Name: Grilled Pesto Shrimp Recipe
Prep time: 10 min
Cook time: 6 min
Total time: 16 min
Cuisine: Mediterranean
Ingredients: 1 1/2 pounds large shrimp (peeled and deveined, tails on); 1/2 cup basil pesto (store-bought or homemade); 1 tablespoon olive oil; 1 tablespoon fresh lemon juice; 1/4 teaspoon salt; 1/4 teaspoon black pepper; Lemon wedges and extra fresh basil for garnish (optional)

Jump to Recipe·Print Recipe

If you’re looking for a dazzling way to bring the flavors of summer straight to your table, Grilled Pesto Shrimp is exactly what you need. This Mediterranean-inspired dish combines plump, juicy shrimp with the vibrant seasoning of basil pesto, all finished off on the grill for irresistible char and smokiness. With every bite, you’ll taste a blend of herby freshness, bright citrus, and a hint of savory richness that makes this an instant favorite—whether you’re cooking for a crowd or treating yourself to a breezy weeknight dinner.

Grilled Pesto Shrimp Recipe - Recipe Image

Ingredients You’ll Need

One of the best things about Grilled Pesto Shrimp is how each ingredient plays its own special role in the final dish. Simple, familiar basics come together to create extraordinary flavor, and every single item on this list brings something essential to the table—whether it’s flavor, color, or that irresistible grilled texture.

Shrimp: Large, peeled, and deveined shrimp with the tails left on keep things juicy and easy to eat.
Basil pesto: This is the heart of the recipe—use homemade for a personal touch or a quality store-bought version for pure ease.
Olive oil: Helps the pesto cling to the shrimp and ensures even charring on the grill.
Fresh lemon juice: A squeeze of citrus brightens up all the flavors, adding zing and freshness.
Salt: Essential to bring out the layers of flavor in both the shrimp and pesto.
Black pepper: Adds a subtle kick that ties everything together beautifully.
Lemon wedges and extra fresh basil (optional): These make for an extra-fresh garnish and a pop of color on your platter.

How to Make Grilled Pesto Shrimp

Step 1: Marinate the Shrimp

Start by placing your cleaned shrimp into a large bowl. Add the basil pesto, olive oil, fresh lemon juice, salt, and black pepper. Give everything a good toss until each piece is beautifully coated in a glossy, fragrant marinade. Cover the bowl and let the shrimp marinate in the refrigerator. Even just 15 minutes in the marinade will infuse them with loads of flavor, but if you have a bit more time (up to an hour), the result is even tastier.

Step 2: Preheat the Grill

While your shrimp soak up all those flavors, fire up your grill or grill pan to medium-high heat. Preheating ensures a good sear and those signature grill marks. If you’re using wooden skewers, soak them in water for at least 15 minutes to prevent burning—this step is especially handy for easy flipping and serving.

Step 3: Skewer the Shrimp

Thread the marinated shrimp onto skewers, curling each one so it sits securely. This makes grilling and serving a breeze, especially for parties or family-style meals. Feel free to alternate with fresh basil leaves or thin slices of lemon on the skewers for a splash of color and extra aroma.

Step 4: Grill to Perfection

Lay the skewers directly onto the hot grill. Grill the shrimp for 2–3 minutes per side—watch closely, as shrimp cook quickly! You’re looking for opaque, plump shrimp with a light char and some caramelized bits of pesto. Flip once for even grilling, and remove when just cooked through to keep them nice and juicy.

Step 5: Plate and Garnish

Transfer your Grilled Pesto Shrimp to a serving platter. Garnish with fresh basil leaves and lemon wedges for an extra touch of brightness and color. Serve immediately while the shrimp are succulent and the aroma is absolutely irresistible.

How to Serve Grilled Pesto Shrimp

Garnishes

A good garnish is like the finishing touch to a masterpiece, and for Grilled Pesto Shrimp, a scattering of fresh basil and a few lemon wedges add both eye appeal and bursts of fresh flavor. You can also throw on a sprinkle of flaky sea salt or a dusting of freshly cracked black pepper right at the end to elevate every bite.

Side Dishes

This dish is incredibly versatile, pairing well with so many sides! Try serving the shrimp on a bed of lightly dressed greens, over lemony rice, or swirled into warm pasta for a more filling meal. Grilled vegetables, crusty bread, or a chilled orzo salad would all make perfect partners.

