Juicy shrimp marinated in pesto and grilled to perfection.
Fresh, light, and bursting with flavor, this dish is perfect for summer cookouts or quick weeknight meals.
Why You’ll Love This Recipe
Quick and easy—ready in under 30 minutes.
Bursting with fresh basil pesto flavor.
Perfect for grilling season or as a party appetizer.
Pairs beautifully with pasta, rice, or fresh salad.
What You’ll Need (Ingredient Highlights)
Jumbo shrimp – Deveined and tail-on for easy grilling.
Basil pesto – Homemade or store-bought for a herby kick.
Lemon juice – Adds brightness and balances the pesto.
Parmigiano cheese – Optional, but adds a salty, nutty finish.
Lemon wedges – For serving with extra freshness.
Pro Tips Before You Start
Soak wooden skewers to prevent burning.
Don’t over-marinate shrimp—30 minutes is plenty.
Grill shrimp quickly; they cook in just a few minutes.
Have lemon wedges ready for serving right off the grill.
How to Make Grilled Pesto Shrimp
Step 1 – Prepare skewers
Soak wooden skewers in water for 20–30 minutes.
Step 2 – Marinate shrimp
Mix shrimp, pesto, and lemon juice in a bowl.
Cover and refrigerate for 20–30 minutes.
Step 3 – Grill
Preheat grill to medium-high. Thread 4–5 shrimp per skewer.
Grill 2 minutes per side until shrimp are opaque.
Step 4 – Serve
Remove from grill, sprinkle with Parmigiano, and serve with lemon wedges.
What to Serve It With
Lemon orzo or garlic butter pasta.
A crisp green salad with vinaigrette.
Grilled vegetables for a complete summer meal.
Crusty bread to soak up extra pesto.
Variations / Substitutions
Swap pesto for sun-dried tomato pesto or chimichurri.
Use lime juice instead of lemon for a twist.
Skip skewers and cook shrimp in a grill basket.
Sprinkle with chili flakes for a spicy kick.
Storage & Leftovers
Store leftovers in an airtight container in the fridge up to 2 days.
Reheat gently in a skillet—avoid overcooking.
Enjoy cold on top of a salad for a quick lunch.
FAQs
Can I use frozen shrimp?
Yes, just thaw completely before marinating.
Do I need to peel shrimp first?
Yes, peel and devein them, but you can leave the tails on if you prefer.
Can I cook these without a grill?
Yes, use a stovetop grill pan or even broil them in the oven.
How do I know when shrimp are done?
They should turn pink and opaque with a slight curl.
Final Thoughts
Grilled pesto shrimp is simple, flavorful, and versatile.
It’s a dish you’ll want to make again and again for summer gatherings or easy dinners.
Grilled Pesto Shrimp
Ingredients
Method
- Soak skewers for 20–30 minutes.
- Combine shrimp, pesto, and lemon juice in a bowl. Chill 20–30 minutes.
- Preheat grill to medium-high. Thread shrimp onto skewers.
- Grill 2 minutes per side until shrimp are opaque.
- Sprinkle with cheese and serve with lemon wedges.
- See full steps with tips & photos → https://theboatshedcafe.com/grilled-pesto-shrimp/
Notes
- If using metal skewers, skip the soaking step.
- For extra flavor, brush skewers with more pesto right after grilling.
- Works well under a broiler if you don’t have a grill.
My name is Isabella, and this space was born from years of stirring sauces at sunset, baking cookies while the kids played on the porch, and finding comfort in a homemade meal after long, busy days. Here you’ll find delicious, reliable recipes made with simple ingredients, plus easy step-by-step photos and videos to help you cook confidently at home.