Grilled pesto shrimp
Enjoy the flavors of summer with this grilled pesto shrimp recipe! Fresh basil, garlic, and a touch of parmesan create the perfect homemade pesto, coating succulent shrimp for a delicious and easy meal. Ready in minutes, it's the ideal dish for any grilling enthusiast.
- 06 Mar 2025
- Cook time 10 min
- Prep time 30 min
- 4 Servings
- 9 Ingredients
Grilled pesto shrimp is a delightful and flavorful dish that combines the aromatic essence of basil, the sharp bite of garlic, and the rich umami of parmesan cheese. This easy-to-make recipe is perfect for a summer barbecue or a quick weeknight dinner. The homemade pesto sauce brings a fresh and vibrant taste to the perfectly grilled shrimp, making it a crowd favorite.
Ingredients:
Instructions:
a. In a food processor or blender, combine the basil leaves, garlic clove, pine nuts, grated parmesan cheese, lemon juice, salt, and black pepper.
b. Pulse the mixture a few times.
c. Slowly add the olive oil while blending until you achieve a smooth consistency. Scrape down the sides as needed. Set the pesto aside.
a. In a large bowl, place the peeled and deveined shrimp.
b. Add about half of the prepared pesto sauce to the shrimp. Reserve the remaining pesto for later.
c. Mix well to coat the shrimp evenly. Cover the bowl and let it marinate in the refrigerator for at least 30 minutes.
a. Preheat your grill to medium-high heat.
a. If using wooden skewers, soak them in water for about 30 minutes to prevent burning.
b. Thread the marinated shrimp onto the skewers, ensuring they are evenly spaced.
a. Place the shrimp (or skewers) on the preheated grill.
b. Grill the shrimp for 2-3 minutes on each side, until they are opaque and cooked through. The shrimp should have nice grill marks and a slightly charred exterior.
a. Remove the shrimp from the grill and transfer to a serving platter.
b. Drizzle the reserved pesto over the grilled shrimp for added flavor.
c. Serve immediately, garnish with extra basil leaves and lemon wedges if desired.
Tips:
- Use fresh basil leaves for the most flavorful pesto.
- Toast the pine nuts lightly in a skillet before adding them to the pesto for an added depth of flavor.
- Marinate the shrimp in the pesto sauce for at least 15-20 minutes to allow the flavors to penetrate the shrimp.
- Preheat the grill to medium-high heat to ensure that the shrimp cook evenly and develop a nice char.
- Don’t overcook the shrimp; they should be opaque and slightly pink, which usually takes about 2-3 minutes per side.
- If using wooden skewers, soak them in water for at least 30 minutes prior to grilling to prevent them from burning.
Grilled pesto shrimp with basil, garlic, and parmesan is a simple yet impressive dish that is sure to please any seafood lover. The fresh, homemade pesto enhances the natural sweetness of the shrimp, creating a harmonious blend of flavors. Whether you're entertaining guests or just treating yourself to a gourmet meal at home, this recipe is a surefire way to deliver a delicious and satisfying culinary experience.
| Nutrition Facts | |
|---|---|
| Serving Size | 130 grams |
| Energy | |
| Calories 110kcal | 5% |
| Protein | |
| Protein 16g | 11% |
| Carbohydrates | |
| Carbohydrates 2.18g | 1% |
| Fiber 0.16g | 0% |
| Sugar 0.19g | 0% |
| Fat | |
| Fat 10g | 12% |
| Saturated 1.74g | 6% |
| Cholesterol 150mg | - |
| Vitamins | |
| Vitamin A 77ug | 8% |
| Choline 90mg | 17% |
| Vitamin B1 0.03mg | 3% |
| Vitamin B2 0.03mg | 3% |
| Vitamin B3 2.15mg | 13% |
| Vitamin B6 0.20mg | 12% |
| Vitamin B9 24ug | 6% |
| Vitamin B12 1.29ug | 54% |
| Vitamin C 2.08mg | 2% |
| Vitamin E 1.74mg | 12% |
| Vitamin K 14ug | 12% |
| Minerals | |
| Calcium, Ca 90mg | 7% |
| Copper, Cu 0.25mg | 28% |
| Iron, Fe 0.48mg | 4% |
| Magnesium, Mg 33mg | 8% |
| Phosphorus, P 310mg | 25% |
| Potassium, K 160mg | 5% |
| Selenium, Se 36ug | 63% |
| Sodium, Na 220mg | 15% |
| Zinc, Zn 1.38mg | 13% |
| Water | |
| Water 100g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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