Can I use frozen shrimp for this recipe?

Absolutely! Just make sure to thaw them completely and pat them dry before applying the pesto. Excess moisture can prevent the pesto from adhering properly and result in a diluted flavor.

What's the best way to devein shrimp?

Use a small paring knife to make a shallow cut along the back of the shrimp, then lift out the dark vein with the tip of your knife. For an easier option, many stores sell shrimp that are already peeled and deveined.

Can I make this recipe without a grill?

Definitely! A grill pan works wonderfully, or you can sauté the shrimp in a skillet over medium-high heat for about 2 minutes per side until they're pink and opaque.

What can I serve with pesto shrimp to make a complete meal?

Pesto shrimp pairs beautifully with many sides—try it with lemon risotto, a simple green salad, roasted vegetables, or even a crusty piece of bread to soak up any extra pesto sauce.

Grilled Pesto Shrimp Recipe

Name: Grilled Pesto Shrimp Recipe
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Italian
Ingredients: 1 cup chopped fresh basil; ½ lime, juiced; ¼ cup olive oil; ¼ cup freshly grated Parmesan cheese; 3 cloves garlic, minced; 1 teaspoon fine sea salt; 1 teaspoon ground black pepper; 1 pound shrimp, peeled and deveined, tails on or off (about 20 shrimp)

Description

This quick and flavorful Pesto Shrimp recipe combines juicy grilled shrimp coated with a fresh and zesty basil pesto. The bright lime and Parmesan cheese elevate the dish, making it perfect for summer BBQs, family dinners, or a light and healthy meal. Ready in just 15 minutes, it’s an easy yet sophisticated dish.

Ingredients

Units Scale

For the Pesto

1 cup chopped fresh basil
1/2 lime, juiced
1/4 cup olive oil
1/4 cup freshly grated Parmesan cheese
3 cloves garlic, minced
1 teaspoon fine sea salt
1 teaspoon ground black pepper

For the Shrimp

1 pound shrimp, peeled and deveined, tails on or off (about 20 shrimp)

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Instructions

Prepare the Shrimp:
Preheat your grill to medium heat (350-450°F). Thread 5 shrimp onto each skewer, ensuring they are evenly spaced to cook properly.
Make the Pesto:
In a strong blender or food processor, combine fresh basil, lime juice, olive oil, Parmesan cheese, garlic, salt, and black pepper. Pulse the ingredients until the mixture is well-blended and forms a smooth pesto sauce. Set aside your pesto for later use.
Coat the Shrimp with Pesto:
Using a basting brush, generously coat each side of the shrimp on the skewers with the prepared pesto sauce.
Grill the Shrimp:
Place the shrimp skewers on the preheated grill and cook for 2-3 minutes per side. Brush more pesto onto the shrimp as you flip them. The shrimp are done once they turn pink/white and slightly firm. If they aren’t fully cooked, grill for an additional 2 minutes on each side.
Serve and Enjoy:
Remove the shrimp from the grill and serve immediately. Pair with a side salad or roasted vegetables for a complete meal. Enjoy!

Notes

If using frozen shrimp, make sure to fully thaw and pat them dry before coating them with pesto.
Devein the shrimp and remove the shells before grilling; you can leave the tails on for visual appeal.
Leftover pesto shrimp can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months.

Nutrition

Serving Size: Approximately 5 shrimp
Calories: 280
Sugar: 1g
Sodium: 750mg
Fat: 18g
Saturated Fat: 4g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 2g
Fiber: 1g
Protein: 24g
Cholesterol: 190mg