Grilled Pesto Shrimp Skewers
Grilled Pesto Shrimp Skewers
The inspiration behind this recipe comes from a dish served at my sister in law’s garden baby shower. It is so simple and delicious, I knew just had to make them myself.
How to make Pesto
Adding fresh pesto to grilled shrimp is an easy way to get incredible flavor with clean ingredients. To keep it light, I use less oil and prefer to omit the nuts. I used basil, garlic, parmesan cheese, salt and pepper. This keeps the fat content down and everyone always loves it. I also love swapping out some of the basil for fresh spinach and arugula, a great way to get more greens in your meal!
WHAT TO SERVE WITH PESTO SHRIMP
You can serve this as skewers so you can hold them in your hand or simply over a bed of greens. This shrimp would also be excellent over your favorite pasta, like orzo, spaghetti or even zoodles for dinner. Or make them at your next BBQ with Grilled Flank Steak, Broccoli and Orzo, Grilled Corn Feta Salad, to name a few summer favorites!
Note: Keep in mind that when you remove the shell from the shrimp it will weigh less. For instance, 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.
How To Make Grilled Pesto Shrimp Skewers
More Shrimp Recipes You Might Enjoy:
- Drunken Shrimp
- Sheet Pan Shrimp Oreganata
- Harissa Shrimp and Chickpeas
- Creamy Shrimp Salad
- Air Fryer Shrimp Fried Shrimp Sandwich
Grilled Pesto Shrimp Skewers
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.
Can you include the name of the appliances you use, like your blender, airfryer..etc?
The same appliances I have does not help my blended ingredients to come out so smooth and pureed and the food does not come out as crisp in my airfryer as your does in your airfryer.
I would like to purchase and sue the same aplliances you use.
Tasty! I had some basil that NEEDED to be used. These tasted great right off the grill.
We LOVE this dish. Â I use store bought pesto and it becomes the easiest dish! Â Thank you. Â
Great recipe. Â Made several times and my family loves it. Â Also- Love your recipes, try them all the time, thank you!!
I use your recipes many times in a week. This was one of the most delicious recipes I have ever had! SO good!
Thank you!
could you make this in the oven or on a grill pan? if so what are the varying cook times?
What food processor do you recommend? We’re in the market and unsure what to invest in.Â
I like the Cuisinart.
If I am using a jar of pre-made pesto, how much do I add to the shrimp?
Easy, delicious and healthy!
when you say to marinate a few hours, how many is a few?
Caro
could I use frozen precooked shrimp somehow?
Easy and delicious. Â Tasty and light. Â Definitely will make this again
 This looks so delicious I cannot wait to make it! I’m want to make these for a brunch and I was wondering if you can marinate the shrimp overnight?
Absolutely the most delicious shrimp recipe we have ever made. Â Sadly, portion control suffered. Â
Shrimp plus pesto plus grill? The trifecta of summer eating! I’m excited to try this. My partner is at sea right now, so I’m going to test it on myself before he comes home. Yes, I’m self-sacrificing like that. LOL
Hey, I love the idea of leaving the nuts out of the pesto–never thought of that.
Just made this for the first time. It was too cold here to barbecue only 45 degrees in Chicago so I opted to just fry them up in a lightly sprayed non stick pan turned out amazing can’t wait to try these on the grill!
I skipped the skewers completely. Baked these in a preheated oven at 425 for 3-5 minutes. Make sure you watch them though, you don’t want to overcook. Delish!
These were super easy and so flavorful! Used frozen shrimp from Trader Joe’s. Picked up some sweet fresh corn and dinner is done! Super yummy!
This was amazing! My husband claims he doesn’t like pesto and he kept going on about how delicious it is! It is very fresh! Make sure you spray your grill because the shrimp do stick a little bit (we have a cast iron grill grate).
Absolutely delicious! Â The marinade sticks to the shrimp so much better than other recipes I have. Â I have shared this one with many people. Â Also a great way to use up basil.
Awesome, as always. Don’t even miss nuts in the pesto fir this application! Thanks, Gina. Made a yummy salad topped with grilled shrimp.