Grilled Pesto Shrimp
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Fresh basil pesto doubles as both the marinade and the sauce in this easy grilled pesto shrimp recipe. After a quick marinade, the shrimp cook in minutes for a fresh, flavorful dinner that’s perfect for summer entertaining or busy weeknights.
There are endless ways to use homemade pesto sauce—the Italian blend of olive oil, fresh basil, garlic, nuts, and Parmesan—but this grilled pesto shrimp is one of my favorites. Whether you serve it with pasta (it’s especially delicious with spaghetti aglio e olio) and a vegetable for dinner or as an appetizer, the shrimp disappear fast. Trust me, no matter how much you think you’ll need, make extra!
If you’re inspired to make a double batch of pesto, there are tons of ways to use it, from homemade pasta and pesto pizza to salads, soups, and sandwiches. And if you have leftovers, it freezes beautifully.
“Terrific dish that came together quickly. Another dinner to add to our rotation!”
What You’ll Need To Make Grilled Pesto Shrimp
For grilled pesto shrimp, you’ll need shrimp, extra-virgin olive oil, fresh basil, garlic, crushed red pepper flakes, salt, Parmigiano-Reggiano, walnuts, and lemon (optional).
For the shrimp, I use frozen extra large (26 to 30/lb) or jumbo (16 to 20/lb) shrimp labeled “shell split and deveined.” Come dinnertime, all I have to do is run the shrimp under cold water to quickly defrost, and then peel. Note that the “fresh” shrimp you see in the seafood case at the supermarket is typically thawed frozen shrimp; so, for the freshest shrimp, you’re better off buying it frozen and defrosting it yourself.
Step-by-Step Instructions
Step 1: Combine the pesto ingredients. In a food processor fitted, combine the olive oil, basil, garlic, red pepper flakes, salt, cheese, and walnuts.
Step 2: Process the pesto. Blend the ingredients until smooth.
Step 3: Marinate the shrimp. Reserve a few tablespoons of the pesto for serving, then toss the remaining pesto with the shrimp until well coated. Let the shrimp sit at room temperature for about 30 minutes.
Step 4: Grill and serve. Preheat the grill to medium-high heat. Grill the shrimp for a few minutes per side, until just cooked through. Toss the grilled shrimp with the reserved pesto just before serving. Serve with lemon wedges, if you like, and enjoy!
Pro Tip: Shrimp cook surprisingly fast, so start checking them early. As soon as they turn opaque and curl into a loose “C” shape, they’re done.
More EASY shrimp recipes you’LL Love
Grilled Pesto Shrimp
Ingredients
- 2 lb extra large (26 to 30/lb) or jumbo shrimp, peeled (tails left on) and deveined, thawed if frozen
- 6 tablespoons extra-virgin olive oil
- 1 cup basil leaves
- 3 large cloves garlic, roughly chopped
- ¼ teaspoon crushed red pepper flakes
- ½ teaspoon salt
- ¼ cup grated Parmigiano-Reggiano
- ¼ cup walnuts
- 1 lemon, cut into wedges, for serving (optional)
Instructions
- Thread the shrimp onto skewers, if desired. (I usually don't bother, unless the shrimp are on the smaller side, in which case they might slip through the grill grates.)
- In a food processor or blender, combine the olive oil, basil, garlic, red pepper flakes, salt, Parmigiano-Reggiano and walnuts. Process until the mixture is well blended. Reserve two tablespoons of the pesto in a bowl large enough to hold all of the shrimp and set aside. Pour the remaining pesto over the shrimp and let sit at room temperature for about 30 minutes to marinate.
- Preheat the grill to medium-high heat. Lightly dip a wad of paper towels in vegetable oil and, using tongs, carefully rub over the grates several times until glossy and coated. Place the shrimp on the grill and cook until plump and slightly charred, a few minutes per side. Transfer the cooked shrimp to the bowl with the reserved pesto and toss to coat evenly. Serve immediately.
Nutrition Information
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
Gluten-Free Adaptable Note
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
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Why so much sodium? 922 mg
Hi Joe, frozen shrimp has often been treated with a sodium solution, which contributes to that number. The added salt and cheese also boost the sodium. Feel free to reduce the salt and add more to taste if necessary.
So good. Cheated and used Costco pesto. Served with pilaf and tomato zucchini recipe.
Fantastic! I don’t have a grill so I broiled them on a rack about 5″ from the heat–2 or 3 mins per side. This version of pesto was perfect for the shrimp.
Hi Jenn,
We have a nut allergy in the family. Do you think the pesto would stil be good without the walnuts?
Hi Angela, for the correct texture, you’ll need to add something to the other ingredients. Either sunflower or pumpkin seeds should work nicely. I’d love to hear how the pesto turns out if you try it!
After grilling, I combined this with slow-baked cherry tomatoes, from your recipe. Wow! What a great combination! Took 5 min to prep each of the 2 dishes (the tomatoes started baking earlier of course) and the 2 together made the flavor really pop. Thanks Jenn! Next time, I’ll put the combo over angel hair with lemon and parmesan.
Sounds like a delicious combo!
This was another winning appetizer! I made this yesterday to go with drinks and apps on the deck and everyone loved it. Making them again tomorrow for a Canada Day party appetizer. Did them on the stove in two pans, one was a ceramic non-stick and the other was cast iron. The non-stick pan browned the shrimps well and were easy to turn. The coating stuck in the cast iron pan so they were lighter in colour but all got tossed in the remaining pesto and tasted great. Next time (tomorrow), will use two non-stick pans!