Saucy Lemon Herb Shrimp with Strawberry-Basil Salsa

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There’s something wildly satisfying about the contrast of hot, juicy grilled shrimp against a cold, zesty strawberry-basil salsa. I wasn’t sure the combo would work when I first tried it—but wow, did it ever deliver. The citrusy shrimp brings bold, punchy flavor, and that juicy strawberry salsa adds a fresh sweetness that cools it all down. It’s vibrant, a little unexpected, and totally addictive.

This dish has quickly earned a top spot in my summer dinner rotation. It’s bright, colorful, and packed with flavor without feeling heavy. I love how fast it comes together, especially on warm evenings when I’m craving something fresh yet satisfying. Serve it over rice, quinoa, or even greens—every bite tastes like summer on a plate.

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Why You’ll Love This Saucy Lemon Herb Shrimp with Strawberry-Basil Salsa

• Bold, balanced flavors: The lemony, garlicky shrimp contrasts beautifully with the sweet and herbaceous strawberry salsa.
• Quick and easy: You can prep and cook this in under 30 minutes.
• Healthy and light: Protein-packed shrimp with fresh fruit and herbs make it a clean meal.
• Perfect for entertaining: It looks impressive and tastes even better.
• Customizable: Serve it over grains, greens, or even in lettuce wraps.

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What Kind of Shrimp Should I Use for Saucy Lemon Herb Shrimp with Strawberry-Basil Salsa?

For this recipe, I always go for large or jumbo shrimp—something in the 16/20 or 21/25 count per pound range. They’re the perfect size for grilling or pan-searing without overcooking in seconds. I prefer tail-on shrimp for presentation and a bit of extra flavor, but feel free to use peeled, tail-off if that’s your style.

Frozen shrimp work great too—just make sure to thaw them properly before marinating. I avoid pre-cooked shrimp here, since they can turn rubbery and don’t soak up the sauce the same way raw shrimp does.

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Options for Substitutions

One of the best parts about this dish is how versatile it is. You can swap out ingredients based on what you have on hand or dietary preferences:

• Shrimp alternatives: Try grilled chicken, tofu, or even salmon for a different protein twist.
• Strawberries: If strawberries aren’t in season, diced mango or pineapple also pair beautifully with basil.
• Basil: Fresh mint or cilantro makes a fun substitute if you want a different herbal note.
• Rice: Serve it over cauliflower rice, couscous, or spring greens for a lighter or grain-free version.
• Citrus: Lime juice can sub in for lemon if that’s what’s in your kitchen.

This recipe is forgiving—don’t be afraid to make it your own!

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Ingredients for Saucy Lemon Herb Shrimp with Strawberry-Basil Salsa

• Large or jumbo shrimp (peeled and deveined): These are the star of the dish, providing a juicy, savory bite that holds up to the lemony marinade and quick cooking.
• Fresh lemon juice and zest: Adds brightness and tang to the shrimp marinade, enhancing the natural flavor of the seafood.
• Olive oil: Helps carry the marinade flavors and creates a beautiful sear when cooking the shrimp.
• Garlic (minced): Infuses the shrimp with deep, savory flavor and complements the lemon and herbs.
• Fresh parsley or cilantro (chopped): Brings a vibrant herbal note to the shrimp and ties the whole dish together.
• Strawberries (diced): The sweet, juicy base of the salsa that balances the savory shrimp perfectly.
• Fresh basil (sliced): Lends a fragrant, slightly peppery flavor that makes the salsa taste fresh and bright.
• Red onion (finely chopped): Adds crunch and a mild bite to the salsa, balancing the sweetness of the strawberries.
• Lime juice: Sharpens the salsa and brings out the sweetness of the fruit.
• Cooked rice (or grain of choice): Acts as the hearty base of the dish, soaking up all the extra sauce and juice.
• Salt and pepper: Essential for seasoning both the shrimp and the salsa to taste.
• Optional: Chili flakes or hot sauce: If you like a bit of heat, a touch of spice plays beautifully with the sweet and citrusy notes.

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Step 1: Marinate the Shrimp

In a bowl, combine olive oil, lemon juice, lemon zest, minced garlic, chopped parsley (or cilantro), salt, and pepper. Toss in the peeled and deveined shrimp until fully coated. Let it marinate for at least 15 minutes while you prepare the salsa.

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Step 2: Make the Strawberry-Basil Salsa

In a separate bowl, mix the diced strawberries, finely chopped red onion, sliced basil, and a squeeze of fresh lime juice. Add a pinch of salt and gently stir to combine. Let the salsa chill in the fridge so the flavors can meld while you cook the shrimp.

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Step 3: Cook the Shrimp

Heat a skillet or grill pan over medium-high heat. Once hot, add the marinated shrimp in a single layer. Cook for 2–3 minutes per side until they’re pink, slightly charred, and opaque throughout. Don’t overcrowd the pan—cook in batches if needed.

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Step 4: Build the Bowl

Spoon a bed of warm cooked rice into your bowl or plate. Arrange the grilled shrimp on one side and spoon a generous helping of the strawberry-basil salsa on the other. Drizzle with any leftover sauce from the pan and garnish with extra herbs or a squeeze of lemon or lime.

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Step 5: Serve Immediately

Serve while the shrimp are still hot and the salsa is cool and juicy for the best flavor contrast. Add a few chili flakes or hot sauce if you like a little heat.

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How Long to Cook the Saucy Lemon Herb Shrimp with Strawberry-Basil Salsa

Shrimp cook incredibly fast, which is part of what makes this recipe such a win for weeknights. Once your skillet or grill pan is hot, the shrimp only need about 2 to 3 minutes per side. You’ll know they’re done when they turn pink, curl into a “C” shape, and get a light golden sear. Overcooking is the enemy here—so keep an eye on them.

