Pesto Grilled Shrimp

 

Pesto Grilled Shrimp is a quick, flavorful dish that combines tender shrimp with the aromatic richness of basil pesto.

Whether served as an appetizer, over a fresh salad, or paired with your favorite pasta, this recipe is a perfect choice for summer barbecues or weeknight dinners.

Kitchen Equipment Needed

• Mixing bowl
• Skewers (soak wooden skewers in water for 30 minutes if using)
• Grill or grill pan
• Tongs

Ingredients Overview

• Shrimp: Large, peeled, and deveined shrimp hold up well on the grill.
• Pesto: Use homemade or high-quality store-bought pesto for the best flavor.
• Olive Oil: Helps prevent sticking and adds a silky texture.
• Lemon Juice: Enhances the freshness of the dish.

Step-by-Step Instructions

1. Prepare the Shrimp

• Rinse and pat dry 1 pound of large shrimp (peeled and deveined, tails on or off based on preference).

2. Marinate the Shrimp

• In a mixing bowl, combine 1/3 cup basil pesto, 1 tablespoon olive oil, and 1 tablespoon fresh lemon juice. Toss the shrimp in the mixture, ensuring they are evenly coated.
• Let the shrimp marinate for 15-30 minutes.

3. Preheat the Grill

• Preheat your grill or grill pan to medium-high heat. Lightly oil the grates to prevent sticking.

4. Skewer the Shrimp

• Thread the marinated shrimp onto skewers, leaving a little space between each piece for even cooking.

5. Grill the Shrimp

• Place the skewers on the grill and cook for 2-3 minutes per side, or until the shrimp turn pink and opaque. Avoid overcooking as shrimp can become rubbery.

6. Serve and Enjoy

• Transfer the shrimp to a serving platter and garnish with additional pesto or a squeeze of fresh lemon juice. Serve immediately.

Recipe Tips

• Freshness: Use fresh shrimp for the best flavor and texture. If using frozen, ensure they are fully thawed and patted dry.
• Homemade Pesto: For a fresh twist, make your own pesto using basil, garlic, Parmesan, pine nuts, and olive oil.
• Alternative Cooking Methods: If you don’t have a grill, use a broiler or stovetop grill pan.

What to Serve With This Recipe

Pair this shrimp with a side of garlic bread, a fresh Caprese salad, or a bed of creamy risotto. For a low-carb option, serve it over zucchini noodles or a fresh spinach salad.

Frequently Asked Questions

Can I use pre-cooked shrimp?
Yes, but grilling time will be much shorter—just enough to warm the shrimp and coat it in pesto flavor.

Can I substitute the pesto?
Absolutely! Try sun-dried tomato pesto or a cilantro-lime pesto for a unique twist.

How do I store leftovers?
Store cooled shrimp in an airtight container in the refrigerator for up to 2 days. Reheat gently to avoid overcooking.

Ingredients

• 1 lb large shrimp (peeled and deveined)
• 1/3 cup basil pesto
• 1 tbsp olive oil
• 1 tbsp fresh lemon juice
• Optional: additional pesto and lemon wedges for garnish

Instructions

1. Rinse and dry shrimp, then marinate in pesto, olive oil, and lemon juice for 15-30 minutes.
2. Preheat grill to medium-high and oil the grates.
3. Thread shrimp onto skewers.
4. Grill shrimp for 2-3 minutes per side until pink and opaque.
5. Serve immediately, garnished with pesto or lemon juice.

Enjoy the vibrant flavors of this Pesto Grilled Shrimp—a simple, elegant dish that’s sure to impress!