinade.
- Lightly oil grill grate, and arrange skewers on preheated grill. Cook for 4 minutes, turning once, or until opaque.
Nutrition Facts : Calories 205.7 calories, Carbohydrate 2.4 g, Cholesterol 243.9 mg, Fat 10.2 g, Fiber 0.4 g, Protein 25 g, SaturatedFat 4.1 g, Sodium 426.4 mg, Sugar 0.3 g
LEMON SHRIMP WITH PASTA AND BASIL
This takes no time at all to prepare.It looks like you've cooked all day! So easy, so basic, so fragrant This works well with chicken also. I sometimes prepare this with both the chicken and the shrimp, but I make a little more sauce, and I will add a little chicken broth to the sauce.
Provided by FLUFFSTER
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cook pasta in a large pan of boiling water for 10 minutes or until al dente.
- Add shrimp and drain immediately.
- Return pasta mixture to the pan.
- Combine next 5 ingredients in a bowl.
- Toss with cooked pasta and shrimp.
- Sprinkle cheese over pasta and serve immediately.
STUFFED EGGPLANT WITH SHRIMP AND BASIL
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Scoop out the flesh of the eggplant, chop, and reserve. Coat shells with olive oil, and season with salt and pepper; set aside.
- Heat 1/4 cup olive oil in a large, deep skillet over medium high heat. Saute shrimp, basil and garlic until shrimp turns pink, about 1 minute. Stir in the reserved chopped eggplant. Season with salt and pepper. Pour in wine, and cook 5 minutes.
- Transfer to a large bowl, and mix in the bread crumbs and 1/4 cup Parmesan cheese. If mixture is dry, stir in more olive oil. Stuff mixture into eggplant shells, and sprinkle top with remaining Parmesan cheese.
- Bake in preheated oven for 30 to 40 minutes, or until eggplant is tender.
Nutrition Facts : Calories 923.9 calories, Carbohydrate 59.1 g, Cholesterol 53.7 mg, Fat 63.5 g, Fiber 11.3 g, Protein 22.6 g, SaturatedFat 11.1 g, Sodium 2380.3 mg, Sugar 9.2 g
SHRIMP, SCALLOPS AND MUSSELS IN A BASIL WINE SAUCE
A really savory dish that can be served hot or cold. A crusty loaf of bread or the sweetness of Challah makes this a delicious main dish!
Provided by Wendy B.
Categories Mussels
Time 30m
Yield 4 people, 4 serving(s)
Number Of Ingredients 11
Steps:
- Melt butter and proceed to saute the garlic and shallots in olive oil until lightly browned.
- Add scallions to the pot and saute for another 5 minutes.
- Mix in the basil, oregano and wine and allow the mixture to slowly simmer on low flame for 5 mintues.
- Add in the mussels, scallops and shrimp and cover. Allow the pot to simmer for 10 minutes until the mussels are open.
- Serve with the bread to soak up the sauce in a deep bowl and enjoy!
PENNE WITH SPINACH, SHRIMP, TOMATOES AND BASIL
Steps:
- Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Ladle 1 cup pasta cooking liquid into small bowl and reserve. Drain pasta. Return pasta to pot; cover to keep hot.
- Meanwhile, heat oil in large nonstick skillet over medium-high heat. Sprinkle shrimp with salt and pepper. Add shrimp and garlic to skillet and sauté 2 minutes. Add tomatoes, 4 tablespoons basil, lemon juice and lemon peel and sauté until shrimp are cooked through, about 3 minutes.
- Add spinach leaves to hot pasta; toss until spinach wilts. Add shrimp mixture and toss to blend. Add enough of reserved pasta cooking liquid to moisten. Season to taste with salt and pepper. Transfer pasta to bowl.
- Sprinkle with remaining 2 tablespoons basil and serve.
SHRIMP AND CORN WITH BASIL
Steps:
- Melt butter in a large nonstick skillet over moderately high heat, then sauté corn and shrimp, stirring, until shrimp are cooked through, 3 to 5 minutes. Stir in scallions and basil and season with salt and pepper.