If you’re grilling instead, the same rule applies: medium-high heat, just a couple of minutes per side, and you’re good to go.

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Tips for Perfect Saucy Lemon Herb Shrimp with Strawberry-Basil Salsa

• Don’t skip the marinade: Even 15 minutes makes a big difference in how flavorful and tender the shrimp turn out.
• Dry the shrimp before cooking: Pat them with paper towels to help them sear better instead of steaming.
• Use fresh lemon zest: It adds brightness and depth that bottled juice alone can’t deliver.
• Chill the salsa slightly: Letting the strawberry-basil mix sit in the fridge while you cook enhances the flavor and texture.
• Cook shrimp in a single layer: This helps them brown nicely and prevents them from overcooking unevenly.
• Balance the flavors: Taste your salsa before serving—if it needs more acidity, add a touch more lime juice; if it needs more sweetness, a pinch of honey works wonders.
• Garnish generously: A final sprinkle of fresh basil or parsley and a squeeze of citrus really brings the dish to life.

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Watch Out for These Mistakes While Cooking

• Overcooking the shrimp: This is the most common misstep. Shrimp cook quickly—once they curl and turn opaque, they’re ready. Going even a minute too long can make them rubbery.
• Skipping the marinade time: Even a short soak infuses the shrimp with flavor. Don’t rush it.
• Not drying the shrimp before cooking: Excess moisture prevents a good sear. Pat them dry before they hit the pan or grill.
• Overloading the pan: Crowding the shrimp causes them to steam instead of sear. Cook in batches if necessary.
• Undermixing the salsa: Stir gently but thoroughly to ensure the lime, basil, and strawberry flavors are evenly distributed.
• Serving shrimp cold or waiting too long: The contrast between hot shrimp and cool salsa is key to this dish. Serve immediately for the best texture and flavor.
• Using underripe strawberries: You want sweet, juicy berries. If they’re too firm or sour, the salsa won’t balance well.

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What to Serve With Saucy Lemon Herb Shrimp with Strawberry-Basil Salsa?

Grilled Corn on the Cob

Sweet and smoky, corn pairs perfectly with the bright flavors of the dish and adds a summery vibe.

Garlic Butter Rice or Cilantro-Lime Rice

A flavorful rice base helps soak up the citrusy shrimp juices and any salsa drips.

Crispy Tortilla Chips

Use them to scoop up extra salsa on the side—or serve a few for a fun, crunchy garnish.

Avocado Slices or Guacamole

Creamy avocado complements the acidity in the salsa and the brightness of the shrimp.

Simple Green Salad

Toss greens with a lemon vinaigrette to keep things light and refreshing.

Grilled Asparagus or Zucchini

Adds a savory charred note that blends beautifully with the shrimp.

Quinoa or Couscous

For a gluten-free or Mediterranean twist, serve the shrimp and salsa over a fluffy grain base.

Chilled Rosé or Citrus-Infused Sparkling Water

Whether you’re celebrating or keeping it casual, a light drink makes the whole dish feel extra special.

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Storage Instructions

If you have leftovers (which is rare in my house!), you can easily store them for later:

• Shrimp: Store the cooked shrimp in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave to avoid overcooking.
• Strawberry-Basil Salsa: Keep it in a separate airtight container in the fridge. It’s best enjoyed within 1–2 days, as the strawberries start to soften and release juice over time.
• Rice or grain base: Store separately for up to 4 days and reheat as needed.

I don’t recommend freezing this dish—the shrimp texture changes when frozen, and the fresh fruit salsa won’t hold up well after thawing.

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Estimated Nutrition (per serving, based on 4 servings)

These numbers are approximate and can vary based on the exact ingredients used:

• Calories: 340
• Protein: 28g
• Carbohydrates: 22g
• Fiber: 3g
• Sugar: 7g
• Fat: 17g
• Saturated Fat: 2g
• Unsaturated Fat: 14g
• Trans Fat: 0g
• Cholesterol: 190mg
• Sodium: 580mg

This dish is naturally gluten-free, low in carbs (especially if served without rice), and packed with lean protein and fresh produce.

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Frequently Asked Questions

Can I use frozen shrimp for this recipe?

Absolutely. Just make sure they’re fully thawed and patted dry before marinating and cooking for the best texture.

What if I don’t like strawberries?

No problem! Try using diced mango, pineapple, or even peach for a similar sweet-savory salsa effect.

Can I make this ahead of time?

You can prep the salsa and marinate the shrimp a few hours in advance. Cook the shrimp just before serving for the freshest flavor and texture.

Is this recipe spicy?

Not by default—but you can add chili flakes or hot sauce to either the shrimp or the salsa for some heat.

Can I grill the shrimp instead of cooking them in a skillet?

Yes! Grilled shrimp work beautifully. Use skewers or a grill basket to prevent them from falling through the grates.

What herbs can I substitute for basil?

Fresh mint, cilantro, or even a little thyme can work in the salsa if basil isn’t available.

Can I use bottled lemon juice?

Fresh lemon juice and zest are ideal for flavor, but bottled lemon juice can work in a pinch—just avoid anything with added preservatives or sugar.

Is this dish suitable for meal prep?

Sort of—it’s best enjoyed fresh, but you can prep the components (shrimp, salsa, rice) ahead of time and assemble just before eating.

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Conclusion

Saucy Lemon Herb Shrimp with Strawberry-Basil Salsa is that unexpected flavor combo that just works. It’s light but satisfying, fresh yet bold, and ideal for a fast weeknight dinner or a backyard weekend gathering. I love how easily it adapts to whatever’s in my fridge or pantry—and how every bite tastes like a mini vacation. If you’re craving something bright, quick, and just a little bit fancy, give this one a try.

Your fork will thank you.

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