If you’re hunting for a showstopper dinner that tastes like summer in every bite, Grilled Pesto Shrimp is about to steal your heart (and your taste buds). Think plump, juicy shrimp marinated in vibrant basil pesto, kissed by the grill for that perfect smoky char, then finished with a flurry of fresh basil and a squeeze of lemon. This dish isn’t just stunning to look at—it’s incredibly fast to prepare and bursts with herby, zesty flavor. Whether you’re planning a backyard bash or a simple weeknight meal, Grilled Pesto Shrimp is a winner every single time.
Ingredients You’ll Need
With just a few top-quality ingredients, Grilled Pesto Shrimp transforms into a restaurant-worthy feast. Each component brings its own flavor and flair, from aromatic basil to glossy olive oil and citrusy lemon. Sourcing fresh, vibrant ingredients is the secret to making this dish pop!
- Large shrimp: Use peeled and deveined, tails on or off, for juicy texture and eye-catching presentation.
- Basil pesto: Homemade or high-quality store-bought pesto infuses the shrimp with bold, fresh flavor.
- Olive oil: Helps the marinade stick and adds a light, fruity richness to every bite.
- Lemon juice: Brightens the pesto and seafood, giving the dish irresistible zing.
- Salt and black pepper: Essential for balancing the flavors; don’t be shy but taste as you go.
- Lemon wedges: Perfect for squeezing over the hot shrimp just before serving.
- Fresh basil: A vibrant garnish that hints at the pesto magic inside.
How to Make Grilled Pesto Shrimp
Step 1: Marinate the Shrimp
In a large bowl, toss together the shrimp, pesto, olive oil, lemon juice, salt, and black pepper until every shrimp is well coated. This is where all the flavor action happens—the shrimp soak up all those savory, herby notes from the pesto and the bright pop of lemon. Cover and refrigerate for at least 30 minutes so they can marinate and become extra delicious.
Step 2: Prep Your Grill and Skewers
Fire up your grill or stovetop grill pan to medium-high heat. If you’re using wooden skewers, soak them in water for at least 30 minutes beforehand so they don’t scorch. Thread the marinated shrimp onto skewers; this makes grilling a total breeze and turns the shrimp into tempting little party sticks.
Step 3: Grill to Perfection
Once the grill is hot, lay the shrimp skewers on the grates and cook for 2–3 minutes per side. You’re looking for shrimp that are pink, opaque, and lightly charred along the edges—overcooking makes them tough, so keep a close eye. The aroma of pesto mingling with smoky grill notes is absolutely irresistible at this stage.
Step 4: Plate and Garnish
Transfer the grilled pesto shrimp to a platter while they’re still hot. Scatter on fresh basil and arrange lemon wedges around for an inviting look. The finishing touch: a final, generous squeeze of lemon over the shrimp to brighten everything up just before your first bite.
How to Serve Grilled Pesto Shrimp
Garnishes
Fresh garnishes are the key to making Grilled Pesto Shrimp pop on the plate and palate. A sprinkle of torn basil and a handful of lemon wedges add color and aroma, inviting everyone to dig in. You can even add a drift of shaved Parmesan or a scatter of toasted pine nuts for extra flair.
Side Dishes
This shrimp is a superstar with so many sides. Pile them over a bed of fluffy rice, twirl into pasta tossed with olive oil, or nestle atop a crisp green salad. If you’re feeling fancy, serve alongside grilled veggies or a chilled orzo salad—the perfect way to soak up all that extra pesto goodness.
Creative Ways to Present
Let your imagination run wild! Arrange Grilled Pesto Shrimp skewers on a rustic cutting board for sharing, or turn them into fun shrimp “boats” with lettuce cups and diced tomatoes. For cocktail hour, serve mini skewers as bite-sized appetizers alongside extra pesto for dipping—it’s a guaranteed crowd-pleaser.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers (which is rare, honestly!), let the shrimp cool to room temperature before storing. Place them in an airtight container and refrigerate for up to two days. The flavors intensify overnight, making them lovely for quick salads or wraps the next day.
Freezing
While freshly grilled pesto shrimp is always best, you can freeze leftovers. Transfer cooled shrimp to a freezer-safe bag or container. They’ll keep for up to two months, though the texture may change slightly upon thawing. Freeze in portion sizes for easy future lunches or dinners.
Reheating
To reheat, gently warm the shrimp in a skillet over medium-low heat or pop them in a 300°F oven for a few minutes, just until heated through. If microwaving, do so in short bursts and watch closely so the shrimp don’t overcook and become rubbery. A little fresh pesto tossed in after reheating brings them right back to life.
FAQs
Can I use frozen shrimp for Grilled Pesto Shrimp?
Absolutely! Just make sure to fully thaw and pat them dry first. Excess water can dilute the marinade and cause flare-ups on the grill, so removing as much moisture as possible is key for a great sear and deep flavor.
What’s the best way to thread shrimp onto skewers?
Thread each shrimp through both the head and tail end so they form a little “C” shape on the skewer. This keeps them secure and helps them cook evenly. If the shrimp are very large, you can double up for even meatier bites.
Can I make Grilled Pesto Shrimp without a grill?
You sure can! A stovetop grill pan, cast iron skillet, or even a broiler will deliver similar charred, smoky results. The important part is a hot surface and a few minutes on each side—no need for fancy equipment.
What kind of pesto works best for this recipe?
Classic basil pesto is always a winner, but don’t be afraid to experiment. Try arugula or spinach pesto for a peppery twist, or even a sun-dried tomato pesto for a deeper earthy note. Homemade or good-quality store-bought both work beautifully.
Can I make Grilled Pesto Shrimp ahead for a party?
Definitely! Marinate and skewer the shrimp up to a day in advance, then cover and refrigerate until you’re ready to grill. They cook so quickly you can have a fresh, vibrant platter on the table in minutes when guests arrive.
Final Thoughts
If you’re craving a fast and fabulous seafood dinner, give Grilled Pesto Shrimp a try—it’s one of those dishes you’ll reach for any time you want to wow yourself or your friends. With bold, herby flavors and that irresistible smoky char, there’s just nothing like it. Fire up the grill and fall in love with Grilled Pesto Shrimp tonight!
Print
Grilled Pesto Shrimp Recipe
- Total Time: 46 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Delight your taste buds with these succulent Grilled Pesto Shrimp skewers, a perfect blend of flavors from basil pesto and zesty lemon, grilled to perfection. A Mediterranean-inspired dish that is quick and easy to make.
Ingredients
Shrimp:
- 1 pound large shrimp, peeled and deveined, tails on if desired
Pesto:
- 1/2 cup basil pesto (homemade or store-bought)
Other:
- 2 tablespoons olive oil
- juice of 1/2 lemon
- salt and black pepper to taste
- lemon wedges and fresh basil for garnish
Instructions
- Marinate the Shrimp: In a large bowl, combine the shrimp, basil pesto, olive oil, lemon juice, salt, and black pepper. Toss until well coated. Refrigerate for at least 30 minutes.
- Preheat the Grill: Preheat grill over medium-high heat.
- Grill the Shrimp: Thread shrimp onto skewers. Grill for 2-3 minutes per side until pink and opaque with grill marks.
- Serve: Remove from grill, garnish with basil and lemon, and serve.
Notes
- If using wooden skewers, soak them in water for at least 30 minutes before grilling to prevent burning.
- Serve over pasta, salad, or rice for a complete meal.
- Prep Time: 10 minutes (plus 30 minutes marinating)
- Cook Time: 6 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/4 pound shrimp
- Calories: 220
- Sugar: 0g
- Sodium: 580mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 22g
- Cholesterol: 180mg
