The 5-Ingredient Dinner I Can Make in 10 Minutes Flat

On the weeknights when I do not have the bandwidth for much cooking at all, I turn to recipes like this one. It takes less than 10 minutes to make (!!) and requires just a handful of ingredients. 

Shrimp and pesto is such a good combination, and cherry tomatoes add pops of summer flavor and vibrant color. They’re actually the only ingredient requiring chopping in this recipe—everything else just goes straight into the skillet. A few fresh basil leaves on top are a great addition if you have some around, too. 

Store-Bought Pesto Equals Easy Weeknight Cooking

There are so many store-bought options for pesto that you’re bound to have a favorite. Mine is the Vegan Kale, Cashew & Basil variety from Trader Joe’s, found in the refrigerated section near all of the other sauces and dips. They also have a shelf-stable pesto, but it’s got far less fresh herbal flavor. As a general rule, I find that refrigerated pestos are the best ones to buy from any store.

Lots of other store-bought sauces will also work well in place of pesto. If you’re a fan of olives, substitute tapenade. For a tangy herby option with a bit of spice, use chimichurri. For a tomato-y twist, go with sun-dried tomato pesto or Romesco sauce. Even a little jarred marinara and an extra splash of olive oil will give you a tasty result. 

Garlic Bread Makes the Meal

I like to toast up some very simple garlic bread while the shrimp are cooking in order to make this a full meal. I simply slice a baguette, lay out all of the slices on my toaster oven baking sheet, and let them go until they have a little golden brown color. Once they’re toasted, I rub each slice with a raw garlic clove, then drizzle on some olive oil. You can add a little flaky salt or Parmesan cheese if you like.

And that’s it! Dinner is ready. Time to enjoy a glass of white wine alongside this meal and feel the summery vibes. 

5 Ingredient or Less Meals

• 4-Ingredient Tuna Salad
• 3-Ingredient Salad Dressing
• 5-Ingredient Broccoli Tots
• 4-Ingredient Upside-Down Chili Pie
• 5-Ingredient Zucchini Pasta

Cook the shrimp:

Season the shrimp all over with the garlic salt. 

Heat the olive oil in a large skillet over medium-high heat. Add the shrimp. Let them sear on one side for about 1 minute, then flip them over and let sear on the other side for about 1 more minute, or until they’re pink and opaque all the way through, with a firm but tender texture. Turn off the heat.

Finish the dish:

Add the pesto and toss to combine. Transfer to a serving dish, garnish with cherry tomatoes and basil, and serve right away with French bread or garlic bread on the side. 

Refrigerate leftovers in an airtight container for up to 2 days. I actually enjoy the leftover shrimp cold from the fridge!

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