Homemade pesto with basil from my garden makes a scrumptious addition to shrimp. Serve these at your next backyard BBQ or serve them with pasta or a salad for a quick weeknight meal!
My sister-in-law is about to have a baby any day now! They served a wonderful grilled pesto shrimp at her garden baby shower that I just loved (pictured below)! So simple and delicious, I knew I had to make them myself.
They served them on a platter over a bed of greens, but this is also great served as skewers so you can hold them in your hand.
I recreated these a few weeks ago at a small backyard party and they were a hit! These will be making a regular appearance at my future back yard parties. I often keep the nuts out of my pesto to keep the fat content down and everyone always loves it. And bonus, these are low-carb, gluten-free and delicious!
Note: Keep in mind that when you remove the shell from the shrimp it will weigh less, so I started with about 2 lbs of shrimp to get 1 1/2 lbs after I peel them. Depending on the size of your shrimp you will get different amounts. I used jumbo, so that gave me about 35 shrimp, 5 on each skewer. One skewer is the perfect serving size but if you want to serve this as an appetizer, you can put 3 as a small bite.
Grilled Pesto Shrimp Skewers
Servings: 7 Serving Size: 1 skewer • Old Points: 4 pts • Points+: 5 pts
Calories: 180 • Fat: 8.4 g • Protein: 25.3 g • Carb: 0.4 g • Fiber: 0.2 g • Sugar: 0 g
Sodium: 292 mg (without salt)
- 1 cup fresh basil leaves, chopped
- 1 clove garlic
- 1/4 cup grated Parmigiano Reggiano
- 3 tbsp olive oil
- 1 1/2 lbs jumbo shrimp, peeled and deveined (weight after peeled)
- kosher salt and fresh pepper to taste
- 7 wooden skewers
In a food processor pulse basil, garlic, parmesan cheese, salt and pepper until smooth. Slowly add the olive oil while pulsing.
Combine raw shrimp with pesto and marinate a few hours in a bowl. Soak wooden skewers in water at least 20 minutes (or use metal ones to avoid this step). Thread shrimp onto 7 skewers.
Heat an outdoor grill or indoor grill pan over medium-low heat until hot. Be sure the grates are clean and spray lightly with oil. Place the shrimp on the hot grill and cook until shrimp turns pink on the bottom, about 3-4 minutes; turn and continue cooking until shrimp is opaque and cooked through, about 3-4 minutes.