Grilled Pesto Shrimp Skewers Recipe

Grilled Pesto Shrimp Skewers Recipe

Grilled Pesto Shrimp Skewers are the perfect summer recipe! Easy to make, healthy, and please a crowd. Skewers are for much more than beef and chicken!

Course Main Course

Cuisine Mediterranean

Prep Time 10

Cook Time 6

Total Time 16

Servings

Calories 307kcal

Author Erin @ Suburban Simplicity

Equipment

mixing bowl
grill
Kitchen tongs

Ingredients

For Basil Presto

1 cup fresh basil leaves chopped
1 clove fresh garlic
¼ cup grated Parmigiano Reggiano
1 tablespoon pine nuts toasted or leave them out if you want a skinnier recipe
3 tablespoon extra virgin olive oil

For the Shrimp

1 ½ lbs fresh jumbo shrimp 21/25 shrimp, peeled and deveined (weight after peeled)
salt and fresh pepper to taste
7-10 wooden skewers or metal skewers

Get Recipe Ingredients

Instructions

For the Pesto

In a food processor (we use my mini prep), pulse basil, garlic, parmesan cheese, salt, and pepper until smooth. Slowly add the olive oil while pulsing.

For the Shrimp

Combine raw shrimp with pesto in a medium bowl, mix well and marinate for at least 1 hour or place in the fridge overnight. Soak wooden skewers in water for at least 20 minutes (or use metal ones to avoid this step - which is what we prefer). Thread shrimp onto skewers.
Heat grill (outdoor or indoor grill pan) over medium heat until hot. Spray lightly with non-stick spray. 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 2-3 minutes more.

Notes

Makes about 25 shrimp.

Pesto from a jar can be used in place of homemade.

We find that if the shrimp are packed too tight on the skewers, it takes a bit longer to cook and can easily be overcooked. Better to use more skewers with fewer shrimp on each.
The trick to cooking the best shrimp is not overcooking it. Shrimp cooks very quickly and if you continue to cook it longer than necessary, the proteins will continue to contract leaving you with a tough, rubbery end result.
You can soak your wooden skewers in water for at least 20 minutes, so the shrimp stay moist or use metal ones to avoid this step.
Serve with a fresh lemon wedge for enhanced flavor.

Nutritional information is approximate and was calculated using a recipe nutrition label generator.

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