Grilled pesto shrimp
Grilled pesto shrimp features succulent shrimp marinated in a homemade basil pesto, grilled to perfection for a smoky flavor. This dish is ideal for summer barbecues or quick weeknight dinners.
Cook time 10 min
Prep time 30 min
Ingredients:
2 cups basil leaves1 garlic clove
1 tbsp pine nuts
2 tbsp grated parmesan cheese
1 tbsp lemon juice
1 dash salt
1 dash black pepper
16 oz shrimps
2 tbsp olive oil
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.
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.
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.
Grilled pesto shrimp FAQ:
Grill the shrimp for 2-3 minutes on each side. They are done when they turn opaque and have nice grill marks.
Yes, you can prepare the pesto up to 1 day in advance. Store it in an airtight container in the refrigerator to keep it fresh.
Use peeled and deveined shrimp, preferably large or jumbo size for grilling. Fresh or frozen shrimp will work; just ensure they are thawed completely if using frozen.
Yes, you can use walnuts, almonds, or cashews as substitutes for pine nuts in the pesto. Each will change the flavor slightly, but they'll still work well.
Store any leftover grilled pesto shrimp in an airtight container in the refrigerator for up to 2 days. Reheat gently to avoid overcooking.
Cooking 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.
Nutrition Facts
4 ServingsCalories 110kcal
Protein 16g
Carbohydrates 2.18g
Fiber 0.16g
Sugar 0.19g
Fat 10g
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