Grilled Pesto Shrimp
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Whether you serve this grilled shrimp for dinner or as an appetizer, it disappears in a flash. Make extra!
There are endless ways to use pesto sauce—the Italian blend of olive oil, fresh basil, garlic, nuts, and Parmesan—but this grilled pesto shrimp recipe has to be one of my favorites. Whether you serve it with pasta (it’s especially delicious with spaghetti aglio e olio) and a vegetable for dinner or as an appetizer, the shrimp disappear fast. Trust me, no matter how much you think you’ll need, make extra!
“Terrific dish that came together quickly. Another dinner to add to our rotation!”
What You’ll Need To Make Grilled Pesto Shrimp
For the shrimp, I use frozen jumbo (16/20) shrimp labeled “shell split and deveined.” Come dinnertime, all I have to do is run the shrimp under cold water to quickly defrost and then peel. Note that the “fresh” shrimp you see in the seafood case at the supermarket is typically thawed frozen shrimp; so, for the freshest shrimp, you’re better off buying it frozen and defrosting it yourself.
Step-by-Step Instructions
Begin by making the basil pesto: simply combine all of the ingredients in a blender or food processor and process until smooth.
Reserve two tablespoons of the fresh pesto (you’ll use that on the grilled shrimp) and pour the rest over the shrimp.
Toss to coat and let the shrimp sit at room temperature for about 30 minutes to marinate.
Preheat the grill to medium-high heat and grill the shrimp a few minutes per side. Be careful not to overcook them!
Right before serving, add the reserved pesto to the grilled shrimp. I know it only looks like a little, but pesto is very strong and garlicky so you don’t want to overdo it.
Serve with lots of napkins and enjoy!
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Grilled Pesto Shrimp
Whether you serve this grilled shrimp for dinner or as an appetizer, it disappears in a flash. Make extra!
Ingredients
- 2 pounds extra large (26/30) or jumbo shrimp, peeled (tails left on) and deveined, thawed if frozen
- 6 tablespoons extra virgin olive oil
- 1 cup basil leaves
- 3 large garlic cloves, roughly chopped
- ¼ teaspoon red pepper flakes
- ½ teaspoon salt
- ¼ cup grated Parmigiano-Reggiano
- ¼ cup walnuts
- 1 lemon, cut into wedges, for serving (optional)
Instructions
- Thread the shrimp onto skewers, if desired. (I usually don't bother, unless the shrimp are on the smaller side, in which case they might slip through the grill grates.)
- In a food processor or blender, combine the olive oil, basil, garlic, red pepper flakes, salt, Parmigiano-Reggiano and walnuts. Process until the mixture is well blended. Reserve two tablespoons of the pesto in a bowl large enough to hold all of the shrimp and set aside. Pour the remaining pesto over the shrimp and let sit at room temperature for about 30 minutes to marinate.
- Preheat the grill to medium-high heat. Lightly dip a wad of paper towels in vegetable oil and, using tongs, carefully rub over the grates several times until glossy and coated. Place the shrimp on the grill and cook until plump and slightly charred, a few minutes per side. Transfer the cooked shrimp to the bowl with the reserved pesto and toss to coat evenly. Serve immediately.
Pair with
Nutrition Information
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- Per serving (6 servings)
- Calories: 258
- Fat: 17
- Saturated fat: 3 g
- Carbohydrates: 3 g
- Sugar: 0 g
- Fiber: 0 g
- Protein: 23 g
- Sodium: 922 mg
- Cholesterol: 194 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
Gluten-Free Adaptable Note
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
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I made this for the family but I put it over pasta it was a huge hit. Loved it.
Delicious appetizer with a cava champagne!
Cooked the shrimp on a large smooth pancake griddle……perfect.
I finally made this! I confess, I have never made pesto. I know, I know…..and I had to buy my basil since I do not grow my own, and it was so good and so easy! The shrimp was divine. I served it with tortellini in the event my son wouldn’t like it. I also had to make mine on top of the stove, but it was easy and this will be a repeater in my house. Perfection!
Can you make this recipe on the stove top instead of grilling?
Sure, or you can broil them in the oven.
Yummy! I made these with your walnut pesto and these sure were good. I made some jasmine rice and grilled brussel sprouts to make it a meal.
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Blessings,
Thank you, Lainey!
I tried the grilled pesto shrimp as a way to use up basil. I took them to a party as an appetizer and they were gone in minutes. Easy and tasty. This will now be one of my “go to” recipes.
Love to cook shrimp on the grill! I didnt change anything in the recipe. It was very flavorful and easy…will definately make again and again!
Delicious! I served it with the grilled green beans and it was nice to be able to grill both dishes at the same time.
Perfection. I used wooden skewers ( 3 shrimp to skewer) so they would be easy to turn on the grill. So easy and delish! I love the switch from pine nuts to walnuts in the pesto.