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🔥 Grilled Pesto Shrimp is your new summer favorite! Juicy shrimp marinated in basil pesto and lemon, then grilled to perfection. So easy! 🍋🍤
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Grilling season is my happy place. When the sun is shining and the grill is hot, I love making recipes that are quick, flavorful, and leave everyone asking for seconds. This pesto shrimp recipe checks every box. I threw it together one afternoon when I had leftover basil pesto and a bag of shrimp in the freezer. A squeeze of lemon, a little time to marinate, and dinner was on the table in under an hour. It’s now one of our go-to summer dishes.
Whether you’re looking for an easy weeknight meal or something impressive for your next BBQ, this grilled pesto shrimp is always a winner.
⭐ Why You’ll Love This Recipe
- Ready in under 40 minutes
- Packed with fresh flavor from basil pesto and lemon
- Pairs well with pasta, rice, or fresh veggies
- A fun twist on classic grilled shrimp
🛒 Ingredients & Substitutions
- shrimp – substitute with scallops or chunks of white fish
- basil pesto – substitute with sun-dried tomato pesto or chimichurri
- lemon juice – lime juice also works
- Parmigiano cheese – optional; use Asiago or omit
- lemon wedges – optional garnish for extra flavor
✨ Variations
- Add red pepper flakes to the marinade for a little heat
- Serve over creamy pasta or lemon rice
- Make it surf and turf with grilled steak or chicken
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🔥 Tips
- Soak wooden skewers to keep them from burning
- Use fresh lemon juice for the best taste
- Don’t overcook the shrimp – they cook quickly
❓ FAQs
Yes, just make sure they are thawed and patted dry before marinating.
You can marinate the shrimp up to a day ahead. Grill just before serving.
Use your favorite store-bought basil pesto or homemade pesto for a fresh flavor.
Try pasta, grilled veggies, or a crisp summer salad.
It’s best to use raw shrimp so they can absorb the flavor while grilling. Pre-cooked shrimp may overcook and turn rubbery.
The shrimp will turn pink and opaque, and the tails may curl slightly. This usually takes just 2 minutes per side.
Jumbo or large shrimp work best because they stay juicy on the grill and are easy to skewer.
Absolutely. Use a grill basket or place them directly on foil if you prefer not to use skewers.
🍽️ Other Recipes You May Enjoy
Main Dish
Grilled Shrimp
Fish and Seafood
Peel and Eat Shrimp
Air Fryer
Air Fryer Garlic Parmesan Shrimp
Southern Recipes
Southern Fried Shrimp
Grilled Pesto Shrimp
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Equipment
- Wooden skewers soaked
- gas grill or grill pan
- citrus juicer (optional)
Ingredients
- 1 pound jumbo shrimp, thawed and deveined (tail-on if preferred)
- ½ cup basil pesto, homemade or store-bought
- 1 tablespoon fresh lemon juice, about ½ lemon
- ¼ cup Parmigiano cheese, grated (optional), for serving
- lemon wedges, optional, for serving
Instructions
- Soak wooden skewers in water for at least 20 to 30 minutes to prevent burning.
- In a large mixing bowl, combine shrimp, pesto, and lemon juice. Toss gently to coat.
- Cover and refrigerate for 20 to 30 minutes to marinate.
- Preheat grill to medium-high heat.
- Thread 4 to 5 shrimp onto each skewer.
- Place shrimp skewers directly on the grill. Cook for 2 minutes per side, or until shrimp are opaque and cooked through.
- Remove from grill. Sprinkle with Parmigiano cheese and serve with lemon wedges, if using.
Notes
🥡 STORAGE
Store any leftover grilled shrimp in an airtight container in the fridge for up to 2 days.♨️ REHEATING
To reheat grilled pesto shrimp without drying it out:- Air Fryer: Preheat to 350°F. Place the shrimp in a single layer and heat for 2 to 3 minutes, or until warmed through.
- Microwave: Place the shrimp on a microwave-safe plate, cover with a damp paper towel, and heat on 50% power in 15- to 20-second bursts until just heated.
- Skillet: Heat a small amount of oil in a skillet over medium-low heat. Add shrimp and cook for 1 to 2 minutes per side, until warmed through.
- Oven: Wrap the shrimp in foil and reheat at 300°F for 8 to 10 minutes, or until heated through.
❄️ FREEZING
Freezing grilled pesto shrimp is not recommended, as it can negatively affect the texture. If you must freeze, wrap tightly and use within 1 month. Thaw in the refrigerator before reheating gently.💡 TIPS FOR BEST RESULTS
- Do not overcook the shrimp – they cook quickly and will become rubbery if left on the grill too long.
- Use fresh lemon juice for the best flavor.
- If using metal skewers, no soaking is necessary.
🍳 ALTERNATE COOKING METHODS
- Stovetop: Cook shrimp in a hot skillet over medium-high heat for 2 minutes per side.
- Oven broiler: Place shrimp on a foil-lined baking sheet and broil on high for 2 to 3 minutes per side.
♻️ LEFTOVERS
Use leftover shrimp to top a salad, stir into pasta, or tuck into wraps with your favorite dip.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
