Make this easy Pesto Shrimp two ways! Plump grilled shrimp are coated in pesto for a flavorful bite. They are the perfect healthy lunch, snack, or appetizer.
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What’s in this Pesto Shrimp Recipe?
This shrimp with pesto sauce is easily made with Basil and lime juice, and comes together in minutes!
- Fresh Basil: The primary flavor in this pesto; light and herbal!
- Lime Juice: Adds a touch of acidity to balance the flavor of the pesto.
- Olive Oil: Helps emulsify the pesto and prevents the shrimp from burning on the grill.
- Parmesan Cheese: Adds a salty, umami element to the pesto.
- Garlic: Adds an earthy flavor and a pungent aroma to the pesto.
- Salt + Pepper: Enhances the natural flavors of both the shrimp and the pesto.
- Shrimp: Any size of shrimp will work. Your cooking time will vary depending on how large your shrimp are, so keep a close eye on them.
Pro Tip: If using frozen shrimp, thaw them fully and pat them dry before coating with the pesto.
Variations on Shrimp Pesto
You can change up the flavor of the pesto by incorporating sun-dried tomatoes, crushed red pepper flakes, cayenne pepper, roasted red peppers, or even Greek yogurt. Try swapping half of the basil for cilantro to create a cilantro-lime variation, or add some chopped kalamata olives for a Mediterranean twist!
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If you’ve never tried the shrimp and pesto combo, I beg you to rectify that immediately! Shrimp has a mild flavor and goes so well with dozens of delicious spices. But shrimp with pesto just really knocks it out of the park.
If you’re craving lighter meals after the heaviness of the holidays, this is the perfect recipe for you! Shrimp is naturally low in fat and high in protein and vitamins, and the pesto sauce is made from wholesome, natural ingredients. This shrimp pesto recipe serves up big booming flavors while keeping the calorie count low.
You can make the pesto up to a week ahead of time and keep it covered in the fridge. It is also freezer friendly. You can prep the shrimp a few hours ahead of time and keep them covered in the fridge til ready to grill. For best results, serve after cooking.
It takes just about 2-3 minutes per side to grill shrimp, so 4-6 minutes total. Properly cooked shrimp are an opaque white color with some pink and bright red accents and 120°F internally.
Preheat the grill with the lid closed, then open the grill to cook the shrimp. They cook so fast that there’s no need to close the grill. Plus, you’ll want to monitor them as they cook to ensure they aren’t overcooked.
How to Store and Reheat
Store leftover pesto shrimp in an airtight container in the refrigerator for up to 3 days. Reheat in a pan with a little bit of olive oil set over medium-low heat until warmed through.
How to Freeze
Freeze shrimp in an airtight container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Serving Suggestions
I love to make a huge batch of these shrimp and serve them on skewers at game day buffets. They can really stand on their own. But you can easily serve them alongside cilantro lime rice, grilled veggies, pesto pasta salad, or even a salad for lunch. They’re so versatile, there’s really no wrong way to eat them.
Pesto Shrimp Recipe
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Ingredients
- 1 cup chopped fresh basil
- ½ lime juiced
- ¼ cup olive oil
- ¼ cup freshly grated Parmesan cheese
- 3 cloves garlic minced
- 1 teaspoon fine sea salt
- 1 teaspoon ground black pepper
- 1 pound shrimp peeled & deveined; tails on or off (about 20 shrimp)
Recommended Equipment
Instructions
- Preheat your grill to medium (350-450°F). Place 5 shrimp on each skewer.
- Place the basil, lime juice, olive oil, Parmesan cheese, garlic, salt, and pepper in a strong blender or food processor. Pulse until fully combined. Set aside.1 cup chopped fresh basil, ½ lime, ¼ cup olive oil, ¼ cup freshly grated Parmesan cheese, 3 cloves garlic, 1 teaspoon fine sea salt, 1 teaspoon ground black pepper
- Brush each side of the shrimp on each skewer with the pesto.
- Grill each side for approximately 2-3 minutes, brushing with more pesto as you flip. If the shrimp aren't fully cooked (they will get smaller and become pink/white), cook for an additional 2 minutes on each side.
- Serve immediately. Enjoy!
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
- If using frozen shrimp, thaw them fully and pat them dry before coating with the pesto.
- Remove the shells and devein the shrimp. If you like, you can keep the tails on.
Nutrition Information
More Shrimp Recipes We Love
- Shrimp Creole
- Skillet Chipotle Shrimp
- Blackened Shrimp Alfredo
- Bacon Wrapped Shrimp
- Garlic Butter Shrimp
- Spicy Mexican Shrimp
- Shrimp and Grits
Excellent using store-bought Costco pesto instead of making my own. I sopped up pesto from the pan as it was sautéing that had melted off the shrimp to baste it and save on using more pesto. Also, shrimp should only be cooked for 4 minutes TOTAL, not “per side”, otherwise you end up with chewy rubber for a protein.