Perfect Pesto Grilled Shrimp: Summer Delight

Grilled shrimp transforms into something extraordinary when paired with vibrant pesto. This recipe combines succulent seafood with aromatic basil, garlic, and parmesan cheese.

The result is a dish that’s both elegant and effortless.

Fresh shrimp absorbs the herb-packed marinade beautifully. The high heat of the grill creates a perfect char while keeping the interior tender.

Pesto adds layers of flavor that complement the natural sweetness of shellfish. This meal works perfectly for summer entertaining or quick weeknight dinners.

The prep time is minimal. The cooking takes just minutes. You can serve these shrimp as an appetizer, main course, or over pasta and salads.

The combination of smoky grill marks and bright green pesto creates visual appeal. Every bite delivers a burst of Mediterranean flavors that will have everyone asking for seconds.

Why Pesto Grilled Shrimp is a Must-Try

A Nutritional Powerhouse

Shrimp is not only low in calories but also packed with high-quality protein and essential nutrients like selenium, iodine, and vitamin B12. When paired with a homemade basil pesto, rich in heart-healthy fats and antioxidants, you get a dish that’s as nutritious as it is delicious.

Quick and Easy Preparation

This recipe is ideal for busy weeknights or spontaneous gatherings. With minimal prep time and a cook time of under 10 minutes, you can have a gourmet-quality meal on the table in no time.

Ingredients You’ll Need

For the Shrimp Marinade:

• 1½ pounds of large shrimp (peeled and deveined, tails on)
• ½ teaspoon sea salt
• ¼ teaspoon freshly ground black pepper
• 1 tablespoon olive oil
• Juice of ½ lemon

For the Pesto Sauce:

• 2 cups fresh basil leaves (packed)
• ½ cup grated Parmesan cheese
• ½ cup extra virgin olive oil
• ⅓ cup pine nuts (or walnuts as an alternative)
• 2 garlic cloves
• Salt and pepper to taste
• Optional: 1 teaspoon lemon zest for brightness

How to Make Pesto Grilled Shrimp

1. Prepare the Pesto

Start by making your pesto. In a food processor, combine the basil, Parmesan, pine nuts, and garlic. Pulse until finely chopped. While the processor is running, slowly drizzle in the olive oil until the mixture is smooth and creamy. Season with salt, pepper, and lemon zest if desired.

Tip: For a twist, try using arugula or cilantro instead of basil for a unique flavor profile.

2. Marinate the Shrimp

In a large bowl, toss the shrimp with olive oil, lemon juice, salt, and pepper. Add 2–3 tablespoons of the freshly made pesto and mix until the shrimp are well coated. Let it marinate for 15–30 minutes in the refrigerator.

3. Preheat the Grill

Heat your grill to medium-high (about 400°F). If using wooden skewers, soak them in water for 30 minutes to prevent burning.

4. Skewer and Grill

Thread the shrimp onto skewers, making sure they lay flat for even cooking. Grill for 2–3 minutes per side, or until the shrimp turn pink and slightly charred.

5. Serve and Garnish

Remove from the grill and brush with additional pesto. Serve hot with lemon wedges and a sprinkle of Parmesan.

Expert Tips for Grilling Shrimp

• Don’t overcook: Shrimp cook quickly. Overcooking can make them rubbery.
• Use jumbo shrimp: They’re easier to handle on the grill and less likely to dry out.
• Grill baskets: A great alternative if you don’t want to use skewers.
• Double up on pesto: Reserve some for dipping or drizzling over side dishes.

Delicious Pairing Ideas

Side Dishes

• Grilled vegetables: Zucchini, bell peppers, and asparagus pair beautifully.
• Lemon orzo salad: Adds a citrusy, refreshing contrast.
• Garlic bread: Perfect for soaking up extra pesto.

Beverages

• Crisp white wine: Try a Sauvignon Blanc or Pinot Grigio.
• Sparkling water with lime: Refreshing and palate-cleansing.
• Craft beer: A citrusy IPA complements the pesto’s herbal notes.

Variations to Try

Mediterranean Style

Add cherry tomatoes, olives, and feta cheese to the skewers for a Mediterranean twist.

Spicy Kick

Mix in a pinch of red pepper flakes or a dash of hot sauce into the pesto for a spicy version.

Vegan Option

Substitute shrimp with grilled tofu or mushrooms and use a vegan Parmesan alternative in the pesto.

Storage and Reheating Tips

• Refrigerate leftovers in an airtight container for up to 2 days.
• Reheat gently in a skillet over low heat or enjoy cold in a salad.
• Freeze uncooked marinated shrimp for up to 1 month (do not freeze cooked shrimp for best texture).

Health Benefits of Pesto Grilled Shrimp

• Brain Boosting: Omega-3s in shrimp support cognitive function.
• Heart Health: Olive oil and basil are rich in anti-inflammatory compounds.
• Muscle Building: High protein content supports lean muscle mass.
• Bone Support: Parmesan provides calcium and phosphorus.

Frequently Asked Questions

1. Can I use store-bought pesto?

Yes, but for the freshest flavor and optimal control over ingredients, homemade pesto is recommended. Look for high-quality brands with minimal preservatives if buying.

2. What type of shrimp is best?

Use large or jumbo wild-caught shrimp for the best flavor and texture. Avoid pre-cooked shrimp, as they may become tough when grilled.

3. Can I cook this indoors?

Absolutely. Use a grill pan or broil the shrimp in the oven. A cast-iron skillet also works well for a nice sear.

4. Is this recipe keto-friendly?

Yes! With no added sugars and healthy fats from olive oil and cheese, this dish fits perfectly into a keto diet.

5. How do I make it dairy-free?

Substitute the Parmesan with nutritional yeast or a dairy-free cheese alternative. The flavor will still be rich and satisfying.