LEMON-BASIL GRILLED SHRIMP & COUSCOUS
The basil and lemon in this dish complement each other so nicely. Using fresh ingredients really makes a big difference. -Trisha Kruse, Eagle, Idaho
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Cook couscous according to package directions; remove from heat. Meanwhile, in a large bowl, whisk lemon juice, oil, mustard, garlic, salt and pepper until blended; stir in 1/4 cup basil. Stir 1/4 cup dressing into cooked couscous; reserve remaining dressing., Thread shrimp onto metal or soaked wooden skewers. Grill shrimp, covered, on an oiled rack over medium-high heat until pink, 2-3 minutes on each side., Remove shrimp from skewers; toss with reserved dressing. Serve with couscous. Sprinkle with lemon zest and remaining basil.
Nutrition Facts : Calories 363 calories, Fat 12g fat (2g saturated fat), Cholesterol 184mg cholesterol, Sodium 497mg sodium, Carbohydrate 34g carbohydrate (0 sugars, Fiber 0 fiber), Protein 29g protein. Diabetic Exchanges
LEMON, GARLIC AND BASIL SHRIMP SKEWERS
Use this recipe as a template for other shrimp skewers. If you don't have honey mustard, stir a little honey into Dijon. Limes would also work well instead of lemons. And if you're finding your home-grown chives or parsley getting out of hand, substitute them for the basil. These need to marinate for 45 minutes before cooking. Recipe developed for Food and Drink by Heather Trim.
Provided by Leslie
Categories Canadian
Time 9m
Yield 4 skewers
Number Of Ingredients 8
Steps:
- In a medium bowl, whisk lemon juice with oil, mustard, garlic and lemon peel.
- Add shrimp and stir to coat.
- Marinate, covered and refrigerated, for about 45 minutes.
- Grease grill and preheat barbecue to high.
- Thread shrimp onto skewers and sprinkle both sides lightly with salt.
- Place on grill and barbecue until shrimp are pink, about 1½ to 2 minutes a side.
- Remove, place on a platter and sprinkle with basil.
BASIL SHRIMP FETTUCCINE
Garlic and basil add fresh flavor to the light sauce that coats this colorful combination of firm shrimp, bright pepper chunks and tender pasta. It's a fast favorite that tastes like you fussed. -Cathy Carroll of Grayson, Louisiana
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Cook pasta according to package directions. Meanwhile, in a nonstick skillet, saute the onion, peppers and garlic in oil until tender. In a small bowl, combine flour and milk until smooth. Add to vegetable mixture. Stir in the seasonings. Bring to a boil; cook and stir for 2 minutes or until thickened., Reduce heat; add shrimp and basil. Simmer, uncovered, for 3 minutes or until shrimp turn pink. Drain pasta; place in a large bowl. Add shrimp mixture and toss to coat.
Nutrition Facts : Calories 306 calories, Fat 7g fat (1g saturated fat), Cholesterol 115mg cholesterol, Sodium 465mg sodium, Carbohydrate 37g carbohydrate (0 sugars, Fiber 2g fiber), Protein 24g protein. Diabetic Exchanges
SHRIMP AND BASIL STIR-FRY
Why buy a whole bunch of basil for just one sprig? Here, two huge handfuls are wilted into charred shrimp for a sweet fragrance that offsets the spicy marinade.
Provided by Andy Baraghani
Categories Bon Appétit Dinner Appetizer Seafood Shellfish Shrimp Basil Stir-Fry Soy Free Dairy Free Peanut Free Wheat/Gluten-Free Tree Nut Free Pescatarian
Yield 4 servings
Number Of Ingredients 9
Steps:
- Blend chiles, garlic, sugar, fish sauce, salt, and 3 Tbsp. oil in a blender until smooth. Transfer marinade to a medium bowl; add shrimp and toss to coat. Let sit 10 minutes.
- Heat remaining 1 Tbsp. oil in a large nonstick skillet over medium-high. Working in batches if needed to avoid crowding the pan, transfer shrimp to skillet, leaving marinade behind, and cook until deeply browned around the edges and flesh is opaque, about 1 minute per side. Remove pan from heat and add basil; toss vigorously until basil is wilted.
