Can I use frozen shrimp for this recipe?

Absolutely! Just make sure to thaw them completely in the refrigerator overnight or under cold running water, then pat them thoroughly dry with paper towels before proceeding. Excess moisture will prevent proper browning and dilute the pesto flavor.

What can I substitute for fresh basil if I can't find any?

While fresh basil creates the most vibrant flavor, you can substitute spinach with a smaller amount of dried basil (about 1-2 tablespoons) in a pinch. You'll lose some of the signature basil punch, but will still get a delicious green sauce. Alternatively, try using another fresh herb like cilantro or parsley for a different but equally delicious profile.

Can I make this recipe without a grill?

Definitely! A grill pan on the stovetop works beautifully, or you can broil the shrimp for 2-3 minutes per side. You can even sauté them in a hot skillet with a touch of olive oil for about 2 minutes per side until pink and cooked through.

Is there a dairy-free version of this recipe?

Yes! Simply omit the Parmesan cheese and add an extra tablespoon of olive oil plus 1-2 tablespoons of nutritional yeast for a similar umami flavor. Some toasted pine nuts in the pesto will also help create body and richness without the cheese.

Grilled Pesto Shrimp Recipe

Name: Grilled Pesto Shrimp Recipe
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: American
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); Skewers (if using)

This mouthwatering Grilled Pesto Shrimp recipe transforms simple ingredients into a flavor explosion that’s ready in just 15 minutes. Plump, juicy shrimp coated in vibrant homemade basil pesto and quickly grilled to perfection makes for an impressive yet effortless meal. Perfect for summer gatherings or a quick weeknight dinner when you’re craving something special without the fuss!

Why You’ll Love This Recipe

Lightning Fast: From start to finish in 15 minutes! This is the ultimate quick-fix dinner that doesn’t sacrifice flavor for convenience.
Fresh Flavors: The homemade pesto is bright, herbaceous, and miles ahead of anything store-bought. When it coats those succulent grilled shrimp? Pure magic!
Versatile: Serve it as an appetizer, main course, or add it to pasta, salads, or wraps for a complete meal.
Impressive Yet Simple: This dish looks and tastes like something from a high-end restaurant, but it’s ridiculously easy to make at home.

Ingredients You’ll Need

Fresh Basil: The star of our pesto, bringing that distinctive sweet, peppery flavor. Make sure it’s fresh and bright green for the best results.
Lime: Adds brightness and balances the richness of the olive oil and cheese. The acidity really makes the other flavors pop.
Olive Oil: Use a good quality extra virgin olive oil here – it’s a key flavor component, not just a cooking medium.
Parmesan Cheese: Freshly grated is non-negotiable! It adds saltiness, umami, and helps bind the pesto together.
Garlic: Provides essential pungency and depth. Fresh cloves make all the difference compared to pre-minced.
Salt and Pepper: Simple seasonings that enhance every other ingredient in the dish.
Shrimp: The protein canvas for our pesto masterpiece. Look for plump, firm shrimp that smell fresh, never fishy.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Pasta Perfection

Toss the grilled pesto shrimp with your favorite pasta for a complete meal. Add some cherry tomatoes and a squeeze of lemon for extra freshness.

Mediterranean Style

Add some diced red bell peppers, cherry tomatoes, and crumbled feta cheese to the skewers before grilling for a Mediterranean twist.

Spicy Kick

Add a pinch of red pepper flakes to the pesto or mix in a finely chopped jalapeño for heat lovers.

Nutty Alternative

Traditional pesto includes pine nuts – feel free to add 2-3 tablespoons to the blender for authentic flavor and extra texture.

How to Make Grilled Pesto Shrimp

Step 1: Prepare Your Grill and Shrimp

Preheat your grill to medium heat (350-450°F). While it’s heating, thread about 5 shrimp onto each skewer. If using wooden skewers, soak them in water for 30 minutes beforehand to prevent burning.

Step 2: Make the Fresh Pesto

Combine fresh basil, lime juice, olive oil, freshly grated Parmesan, minced garlic, salt, and pepper in a blender or food processor. Pulse until you achieve a vibrant green, smooth consistency with small flecks of basil still visible.

