Grilled Pesto Shrimp Recipe

If you’re looking for a quick, flavorful seafood dinner, this Grilled Pesto Shrimp Recipe is the perfect choice. Juicy shrimp are marinated in a homemade basil pesto, grilled until lightly charred, and tossed with extra pesto for a fresh, vibrant finish. Whether you’re hosting a summer barbecue or preparing an easy weeknight meal, this recipe comes together in under an hour.

Why You’ll Love This Recipe

• Ready in about 40 minutes.
• Fresh homemade basil pesto adds incredible flavor.
• Perfect for summer grilling and outdoor gatherings.
• Naturally gluten-free and low in carbohydrates.
• Family-friendly and easy enough for beginners.
• Great as a main course, appetizer, or salad topping.

Ingredients

• 2 pounds extra-large (26/30) or jumbo shrimp, peeled and deveined, tails on
• 6 tablespoons extra-virgin olive oil
• 1 cup fresh basil leaves
• 3 large garlic cloves, roughly chopped
• ¼ teaspoon red pepper flakes
• ½ teaspoon salt
• ¼ cup grated Parmigiano-Reggiano cheese
• ¼ cup walnuts
• 1 lemon, cut into wedges (optional)

Instructions

1. Thread the shrimp onto skewers if desired. Larger shrimp can be placed directly on the grill.
2. Add the olive oil, basil, garlic, red pepper flakes, salt, Parmigiano-Reggiano, and walnuts to a food processor or blender. Blend until smooth.
3. Reserve 2 tablespoons of pesto in a large serving bowl.
4. Coat the shrimp with the remaining pesto and marinate at room temperature for about 30 minutes.
5. Preheat the grill to medium-high heat.
6. Lightly oil the grill grates using paper towels and tongs.
7. Grill the shrimp for 2–3 minutes per side until they become pink, firm, and lightly charred. Avoid overcooking.
8. Transfer the grilled shrimp to the reserved pesto and gently toss to coat. This final layer of pesto gives the Grilled Pesto Shrimp Recipe even more fresh basil flavor.
9. Serve immediately with fresh lemon wedges.

Tips & Tricks

• Use fresh basil for the brightest pesto flavor.
• Jumbo shrimp stay juicier on the grill.
• Soak wooden skewers for at least 30 minutes before grilling.
• Don’t marinate the shrimp for longer than 30 minutes, as the garlic can overpower the delicate seafood.
• Substitute walnuts with pine nuts, almonds, or pecans.
• Add cherry tomatoes or zucchini to the skewers for a complete grilled meal.

Details

• Prep Time: 35 minutes
• Cook Time: 6 minutes
• Total Time: 41 minutes
• Yield: 6 servings
• Category: Main Course
• Method: Grilling
• Cuisine: American
• Difficulty: Easy
• Dietary Notes: Gluten-Free, Low-Carb

Notes

Serve with grilled vegetables, rice pilaf, pasta, couscous, or a crisp green salad. Leftover shrimp also makes an excellent filling for wraps, tacos, and grain bowls.

Nutrition (Approximate Per Serving)

• Calories: 340
• Protein: 34g
• Carbohydrates: 4g
• Fat: 21g

FAQ

Can I use frozen shrimp?

Yes. Thaw completely and pat dry before marinating.

Can I cook this without a grill?

Absolutely. A grill pan or cast-iron skillet works beautifully.

Can I make the pesto ahead of time?

Yes. Store homemade pesto in the refrigerator for up to 3 days before using.

What size shrimp works best?

Extra-large or jumbo shrimp grill evenly and stay juicy.

Can I bake the shrimp instead?

Yes. Bake at 425°F (220°C) for about 8–10 minutes until fully cooked.

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Freezer: Freeze cooked shrimp for up to 2 months.

Reheating: Warm gently in a skillet over low heat or enjoy chilled in salads or pasta.

Similar Recipes

• Chicken Mushroom Pasta
• Garlic Butter Grilled Shrimp

EASY Grilled Pesto Shrimp Recipe

Grilled Pesto Shrimp is an easy seafood recipe featuring juicy shrimp marinated in homemade basil pesto.

Print Recipe Pin Recipe

Prep Time 33 minutes mins

Course Main Course

Cuisine American

Ingredients

  

• 2 pounds extra-large 26/30 or jumbo shrimp, peeled and deveined, tails on
• 6 tablespoons extra-virgin olive oil
• 1 cup fresh basil leaves
• 3 large garlic cloves roughly chopped
• ¼ teaspoon red pepper flakes
• ½ teaspoon salt
• ¼ cup grated Parmigiano-Reggiano cheese
• ¼ cup walnuts
• 1 lemon cut into wedges (optional)

Instructions

 

• Thread the shrimp onto skewers if desired. Larger shrimp can be placed directly on the grill.
• Add the olive oil, basil, garlic, red pepper flakes, salt, Parmigiano-Reggiano, and walnuts to a food processor or blender. Blend until smooth.
• Reserve 2 tablespoons of pesto in a large serving bowl.
• Coat the shrimp with the remaining pesto and marinate at room temperature for about 30 minutes.
• Preheat the grill to medium-high heat.
• Lightly oil the grill grates using paper towels and tongs.
• Grill the shrimp for 2–3 minutes per side until they become pink, firm, and lightly charred. Avoid overcooking.
• Transfer the grilled shrimp to the reserved pesto and gently toss to coat. This final layer of pesto gives the Grilled Pesto Shrimp Recipe even more fresh basil flavor.
• Serve immediately with fresh lemon wedges.

Notes

Serve with grilled vegetables, rice pilaf, pasta, couscous, or a crisp green salad. Leftover shrimp also makes an excellent filling for wraps, tacos, and grain bowls.

Conclusion

This Grilled Pesto Shrimp Recipe combines fresh basil, garlic, Parmesan, and perfectly grilled shrimp into a meal that’s simple enough for busy weeknights yet impressive enough for entertaining. With its vibrant flavors, quick preparation, and versatile serving options, it’s sure to become one of your favorite shrimp recipes all year long.