Name: Pesto Shrimp Skewers Recipe
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Cuisine: Mediterranean
Ingredients: 1 lb. medium or large frozen shrimp, deveined, thawed; Extra virgin olive oil, for drizzling; Kosher salt, to taste; Freshly ground black pepper, to taste; 1/2 cup store-bought or homemade pesto, plus more for serving; 3 lemons, halved; 8 skewers (if using wooden skewers, soak in water at least 20 minutes before using)

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Introduction

Pesto shrimp skewers are a flavorful and easy-to-make dish perfect for grilling season. Juicy shrimp are brushed with vibrant pesto and charred to perfection, making a delicious appetizer or main course.

Close-up view of grilled shrimp skewers arranged on a white rectangular plate resting on a white marbled surface. Each skewer has about five large shrimp, cooked with light char marks and coated with a green herb sauce. The shrimp are pink-orange with slightly translucent white parts, showing a juicy texture. On the left side of the plate, there is a grilled lemon half, showing dark brown grill marks on its bright yellow and orange flesh. The overall image highlights the fresh, slightly charred, and colorful grilled shrimp against the clean white background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb. medium or large frozen shrimp, deveined, thawed
Extra virgin olive oil, for drizzling
Kosher salt
Freshly ground black pepper
1/2 cup store-bought or homemade pesto, plus more for serving
3 lemons, halved
8 skewers (if using wooden skewers, soak in water at least 20 minutes before using)

Instructions

Step 1: Prepare a grill for medium-high heat or heat a grill pan over medium-high heat; preheat for about 5 minutes. Thread the thawed shrimp onto the skewers. Drizzle each skewer with olive oil and season generously with kosher salt and freshly ground black pepper. Brush the shrimp with the pesto to coat evenly.
Step 2: Place the shrimp skewers on the grill. Cook, turning occasionally, until the shrimp turn opaque and are cooked through, about 4 to 5 minutes. Transfer the cooked shrimp to a serving platter.
Step 3: Place the lemon halves cut side down on the grill. Grill until charred in spots, about 2 to 3 minutes. Arrange the grilled lemons next to the shrimp skewers for squeezing over. Serve with extra pesto on the side.

Tips & Variations

For extra flavor, marinate shrimp in pesto for 15 minutes before skewering and grilling.
Substitute lemon with lime for a different citrus twist.
Try adding cherry tomatoes or bell pepper pieces to the skewers for added color and taste.
If you don’t have a grill, cook the shrimp in a hot grill pan or broil in the oven.

Storage

Store leftover shrimp skewers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over medium heat or enjoy cold on a salad. Grilled lemons can also be stored and reused within 1 day.

How to Serve

There is a white plate filled with five skewers of grilled shrimp, each skewer holding five shrimp. The shrimp are cooked with a light pink and orange color, covered with green herb sauce and grill marks on the surface. The shrimp tails have a darker reddish orange color, and the herb sauce looks chunky and moist. The plate is set on a white marbled texture. To the side, there is a small white bowl filled with the same green herb sauce. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh shrimp instead of frozen?

Yes, fresh shrimp can be used. Just ensure they are deveined and properly cleaned before skewering.

What if I don’t have skewers?

You can grill shrimp directly on the grill using a grill basket or cook them in a grill pan on the stove.