Grilled Pesto Shrimp Skewers Recipe

Easy Grilled Pesto Shrimp Skewers are a flavorful, low‑carb option that works equally well as an appetizer or a main course. Tender jumbo shrimp are marinated in bright basil pesto, threaded onto skewers, and grilled until just opaque. Quick to prepare, healthy, and crowd‑pleasing, these skewers are a perfect choice for summer cookouts and weeknight dinners.

Now that grilling season is here, try this simple and healthy pesto shrimp recipe. We enjoy it often in summer because it’s quick to grill, full of fresh flavor, and pairs well with salads, pasta, or served on its own as a light appetizer.

What Kind of Shrimp to Use

For best results, use jumbo or colossal shrimp (21/25 count is ideal). The larger size holds up well on the grill and stays juicy when cooked. Buy fresh shrimp on the day you plan to cook, or thaw frozen shrimp completely before marinating. Peel and devein the shrimp and remove the tail if you prefer—for this recipe peeling helps the pesto penetrate the shrimp.

How to Make Pesto

You can make homemade pesto or use a good‑quality store‑bought jar for convenience. Homemade pesto is simple and fresh‑tasting; blend the ingredients until smooth and adjust seasoning to taste. Either option produces delicious pesto that complements grilled shrimp beautifully.

Basic pesto ingredients:

• Fresh basil leaves
• Fresh garlic
• Parmigiano-Reggiano (grated)
• Pine nuts (toasted, optional)
• Extra virgin olive oil

How to make pesto: In a food processor, pulse basil, garlic, grated Parmigiano‑Reggiano, salt, and pepper until combined. With the processor running, slowly stream in extra virgin olive oil until the pesto reaches a smooth but slightly textured consistency. Taste and adjust salt and pepper as needed.

Step‑By‑Step Instructions

This recipe is straightforward and fast to prepare. Follow these steps for juicy, flavorful shrimp skewers.

1. Marinate the shrimp – Combine raw shrimp and pesto in a bowl, mix to coat, cover, and refrigerate for at least one hour or overnight for deeper flavor.
2. Soak wooden skewers – If using wooden skewers, soak them in water for 20 minutes to prevent burning. Metal skewers do not require soaking.
3. Skewer the shrimp – Thread shrimp onto skewers, leaving a little space between each to ensure even cooking. Plan on about 5–7 shrimp per skewer depending on size.
4. Grill – Preheat the grill or indoor grill pan to medium heat. Lightly oil the grates or spray with non‑stick spray. Grill shrimp 3–4 minutes per side, or until they turn pink and opaque. Avoid overcooking to prevent a rubbery texture.

Pro tip: Keep your grill clean for the best results and flavor transfer.

Serving Suggestions

Serve the skewers on a platter over mixed greens with lemon wedges for squeezing, or leave them on the sticks for a fun handheld appetizer. They also pair wonderfully with a simple pasta, crusty bread, or a summer salad. Because this dish is low‑carb and naturally gluten‑free, it’s a crowd‑friendly choice.

Pesto Shrimp with Pasta

For a heartier meal, toss the grilled shrimp with cooked pasta. Cook 8 ounces of angel hair or your preferred pasta in salted water until al dente, reserving ½ cup of the starchy cooking water. Combine the pasta with shrimp and a little reserved water, stirring until the sauce clings to the pasta. Finish with grated Parmesan and serve immediately.

Ingredients

• For the basil pesto: 1 cup fresh basil leaves (chopped), 1 clove garlic, 1/4 cup grated Parmigiano‑Reggiano, 1 tablespoon pine nuts (toasted, optional), 3 tbsp extra virgin olive oil, salt and pepper to taste.
• For the shrimp: 1½ lbs fresh jumbo shrimp (peeled and deveined), salt and fresh pepper to taste, 7–10 wooden or metal skewers.

Equipment

• Mixing bowl
• Grill or indoor grill pan
• Kitchen tongs
• Food processor or mini chopper (for pesto)

Tips & Tricks

• Don’t pack shrimp too tightly on the skewers—give each piece some space so they cook evenly.
• The most important rule for great shrimp: do not overcook. Shrimp cook quickly and become tough if left on the heat too long.
• If using wooden skewers, soak them for at least 20 minutes to prevent burning. Metal skewers are a convenient alternative.
• Serve with lemon wedges so diners can add a squeeze of fresh lemon to brighten the flavors.
• Best eaten the day you make them for optimal texture and flavor.

Recipe FAQs

Nutrition (approximate)

Per serving (approx.): 307 kcal, 1 g carbohydrates, 38 g protein, 16 g fat. Nutrition values are estimates and will vary based on ingredients and portion sizes.

Enjoy these grilled pesto shrimp skewers as a quick weeknight dinner, a light appetizer, or the highlight of your next barbecue. Make extra—this family favorite disappears fast!