Pesto Grilled Shrimp

Pesto Grilled Shrimp combines juicy, lightly charred shrimp with a bright homemade basil-pistachio pesto. Fresh parsley keeps the sauce vibrant, while Parmesan, garlic, and lemon bring savory depth and freshness. A small pinch of crushed red pepper adds gentle warmth without overpowering the shrimp.

The shrimp need only a short rest in the pesto before hitting a hot grill. As a result, they absorb plenty of flavor while staying firm and tender. A separate spoonful of fresh pesto goes on after grilling, giving every skewer a beautiful green finish.

Serve these shrimp with rice, pasta, grilled vegetables, or a crisp summer salad. They also make an impressive appetizer that requires surprisingly little work. Fast dinners do not usually look this special, but these skewers happily prove otherwise.

Recipe Yield: 4 servings

INGREDIENTS

1 1/2 lb jumbo raw shrimp (16–20 count), peeled, deveined, tails on, thawed if frozen, and patted very dry
1 lemon, cut into wedges
1 1/2 cups packed fresh basil leaves
1/2 cup packed fresh flat-leaf parsley leaves
1/4 cup roasted unsalted pistachios
1/4 cup finely grated Parmesan cheese
2 garlic cloves, roughly chopped
1 tbsp finely grated lemon zest
1 tbsp fresh lemon juice
3/4 tsp kosher salt, divided
1/4 tsp ground black pepper
1/4 tsp crushed red pepper flakes
1/3 cup plus 1 tbsp extra-virgin olive oil, divided
6 metal or wooden skewers
Neutral oil, for the grill grates

INSTRUCTIONS

1. Prepare the skewers:
If using wooden skewers, soak them completely in water for at least 30 minutes. Metal skewers require no soaking.

2. Make the pesto:
Pulse the pistachios and garlic in a food processor until finely chopped. Add the basil, parsley, Parmesan, lemon zest, lemon juice, 1/2 tsp salt, black pepper, and red pepper. Pulse until evenly chopped.

3. Add the olive oil:
With the processor running, slowly drizzle in 1/3 cup olive oil. Process just until the pesto is textured and spoonable. Transfer half to a clean bowl for serving.

4. Marinate the shrimp:
Toss the shrimp with the remaining pesto, 1 tbsp olive oil, and remaining 1/4 tsp salt. Refrigerate for 15 minutes while the grill heats.

5. Heat the grill:
Preheat an outdoor grill or grill pan over medium-high heat for about 10 minutes. Clean and lightly oil the grill grates.

6. Assemble the skewers:
Thread 4–5 shrimp onto each skewer, piercing each shrimp twice so it stays secure. Leave a little space between them and allow heavy excess pesto to drip away.

7. Grill the shrimp:
Grill the skewers for 2 minutes on the first side. Flip and cook for 1–2 minutes more, until lightly charred, pearly opaque, and curled into loose C-shapes. The largest shrimp should reach 145°F.

8. Finish and serve:
Brush the hot shrimp lightly with some reserved pesto. Serve immediately with the remaining pesto and fresh lemon wedges.

HELPFUL TIPS TO PERFECT THIS RECIPE

• Choose jumbo shrimp: Shrimp labeled 16–20 count are large enough to develop grill marks without overcooking immediately. They also stay securely on the skewers and make a more impressive presentation.
• Remove as much moisture as possible: Thoroughly pat the thawed shrimp dry before adding the pesto. Water prevents browning and can make the herb coating slide away from the shrimp.
• Keep the pesto coating light: Allow thick excess pesto to drip off before grilling. A light coating chars attractively, while an overly heavy coating can stick or scorch before the shrimp finish cooking.
• Watch the second side carefully: Shrimp often need less time after flipping. Remove them once they become opaque and form loose C-shapes rather than tight circles.