Pesto Grilled Shrimp is a simple yet sophisticated dish that brings together the fresh, herby flavors of homemade basil pesto with succulent, juicy shrimp. Perfect for a quick summer meal or an elegant appetizer, these shrimp are marinated in a vibrant pesto sauce and then grilled to perfection. The result is a dish that’s bursting with bright, zesty flavors and a hint of smoky char from the grill. Serve them as part of a light dinner with a side salad or skewer them up for a party-friendly appetizer that will leave your guests craving more.
Ingredients
- ½ cup basil, packed
- 1 small clove garlic
- 1 tablespoon pine nuts, toasted
- 2 tablespoons Parmigiano Reggiano (parmesan), grated
- 2 tablespoons olive oil
- 1 tablespoon lemon juice (about ¼ lemon)
- Salt and pepper, to taste
- 1 pound shrimp, peeled and deveined
Instructions
- Prepare the Pesto:
- In a food processor, combine the basil, garlic, toasted pine nuts, and grated Parmigiano Reggiano.
- With the food processor running, slowly add the olive oil and lemon juice through the feed tube. Process until smooth, scraping down the sides as needed.
- Season with salt and pepper to taste. If the pesto is too thick, you can add a little more olive oil or water to achieve the desired consistency.
- Marinate the Shrimp:
- Place the peeled and deveined shrimp in a large bowl. Add half of the prepared pesto to the shrimp and toss to coat evenly. Reserve the remaining pesto for serving.
- Cover and refrigerate the shrimp for at least 15-30 minutes to allow the flavors to meld.
- Preheat the Grill:
- Preheat your grill to medium-high heat (about 400°F/200°C).
- If you choose to use wooden skewers, immerse them in water for at least 20 minutes beforehand to avoid them burning during cooking.
- Grill the Shrimp:
- Thread the marinated shrimp onto skewers, piercing through both the head and tail to keep them secure.
- Grill the shrimp for 2-3 minutes per side, or until they are opaque and have a nice char.
- Serve:
- Remove the shrimp from the grill and transfer to a serving platter.
- Drizzle the reserved pesto over the grilled shrimp or serve it on the side for dipping.
- Garnish with a squeeze of fresh lemon juice and additional grated Parmesan if desired.
Conclusion
Pesto Grilled Shrimp is a wonderfully versatile dish that combines the fresh, vibrant flavors of basil pesto with the smoky char of the grill. It’s perfect for summer barbecues, quick weeknight dinners, or as an elegant appetizer at your next gathering. Pair these flavorful shrimp with a light pasta, a fresh green salad, or serve them on skewers for a finger-friendly treat. Whatever the occasion, this dish is sure to impress and delight with its simple yet bold flavors.
Pesto Grilled Shrimp: A Fresh and Flavorful Delight
Ingredients
- ½ cup basil packed
- 1 small clove garlic
- 1 tablespoon pine nuts toasted
- 2 tablespoons Parmigiano Reggiano parmesan, grated
- 2 tablespoons olive oil
- 1 tablespoon lemon juice about ¼ lemon
- Salt and pepper to taste
- 1 pound shrimp peeled and deveined
Instructions
- Prepare the Pesto:
- o In a food processor, combine the basil, garlic, toasted pine nuts, and grated Parmigiano Reggiano.
- o With the food processor running, slowly add the olive oil and lemon juice through the feed tube. Process until smooth, scraping down the sides as needed.
- o Season with salt and pepper to taste. If the pesto is too thick, you can add a little more olive oil or water to achieve the desired consistency.
- Marinate the Shrimp:
- o Place the peeled and deveined shrimp in a large bowl. Add half of the prepared pesto to the shrimp and toss to coat evenly. Reserve the remaining pesto for serving.
- o Cover and refrigerate the shrimp for at least 15-30 minutes to allow the flavors to meld.
- Preheat the Grill:
- o Preheat your grill to medium-high heat (about 400°F/200°C).
- o If you choose to use wooden skewers, immerse them in water for at least 20 minutes beforehand to avoid them burning during cooking.
- Grill the Shrimp:
- o Thread the marinated shrimp onto skewers, piercing through both the head and tail to keep them secure.
- o Grill the shrimp for 2-3 minutes per side, or until they are opaque and have a nice char.
- Serve:
- o Remove the shrimp from the grill and transfer to a serving platter.
- o Drizzle the reserved pesto over the grilled shrimp or serve it on the side for dipping.
- o Garnish with a squeeze of fresh lemon juice and additional grated Parmesan if desired.