Pesto Grilled Shrimp Recipe

I just made Pesto Grilled Shrimp that’s bright, herb-forward, and seriously the kind of dish that makes a boring weeknight feel like a proper dinner.

I’m obsessed with Pesto Grilled Shrimp because it tastes like summer in one bite. I love how basil pesto coats the large shrimp and makes everything bright and garlicky.

Grilled Shrimp Recipes always promise quick satisfaction, but this one actually delivers: char, tang, herb punch. I crave that bright squeeze on hot shrimp.

And the mess on my fingers afterward? Totally worth it.

I don’t fuss with extras. Just shrimp that sings and sauce that sticks.

Simple, loud, green, and illegal-feeling delicious. Bring it to any table and watch it disappear.

Seriously, make it right now. You will not regret.

Ingredients

• Shrimp, protein, quick-cooking juicy bite you’ll love.
• Basically pesto, basil punch and creamy coating.
• Olive oil, keeps things slick and helps char.
• Plus lemon juice, bright zing that cuts the richness.
• Garlic, adds warm punch and that homey roasted vibe.
• Kosher salt, brings out the shrimp’s natural taste.
• Black pepper, subtle heat and earthy pop.
• Red pepper flakes optional, for a cheeky heat kick.
• Parmesan optional, nutty salty finish that sticks.
• Lemon wedges, extra squeeze if you want tang.
• Fresh basil leaves, pretty garnish and another fresh herb note.
• Skewers, make grilling easy and fun to serve.

Ingredient Quantities

• 1 pound large shrimp, peeled and deveined (tails on or off, your call)
• 3/4 cup basil pesto (homemade or store bought)
• 2 tablespoons extra virgin olive oil
• 1 tablespoon fresh lemon juice
• 2 garlic cloves, minced
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon red pepper flakes, optional
• 1/4 cup freshly grated Parmesan cheese, optional for serving
• Fresh lemon wedges, for serving
• Small handful fresh basil leaves, for garnish
• 8 to 10 wooden or metal skewers (if using wooden, soak before grilling)

How to Make this

1. Rinse and pat dry 1 pound large shrimp, then season them with 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper.

2. In a bowl mix 3/4 cup basil pesto, 2 tablespoons extra virgin olive oil, 1 tablespoon fresh lemon juice, 2 minced garlic cloves and 1/4 teaspoon red pepper flakes if you like a little heat.

3. Add the shrimp to the pesto mixture and toss until every piece is coated; cover and refrigerate for 15 to 30 minutes for quick flavor, or up to 2 hours for more depth. Don’t marinate much longer or the acid will start to cook the shrimp.

4. If using wooden skewers, soak 8 to 10 skewers in water for at least 30 minutes so they wont burn; metal skewers are fine without soaking.

5. Thread shrimp onto skewers, piercing once near the tail and once near the head so they stay flat. Leave a little space between each shrimp so heat circulates.

6. Preheat grill to medium high heat, oil the grates or brush shrimp lightly with a bit more olive oil so they dont stick. You can also use a grill pan on the stove.

7. Grill shrimp 2 to 3 minutes per side, total about 4 to 6 minutes, until opaque and slightly charred. Avoid overcooking or they will get rubbery.

8. Remove from grill and transfer to a plate, sprinkle with 1/4 cup freshly grated Parmesan cheese if using, and squeeze fresh lemon wedges over the top.

9. Garnish with a small handful of fresh basil leaves, adjust salt and pepper to taste, and serve immediately while hot.

10. Tip: save a little extra pesto for drizzling when serving, and these are great over salad, pasta or in a sandwich.

Equipment Needed

1. Large mixing bowl
2. Measuring cups and spoons
3. Cutting board and chef’s knife (for garlic and lemon)
4. Wooden or metal skewers (soak wooden ones first)
5. Grill or grill pan on the stove
6. Tongs or spatula for flipping shrimp
7. Pastry brush or spoon for oiling the grates and brushing pesto
8. Plate or platter for resting and serving

FAQ

Pesto Grilled Shrimp Recipe Substitutions and Variations

• Basil pesto: swap with cilantro chimichurri, sun dried tomato pesto, or a simple mix of fresh chopped basil and olive oil if you don’t have jarred pesto. Any of these keep the herby vibe, but expect different flavors.
• Large shrimp: use scallops, bite sized chicken breast, or firm white fish like cod or halibut. Cook times will change, so watch them closely so they don’t overcook.
• Extra virgin olive oil: substitute with avocado oil, grapeseed oil, or melted butter for a richer taste. These tolerate heat better and won’t go bitter on the grill.
• Fresh lemon juice: try lime juice, a splash of white wine vinegar, or lemon zest plus a little water. Lime gives a brighter pop, vinegar adds tang without extra citrus.

Pro Tips

1. Don’t marinate for more than 2 hours; the lemon in the pesto will start “cooking” the shrimp and make them mushy. Fifteen to thirty minutes is usually plenty for big shrimp to pick up flavor.

2. Thread each shrimp twice, once near the tail and once near the thicker end, so they stay flat and cook evenly. Leave a little space between each shrimp so they char instead of steaming.

3. Get the grill or grill pan really hot first and oil the grates or brush the shrimp lightly with oil right before cooking. High heat gives a quick sear, keeps them tender, and prevents sticking. Flip only once, after about 2 to 3 minutes.

4. Save a couple tablespoons of the pesto for after cooking and squeeze fresh lemon over the hot shrimp just before serving. A quick rest for a minute or two helps the juices redistribute so they arent dry.