- Transfer shrimp mixture to plates. Serve with rice and lime wedges alongside.
THAI-STYLE BASIL SHRIMP WITH BASIL-COCONUT RICE
Provided by Food Network Kitchen
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Whisk the lime juice, vegetable oil, curry paste, fish sauce and garlic in a large bowl. Add the shrimp; toss to coat. Refrigerate at least 30 minutes or up to 1 hour. Meanwhile, soak ten 8-inch bamboo skewers in water at least 30 minutes; drain. Thread the shrimp onto the skewers, rubbing any excess marinade on the shrimp; set aside.
- Preheat a grill to medium high. Puree the coconut milk, 2 cups basil, the jalapeno and a pinch of salt in a blender, about 30 seconds. (Do not over-blend or the coconut milk might separate.) Set aside.
- Melt the butter in a medium saucepan over medium-high heat. Add the scallion whites and cook, stirring occasionally, until softened, about 2 minutes. Add the rice, 1/2 cup water, the coconut milk-basil puree and 1/2 teaspoon salt. Bring to a simmer, stirring and scraping the bottom of the pot with a wooden spoon to prevent the rice from sticking. Reduce the heat to low. Cover and cook until the rice is tender and the liquid is absorbed, 15 to 17 minutes. Remove from the heat and keep covered.
- Meanwhile, brush the grill grates with vegetable oil. Grill the shrimp skewers until well marked and just cooked through, 2 to 3 minutes per side. Fluff the rice with a fork, stir in the scallion greens and season with salt. Combine the bean sprouts, peanuts and remaining 2 cups basil. Top the lettuce leaves with the bean sprout mixture and shrimp skewers. Serve with the rice and lime wedges.
BACON WRAPPED CRAB STUFFED SHRIMP WITH LEMON BASIL CREAM
Steps:
- Preheat the oven for 350 degrees F.
- To make the crab stuffing: Combine the crab, crackers, scallions, pepper, mayonnaise, egg, Worcestershire sauce, mustard, lemon, and garlic. Season the stuffing with salt and pepper and mix well. Set the stuffing aside.
- Using a paring knife, slice the shrimp down the backs and remove and discard the 'veins'. Deepen the incisions if necessary, then spoon stuffing into each shrimp. Wrap each stuffed shrimp with bacon and arrange them in a large baking dish.
- To make the pesto: pulse the basil, walnuts, cheese, and garlic together in a food processor (or grind in a mortar) then gradually incorporate the oil. Adjust the seasoning with lemon juice and set aside.
- To make the roux: Heat the butter in a saucepan over medium heat. Add the flour, and cook, stirring, until the mixture, although still pale, looks dryer and no longer smells raw, about 5 minutes. Remove the roux from the heat.
- Transfer the shrimp to the oven and roast until the bacon begins to render and brown, about 10 minutes. Flip the shrimp and roast on the second side until the shrimp are opaque, 5 to 10 minutes more.
- Meanwhile, make the lemon basil cream: Heat the oil and butter in a small skillet over medium heat. Add the onions and garlic and cook, stirring frequently, until the mixture is fragrant and golden, about 7 minutes. Add the wine and simmer for 5 minutes then add the cream. Simmer until the sauce has reduced by half. Add the lemon juice and pesto, then whisk in the roux a tablespoon at a time (use just enough to thicken the sauce). Keep the sauce warm over very low heat.
- Arrange the shrimp on 4 warm plates and serve with lemon basil cream sauce on the side.
LINGUINE WITH GARLIC SHRIMP AND BASIL
Provided by Lauren Beal
Categories Milk/Cream Garlic Onion Pasta Shellfish Sauté Picnic Quick & Easy Basil Clam Shrimp White Wine Spring Bon Appétit California
Yield Makes 4 to 6 servings
Number Of Ingredients 10
Steps:
- Cook pasta in pot of boiling salted water until tender but still firm to bite; drain.