Step 3: Apply the Pesto

Generously brush the pesto onto both sides of the skewered shrimp. The thick coating will infuse flavor and help prevent the shrimp from drying out on the grill.

Step 4: Grill to Perfection

Place the skewers on the preheated grill and cook for 2-3 minutes per side. The shrimp will turn pink and slightly opaque when done. Brush with additional pesto when flipping for an extra flavor boost.

Step 5: Serve

Remove from the grill and serve immediately while the shrimp are still hot and juicy.

Pro Tips for Making the Recipe

Don’t Overcook: Shrimp cook incredibly quickly. They’re done when they turn pink and form a “C” shape. If they curl into a tight “O,” they’re overcooked.
Room Temperature Shrimp: Take your shrimp out of the refrigerator about 15 minutes before cooking so they grill more evenly.
Save Some Pesto: Reserve a small portion of the pesto to brush on right before serving for the freshest flavor.
Skewer Smarts: Double-skewer your shrimp (using two parallel skewers) to prevent them from spinning when you try to flip them.
Keep It Dry: Pat your shrimp completely dry before applying the pesto – moisture will prevent proper browning and cause the pesto to slide off.

How to Serve

Perfect Pairings

Serve these flavorful shrimp with a side of lemon garlic orzo, a crisp cucumber salad, or grilled vegetables for a complete meal. A chilled glass of Pinot Grigio or Sauvignon Blanc beautifully complements the herby, bright flavors.

Appetizer Style

For a party appetizer, serve the grilled shrimp on a platter with extra pesto for dipping and lemon wedges for squeezing.

Family-Style Bowls

Create a build-your-own bowl night with these shrimp as the protein option alongside rice, quinoa, various veggies, and additional sauces.

Make Ahead and Storage

Storing Leftovers

Store cooled pesto shrimp in an airtight container in the refrigerator for up to 3 days. Keep the shrimp and any unused pesto separate for best results.

Freezing

While fresh is best, you can freeze the cooked shrimp for up to 3 months. Thaw overnight in the refrigerator before using. The texture may change slightly but the flavor will still be delicious.

Reheating

For best results, reheat gently in a skillet over medium-low heat just until warmed through. Microwaving is convenient but can make the shrimp tough – if you must use the microwave, cover with a damp paper towel and heat in 15-second intervals.

Pesto can be made 2-3 days ahead and stored in an airtight container with a thin layer of olive oil on top to prevent browning.

FAQs

Can I use frozen shrimp for this recipe?

Absolutely! Just make sure to thaw them completely in the refrigerator overnight or under cold running water, then pat them thoroughly dry with paper towels before proceeding. Excess moisture will prevent proper browning and dilute the pesto flavor.
What can I substitute for fresh basil if I can’t find any?

While fresh basil creates the most vibrant flavor, you can substitute spinach with a smaller amount of dried basil (about 1-2 tablespoons) in a pinch. You’ll lose some of the signature basil punch, but will still get a delicious green sauce. Alternatively, try using another fresh herb like cilantro or parsley for a different but equally delicious profile.
Can I make this recipe without a grill?

Definitely! A grill pan on the stovetop works beautifully, or you can broil the shrimp for 2-3 minutes per side. You can even sauté them in a hot skillet with a touch of olive oil for about 2 minutes per side until pink and cooked through.
Is there a dairy-free version of this recipe?

Yes! Simply omit the Parmesan cheese and add an extra tablespoon of olive oil plus 1-2 tablespoons of nutritional yeast for a similar umami flavor. Some toasted pine nuts in the pesto will also help create body and richness without the cheese.

Final Thoughts

This Grilled Pesto Shrimp recipe proves that spectacular flavor doesn’t require complicated techniques or hours in the kitchen. The vibrant homemade pesto transforms ordinary shrimp into a meal worthy of special occasions, yet simple enough for any weeknight. Give it a try the next time you’re craving something that feels special but fits into your busy schedule – your taste buds (and dinner guests) will thank you!