Basil Shrimp Recipe

Prepare shrimp

Rinse shrimp under cold water, pat dry thoroughly with paper towels. If tails are on and you prefer them removed, trim tails. Place shrimp in a medium bowl.

Make basil-garlic marinade

In a blender or food processor combine fresh basil leaves (reserve 1–2 tablespoons for garnish if desired), minced garlic, lemon juice, olive oil, soy sauce, honey (or brown sugar), red pepper flakes, kosher salt, and black pepper. Pulse until a chunky-herby sauce forms. You can leave small basil pieces for texture or blend smoother if preferred.

Marinate

Pour most of the basil-garlic marinade over the shrimp, reserving about 2 tablespoons of the marinade for finishing. Mix to coat evenly. Cover and refrigerate 15–30 minutes (no more than 1 hour to avoid overly firm shrimp).

Heat pan

Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil or a mix of oil and butter if desired. When oil shimmers and is hot but not smoking, proceed.

Cook shrimp

Remove shrimp from marinade letting excess drip off. Arrange shrimp in a single layer in the hot skillet (work in batches if needed). Cook 1.5–2 minutes per side for large shrimp, until pink and opaque and edges just begin to caramelize. Avoid overcooking.

Add reserved marinade & butter

When shrimp are nearly done, reduce heat to medium-low. Pour the reserved 2 tablespoons of marinade into the pan and add 1 tablespoon butter. Swirl the pan or stir quickly to coat shrimp in the glossy sauce and allow butter to melt into a slightly thickened glaze, about 30–45 seconds.

Finish with basil & serve

Transfer shrimp to a serving plate. Sprinkle thinly sliced extra basil over the shrimp and serve immediately with lemon wedges on the side. Squeeze lemon over shrimp just before eating.

Serve basil shrimp over cooked rice or pasta and alongside steamed vegetables. Spoon any pan glaze over the shrimp and grains for extra flavor.