- Melt butter in large skillet over medium-high heat. Add shrimp; sprinkle with salt and pepper. Sauté shrimp until almost opaque in center, about 2 minutes. Using slotted spoon, transfer shrimp to medium bowl. Add onions and garlic to same skillet; sauté 1 minute. Add wine and lemon peel. Boil until reduced to glaze, about 2 minutes. Add clam juice and cream; boil until sauce thickens, about 8 minutes. Return shrimp and juices to skillet. Add pasta; toss to coat. Mix in basil. Season with salt and pepper.
GRILLED SHRIMP WITH BASIL AND LEMON
Easy and elegant, this four-ingredient shrimp recipe comes together in a flash. Marinate the shrimp for 15 minutes, grill, and add to a bright summer salad for a delicious lunch.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Number Of Ingredients 5
Steps:
- Place shrimp, basil, lemon juice, and olive oil in a large bowl; toss to combine. Season with salt and pepper; let marinate 15 minutes.
- Preheat a grill pan over high heat. Add shrimp and cook, turning once, until opaque, about 2 minutes per side.
PASTA WITH SHRIMP AND BASIL VINAIGRETTE
Steps:
- Prepare barbecue (medium-high heat) or preheat broiler. Combine 4 tablespoons fresh lemon juice and Dijon mustard small bowl. Gradually mix in 1/3 cup olive oil. Mix in chopped fresh basil. Place shrimp in medium bowl. Drizzle with remaining 1 tablespoon fresh lemon juice and 2 tablespoons olive oil. Toss to coat. Season with salt and pepper.
- Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally.
- Meanwhile, brush zucchini on both sides with oil. Season with salt and pepper. Grill until charred, about 2 minutes per side. Transfer to plate. Add shrimp to grill and cook until just cooked through, about 2 minutes per side. Transfer to large bowl. Cut zucchini crosswise into 1-inch pieces and add to shrimp.
- Drain pasta well. Add to bowl with shrimp and zucchini. Add basil vinaigrette and toss to coat. Season to taste with salt and pepper. (Can be prepared up to 1 hour ahead. Let stand at room temperature.) Serve pasta warm or at room temperature, passing grated Parmesan cheese, if desired.
BASIL SHRIMP WITH FETA AND ORZO
Make and share this Basil Shrimp with Feta and Orzo recipe from Food.com.
Provided by Kim127
Categories One Dish Meal
Time 40m
Yield 2-3 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 450 degrees.
- Spray the inside of the foil bag with cooking spray and place on a large shallow baking pan.
- Cook the pasta in boiling water for 5 minutes.
- Drain.
- Place the pasta in a large bowl and stir in 1 teaspoon of the oil and the next 7 ingredients.
- Place the orzo mixture in teh foil bag.
- Combine the shrimp and basil.
- Arrange shrimp mixture on the orzo.
- Fold edges of bag to seal.
- Bake at 450 degrees for 25 minutes.
- Cut open the bag with a sharp knife (watch out for the steam) and peel the foil back.
- Drizzle with remaining 1 teaspoon of oil.
- Serve.
LEMON LINGUINE WITH BASIL PESTO SHRIMP
Make the pesto in advance and refrigerate until ready to use. The rest goes quickly. From Sticky Gooey Creamy Chewy Blog.
Provided by gailanng
Categories One Dish Meal
Time 55m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Pesto Directions:
- Put basil leaves and garlic in bowl of a food processor.
- Pulse a few times to combine.
- Add Parmesan cheese and pine nuts; pulse a few more times.
- Scrape mixture into a bowl and whisk in olive oil.
- Add salt and red pepper flakes to taste; stir.
- Lemon Linguine:
- Place shrimp in a non-metal bowl or zipper bag; spoon in half of the pesto to coat. Mix well. Set aside the rest of the pesto for later.
- Place shrimp in the refrigerator to marinate for about 30 minutes. You can also put the shrimp on wooden skewers that have been thoroughly soaked in water.
- Heat 2 tablespoons olive oil over medium heat in a large skillet or grill pan. Add the shrimp and saute just until it turns pink, about 1 or 2 minutes per side.
- Remove shrimp from pan and cover to keep warm. Shrimp will continue to cook for a minute after you remove it from the heat.
- In a large serving bowl, whisk the 1/4 cup of the lemon juice and olive oil until partially emulsified.