Creative Ways to Present

If you feel like jazzing things up, try sliding the shrimp off their skewers and tossing them with spiralized zucchini or roasted potatoes. For parties, offer Grilled Pesto Shrimp as an appetizer next to a creamy yogurt dip or on mini-kebabs for delicious finger food. They’re also fantastic folded into tacos with a slaw of your choice!

Make Ahead and Storage

Storing Leftovers

If you happen to have any leftover Grilled Pesto Shrimp, transfer them to an airtight container and refrigerate promptly. They’ll stay fresh and tasty for up to 2 days, making them perfect for tossing onto salads or into wraps the next day.

Freezing

While fresh shrimp are always the most succulent, you can absolutely freeze Grilled Pesto Shrimp if needed. Cool them completely first, then place in a freezer-safe bag or container. Freeze for up to one month for best texture and flavor. Thaw overnight in the fridge before reheating—just keep in mind the pesto may lose a bit of its vibrant color after freezing, but the taste remains delicious.

Reheating

For best results, gently reheat leftover shrimp in a skillet over low heat, just until warmed through. Avoid microwaving too long, as shrimp can turn rubbery if overheated. A splash of olive oil or a fresh squeeze of lemon juice can revive any lost zing before serving.

FAQs

Can I use frozen shrimp for Grilled Pesto Shrimp?

Absolutely! Just make sure to thaw them completely and pat them dry before marinating so the pesto sticks and the shrimp grill up nicely.

Is it possible to bake the shrimp instead of grilling?

Yes, you can bake them on a sheet pan at 425°F for 6–8 minutes, flipping once. You won’t get the same char as grilling, but the flavors will still shine through beautifully.

What other pestos work well for this dish?

Feel free to experiment! Sun-dried tomato or arugula pesto offer exciting twists in flavor and color, making each batch of Grilled Pesto Shrimp a little different and always delicious.

How do I know when the shrimp are done?

Shrimp cook quickly—watch for them to turn opaque and curl into gentle “C” shapes, about 2–3 minutes per side. Overcooking can make them tough, so pull them as soon as they’re just firm and pink.

Can I make this recipe ahead for a party?

Yes, you can marinate the shrimp a few hours ahead and keep them in the fridge. Grill them just before serving for the freshest flavor and best texture.

Final Thoughts

Pull out that grill and treat yourself to Grilled Pesto Shrimp—you honestly won’t regret it. It’s cheerful, full of fresh, herby goodness, and comes together in under half an hour. Whether you serve it for a lively summer cookout or a quick dinner at home, this is a dish you’ll want to return to again and again. Give it a try, and don’t be surprised if it instantly becomes a top-requested favorite!

Grilled Pesto Shrimp Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 8 reviews

Author: Emma
Total Time: 16 minutes (plus marinating time)
Yield: 4 servings 1x
Diet: Non-Vegetarian

Print Recipe

Description

This Grilled Pesto Shrimp recipe is a quick and flavorful dish perfect for a weeknight dinner or a weekend barbecue. Succulent shrimp marinated in basil pesto, olive oil, and lemon juice, then grilled to perfection. Serve with a side of pasta, salad, or rice for a complete meal.

Ingredients

Scale

Shrimp:

1 1/2 pounds large shrimp (peeled and deveined, tails on)

Pesto Marinade:

1/2 cup basil pesto (store-bought or homemade)
1 tablespoon olive oil
1 tablespoon fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon black pepper

Garnish:

Lemon wedges and extra fresh basil for garnish (optional)

Cook Mode Prevent your screen from going dark

Instructions

Marinate the Shrimp: In a large bowl, combine the shrimp, basil pesto, olive oil, lemon juice, salt, and black pepper. Toss until the shrimp are well coated. Cover and marinate in the refrigerator for at least 15 minutes (up to 1 hour for more flavor).
Preheat the Grill: Preheat a grill or grill pan to medium-high heat.
Grill the Shrimp: Thread the shrimp onto skewers if desired. Grill the shrimp for 2-3 minutes per side, or until they are opaque and lightly charred.
Serve: Remove from the grill and transfer to a serving platter. Garnish with fresh basil and lemon wedges if desired. Serve immediately.