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)

Description

This Pesto Shrimp recipe is a vibrant and flavorful dish that combines juicy grilled shrimp with a fresh and herby homemade pesto sauce. Perfect for summer cookouts, quick weeknight dinners, or as a delicious appetizer, this meal comes together in just 15 minutes. The freshly prepared basil pesto perfectly complements the tender shrimp, making it a dish that everyone will love.

Ingredients

Units Scale

For the Pesto Sauce:

1 cup chopped fresh basil
1/2 lime, juiced
1/4 cup olive oil
1/4 cup freshly grated Parmesan cheese
3 cloves garlic, minced
1 teaspoon fine sea salt
1 teaspoon ground black pepper

For the Shrimp:

1 pound shrimp, peeled & deveined (tails on or off)
Skewers (if using)

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Instructions

Prepare the Shrimp:
Preheat your grill to medium heat (350-450°F). If using bamboo skewers, soak them in water for about 30 minutes to prevent burning. Thread 5 shrimp onto each skewer.
Make the Pesto Sauce:
Combine the basil, lime juice, olive oil, Parmesan cheese, minced garlic, salt, and black pepper in a blender or food processor. Pulse until the mixture forms a smooth, thick pesto. Set it aside for coating the shrimp.
Brush the Shrimp with Pesto:
Generously brush each side of the shrimp on the skewers with the prepared pesto sauce, ensuring every piece is well-coated.
Grill the Shrimp:
Place the shrimp skewers on the preheated grill. Cook for 2-3 minutes on each side, brushing with more pesto as you flip them. The shrimp should shrink slightly and take on a pink-white hue when they’re fully cooked. If needed, cook for an additional 2 minutes on each side.
Serve:
Remove the shrimp from the grill, transfer to a serving dish, and serve immediately. Pair with your favorite side dishes like a fresh salad or roasted vegetables. Enjoy!

Notes

Frozen shrimp: If using frozen shrimp, thaw completely and pat them dry before applying the pesto.
Cleaning shrimp: Ensure the shrimp are properly peeled and deveined. Keeping the tails on is optional but can make for a more attractive presentation.
Storage: Leftover pesto shrimp can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months. Reheat gently on the stovetop or grill.

Nutrition

Serving Size: 5 shrimp
Calories: 200
Sugar: 1g
Sodium: 670mg
Fat: 14g
Saturated Fat: 3g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 2g
Fiber: 0g
Protein: 18g
Cholesterol: 150mg