- Add the Parmesan and continue whisking until creamy.
- Toss in the lemon zest and season with salt and pepper.
- Adjust the oil-to-lemon ratio by adding more lemon juice, a little at a time, until it is to your taste.
- Add hot pasta to the bowl and toss until well-coated. The heat from the pasta will melt the cheese and help it stick to the linguine.
- Add some cooking water if the pasta seems dry.
- Portion the linguine onto dinner plates; top each with 4 to 6 shrimp.
- Ladle some remaining pesto onto each plate as well.
LEMON BASIL SHRIMP RISOTTO
Provided by Ree Drummond : Food Network
Categories main-dish
Time 35m
Yield 12 servings
Number Of Ingredients 13
Steps:
- Heat the butter in a large skillet over medium-high heat. Add the shrimp in a single layer and cook on both sides until opaque in the middle, about 3 minutes. Remove to a cutting board and cut in half. Set aside.
- Return the skillet to the stovetop (do not wash it) and add the garlic and onion. Stir and cook until the onion starts to turn translucent, 2 to 3 minutes. Reduce the heat to medium low. Add the rice to the skillet and cook, stirring, for a couple of minutes, taking care not to burn it. Pour in the wine and stir. Once the wine is absorbed, begin adding the broth 1/2 to 1 cup at a time, allowing the rice to cook and absorb the liquid each time. Stir occasionally as you go and add the salt and pepper during one of the broth additions. After 4 cups of broth have been absorbed, taste the rice. It should have a slight bite, but if it seems undercooked, add additional broth for the rice to absorb and cook until the risotto is to your liking.
- Add both the lemon zest and juice to the risotto towards the end of cooking. Stir in the heavy cream, shrimp and basil, then serve immediately with extra lemon zest and Parmesan cheese on top.
GNOCCHI WITH SWEET BASIL PESTO AND GARLIC BUTTER SHRIMP
This buttery, garlicky shrimp and pesto over gnocchi or pasta is a comfort food I like to cook once in a while. Serve it with garlic toast and, if you like, a plain salad.
Provided by golddigge
Categories Main Dish Recipes Dumpling Recipes
Time 25m
Yield 2
Number Of Ingredients 11
Steps:
- Combine basil, 4 tablespoons Parmesan cheese, pine nuts, olive oil, whole garlic cloves, salt, and pepper in a blender; puree until pesto is smooth.
- Melt butter in a frying pan over medium heat. Add minced garlic; cook until fragrant, 30 seconds to 1 minute. Add shrimp; cook and stir until opaque, 2 to 3 minutes. Remove from heat and keep warm.
- Bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, 2 to 4 minutes. Drain. Mix pesto into gnocchi and serve with shrimp. Garnish with remaining Parmesan cheese.
Nutrition Facts : Calories 732.2 calories, Carbohydrate 37.1 g, Cholesterol 174.5 mg, Fat 55.8 g, Fiber 3.6 g, Protein 24.5 g, SaturatedFat 23.7 g, Sodium 2288.5 mg, Sugar 0.9 g
Tips:
- Prep Ahead: Devein and clean the shrimp, chop the basil, and mince the garlic in advance to save time during cooking.
- Use Fresh Ingredients: Fresh basil leaves and shrimp are essential for the best flavor. If possible, buy them the same day you plan to cook.
- Don't Overcook the Shrimp: Shrimp cooks quickly, so be careful not to overcook it. Overcooked shrimp will become tough and rubbery.
- Add Vegetables: For a more colorful and nutritious dish, add some chopped vegetables such as bell peppers, onions, or zucchini.
- Serve Immediately: Basil shrimp is best served immediately after cooking. The shrimp will continue to cook if left sitting, so don't let it sit for too long.
Conclusion:
Basil shrimp is a quick, easy, and delicious meal that is perfect for a weeknight dinner or a casual lunch. It is also a great way to use up leftover shrimp. With its fresh basil flavor and tender shrimp, this dish is sure to please everyone at the table. So next time you are looking for a simple and flavorful shrimp recipe, give basil shrimp a try. You won't be disappointed!
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