Grilled Pesto Shrimp Skewers

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These easy Grilled Pesto Shrimp Skewers are made with homemade light 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!Grilled Pesto Shrimp Skewers

These pesto shrimp skewers are a perfect dinner for a light, healthy meal and as an added bonus, these are low-carb, gluten-free and delicious! For some more Italian shrimp recipes, try my Shrimp Fra Diavolo and Shrimp Scampi with Broccoli Orzo.
These easy Grilled Pesto Shrimp Skewers are made with homemade basil pesto, you'll want to make them all summer long!

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

Seafood and steak on a platter on a table.
Grilled pesto shrimp skewers

More Shrimp Recipes You Might Enjoy:

These easy Grilled Pesto Shrimp Skewers are made with homemade basil pesto, you'll want to make them all summer long!
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5 from 12 votes
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Grilled Pesto Shrimp Skewers

180 Cals 25.5 Protein 0.5 Carbs 8.5 Fats
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 mins
Yield: 7 servings
COURSE: Dinner, Lunch
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, Sodium: 292mg, Fiber: 0.5g
WW Points Plus: 5
Keywords: Grilled Pesto Shrimp Skewers, grilled shrimp, grilled shrimp recipes, Pesto Shrimp

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132 comments

  1. I’ve been making grilled pesto shrimp for years…sometimes it’s hard to find Jumbo..so I get large. Grill for 4-5 min total. Trying to figure out sides is difficult, unless it’s a party.

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  5. These were delicious, ending up not using the Parmigiano Reggiano (not huge cheese lovers) and ending up using a small amount of lemon juice! They were soo good, ended up eating most of them. Will be making these again. Thank you

  6. Thank you for this, not fans of seafood here, but replaced the shrimp with some chicken breasts and it was great!!!

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  9. I made fresh pesto last night from my basil plant. And at this moment I have shrimp marinating in its goodness! Gonna skewer them and throw on the grill with Rib Eye’s. Once I pull the steaks off the grill I drop a dab of pesto on them while they rest and it melts into the meat….A side salad of fresh veggies from the garden with homemade ranch dressing, a baked potato and a chunk of crusty bread and supper is complete! Yum Yum

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  11. Making these tonight! Thanks, Gina.

  12. Can you suggest a substitute for the Parmigiano Reggiano? I am unable to have the cheese.

  13. Do you pack the basil leaves when measuring it? . 

  14. This was wonderful. Another winner. Thank you for transforming dinner into 5 stars every time. 

  15. This was absolutely delicious wow!

  16. Oh my lord! Made the shrimp tonight and it was SOOOOO Good!!! This is going to become a regular on the rotation. Though my non-foodie husband said, a couple of them were burnt. Um, no dear, that is crispy parm cheese. Duh.

  17. Loved your Zucchini turkey burgers !!! Gonna try these next. Looking forward to other recipes on site !! Well done !

  18. I'm making this tonight along with a tomato, basil and mozzarella salad!

  19. This was such a winner! So easy to make and assemble – it was SO tasty. Thank you!

  20. Pesto and shrimp…….gotta be good!! Pinned to try!! Thanks!