Grilled Pesto Shrimp Skewers

3 Freestyle Points 180 Calories 118
5 from 8 votes
Jump to Recipe
These easy Grilled Pesto Shrimp Skewers are made with homemade basil pesto, you’ll want to make them all summer long!
These easy Grilled Pesto Shrimp Skewers are made with homemade basil pesto, you'll want to make them all summer long!
Serve these for dinner for a light, healthy meal or make them at your next BBQ with Grilled Flank Steak, Broccoli and Orzo, Grilled Corn Feta Salad, to name a few summer favorites!

These easy Grilled Pesto Shrimp Skewers are made with homemade basil pesto, you'll want to make them all summer long!

How To Make Grilled Pesto Shrimp Skewers

Inspired by a dish served at my sister in laws garden baby shower (pictured below), this is 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.

These easy Grilled Pesto Shrimp Skewers are made with homemade basil pesto, you'll want to make them all summer long!
These easy Grilled Pesto Shrimp Skewers are made with homemade basil pesto, you'll want to make them all summer long!

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.

These easy Grilled Pesto Shrimp Skewers are made with homemade basil pesto, you'll want to make them all summer long!
Print
5 from 8 votes
Did you make this recipe?

Grilled Pesto Shrimp Skewers

3
Freestyle Points
180
Calories
Total Time: 30 mins
Yield: 7 servings
CUISINE: Italian
Homemade pesto with basil from my garden makes a scrumptious addition to shrimp. Serve these for dinner or make them at your next BBQ!

Ingredients

  • 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

Instructions

  • 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.

Nutrition

Serving: 1skewer, Calories: 180kcal, Carbohydrates: 0.5g, Protein: 25.5g, Fat: 8.5g, Polyunsaturated Fat: 0g, Monounsaturated Fat: 0g, Trans Fat: 0g, Sodium: 292mg, Potassium: 0mg, Fiber: 0.5g, Sugar: 0g, Vitamin A: 0%, Vitamin C: 0%, Calcium: 0%, Iron: 0%
Freestyle Points: 3
Points +: 5
5 PP 3 SP Clean Eating Grilling Recipes Italian Inspired Recipes Recipes Seafood Recipes Shrimp Recipes Summer
posted May 12, 2015 by Gina
118 Comments / Leave a Comment »