Shrimp Caprese

Dec 18, 2019 | Gluten-free, Pescatarian, Quick and Simple | By Jane Majerus


BRILLIANT PAIRING of flavors for an unforgettable appetizer. One of summer's favorite salads now made for those winter festivities. Succulent shrimp roasted with creamy mozzarella cheese and topped with basil pesto and sweet tomatoes. A beautiful and colorful display for your table and a tasty delicacy to start your next event.


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Shrimp Caprese Ingredients:

  • 12 Aqua Star Raw Shrimp, shell-on, easy peel
  • Olive oil
  • Salt & pepper to taste
  • 1 cup mozzarella cheese, shredded or small dice
  • ½ cup basil pesto (store bought or recipe provided)
  • ½ cup cherry tomatoes, quartered
  • Fresh basil, chopped

Basil Pesto:

  • ½ cup toasted pine nuts
  • ½ cup grated Parmesan cheese
  • 1 clove garlic, smashed
  • 2 cups fresh basil, stems removed
  • ½ cup lemon juice
  • ½ cup olive oil
  • Salt & pepper to taste

To make


Shrimp Caprese Preparation Instructions:
Preheat oven to 450°F. Thaw shrimp according to package directions and pat dry. Using a paring knife, cut the shrimp almost all the way through along where the shell has already been sliced open. Press the shrimp down slightly to make seasoning easier. PREPARATION INSTRUCTIONS: Place shrimp on a lined baking sheet cut side up and season with olive oil, salt & pepper. Top shrimp with mozzarella cheese and bake for 5–8 minutes or until shrimp reach an internal temperature of 165°F. Place cooked shrimp onto a serving platter and top shrimp with basil pesto, tomatoes, and fresh basil.

Basil Pesto Instructions:
Using a food processor or blender, blend the garlic, pine nuts, Parmesan cheese, lemon juice and basil until smooth. After the mixture is smooth, slowly pour in the olive oil until thoroughly combined. Season to taste with salt and pepper. Store in the refrigerator until ready to use.

Serving Suggestions

Pairs great with pasta, garlic bread and a chilled glass of champagne or chardonnay.