Grilled Pesto Shrimp

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Grilled Pesto Shrimp is a quick, flavorful dish perfect for summer grilling. Made with basil pesto and lemon for a fresh, easy dinner idea.

Prep Time5

Cook Time4

Additional Time1

Total Time1 9

Course: Main Course

Cuisine: American

Servings: servings

Author: Jamie Sherman

Equipment

Wooden skewers soaked
mixing bowl
gas grill or grill pan
grill tool set
measuring cups and spoons
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.

Tip: Shrimp can get rubbery if overheated, so use gentle heat and avoid overcooking.

❄️ 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.

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