Grilled Pesto Shrimp (30 Minutes)

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This recipe features succulent shrimp marinated in a homemade pesto sauce, then threaded onto skewers and grilled to perfection. The pesto adds a fresh and herby flavor to the shrimp, while the grilling process imparts a smoky char that enhances the overall taste.

These skewers are great for a light meal or paired with rice or pasta for a heartier dish. They’re easy to prepare and always a hit with seafood lovers!

  • Prep Time: 20 minutes + marinating time
  • Cook Time: 10 minutes
  • Total Time: 30 minutes + marinating time
  • Yield: 4 servings 1x

Ingredients

Units Scale

For the Pesto Marinade:

  • 2 cups fresh basil leaves
  • 1/2 cup olive oil
  • 1/3 cup pine nuts or walnuts
  • 1/2 cup grated Parmesan cheese
  • 3 cloves garlic
  • Salt and pepper to taste
  • Juice of 1 lemon

For the Shrimp Skewers:

  • 1 lb large shrimp, peeled and deveined (tail on)
  • Wooden or metal skewers

Instructions

  1. Make Pesto Marinade (10 minutes): In a food processor, blend basil leaves, olive oil, pine nuts or walnuts, Parmesan cheese, garlic, and lemon juice until smooth. Season with salt and pepper to taste.
  2. Marinate Shrimp (30 minutes to 1 hour): Place the shrimp in a large bowl. Pour the pesto marinade over the shrimp, ensuring they are well coated. Cover and refrigerate for 30 minutes to 1 hour.
  3. Prepare Skewers (5 minutes): If using wooden skewers, soak them in water for at least 30 minutes to prevent burning. Thread the marinated shrimp onto the skewers.
  4. Preheat Grill (10 minutes): Preheat your grill to medium-high heat.
  5. Grill Shrimp (6-8 minutes): Grill the shrimp skewers for 3-4 minutes on each side, or until the shrimp are pink and slightly charred.
  6. Serve (2 minutes): Remove the shrimp from the grill and serve immediately. Optional: garnish with lemon wedges or additional fresh basil.

Notes

Be sure to use fresh, high-quality ingredients for the pesto. The key to a great marinade is balancing the flavors of basil, garlic, and lemon. Don’t over-marinate the shrimp, as the lemon juice can start to cook them.

Ensure your grill is hot enough so that the shrimp get a nice sear without overcooking. These skewers are versatile and can be served with a variety of sides like salads, grilled vegetables, or over pasta. They’re perfect for a family barbecue or an elegant dinner. Enjoy!

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

  • Serving Size: 1 serving
  • Calories: 350
  • Sugar: 1g
  • Sodium: 500mg
  • Fat: 25g
  • Carbohydrates: 3g
  • Fiber: 1g
  • Protein: 25g
  • Cholesterol: 180mg

Pair this with...

Simple Rice Pilaf

Start off by finely dicing an onion and sautéing it in a touch of butter or oil until translucent. Add in some thinly sliced carrots and mushrooms and continue cooking until they start to soften. Toss in a cup of long-grain rice, stirring to coat the grains and let them toast slightly, absorbing the flavors. Pour in your preferred broth, be it chicken or vegetable, followed by a handful of fresh or frozen peas and some paprika. Allow everything to come to a boil, then reduce the heat, cover, and let it simmer away. Once the rice is tender and the liquid absorbed, fluff it up with a fork, ensuring the vibrant veggies are distributed evenly.

Buttery Grilled Corn on the Cob

Start by selecting fresh ears of corn, husks and silks removed. Before grilling, melt some butter and brush it generously over each cob, ensuring every kernel is kissed with that buttery goodness. Season with a sprinkle of salt to contrast that natural sweetness. Once your grill is heated, lay the corn cobs on the grates, turning them occasionally to achieve an even char and those enticing grill marks. The butter will sizzle and infuse the corn with its rich flavor. When they're beautifully golden, remove from the grill. For an extra touch, you can add another swipe of butter or even sprinkle some fresh herbs or parmesan on top.

Grilled Zucchini

Grilled zucchini is a fan favorite that brings out the vegetable's natural sweetness, complemented by a smoky char. Start by slicing your zucchini lengthwise into planks, not too thin to ensure they hold up on the grill. Lightly brush them with olive oil on both sides to keep them from sticking and to enhance that delicious grill flavor. Season with a pinch of salt and maybe a touch of pepper or your favorite herbs. Once your grill is nice and hot, lay those zucchini slices down and listen to that satisfying sizzle. Grill for a few minutes on each side until you've got those hallmark grill marks and the zucchini is tender with a slight crunch.

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