If you’re looking for a summer dinner that’s quick, fresh, and bursting with flavor, this Grilled Pesto Shrimp will become your new favorite! Juicy shrimp are marinated in homemade basil pesto, then grilled until perfectly charred and tossed in even more vibrant sauce. It’s light, bright, and takes just 30 minutes to make; perfect for weeknights, backyard BBQs, or even date night dinners.
The combination of fresh basil, garlic, Parmesan, and olive oil gives these shrimp an Italian inspired twist that’s irresistible. Serve them with grilled veggies, pasta, or over a bed of rice for a complete meal that tastes like summer on a plate!
Why You’ll Love This Grilled Pesto Shrimp
- Fast and Easy: Ready in under 30 minutes, with just a few simple ingredients.
- Homemade Pesto Flavor: Fresh basil and Parmesan give the shrimp a rich, zesty coating.
- Grilled Perfection: Slightly smoky, charred edges add depth and texture.
- Versatile: Great on its own, in salads, or as a topping for pasta or rice bowls.
Ingredients
- 2 pounds extra large (26/30) or jumbo shrimp, peeled (tails left on) and deveined, thawed if frozen
- 6 tablespoons extra virgin olive oil
- 1 cup fresh basil leaves
- 3 large garlic cloves, roughly chopped
- ¼ teaspoon red pepper flakes
- ½ teaspoon salt
- ¼ cup grated Parmigiano-Reggiano
- ¼ cup walnuts
- 1 lemon, cut into wedges (for serving, optional)
Instructions
1Prepare the Shrimp: If you prefer, thread the shrimp onto skewers to make grilling easier; especially if they’re smaller and might fall through the grates.
2Make the Pesto: In a food processor or blender, combine olive oil, basil leaves, garlic, red pepper flakes, salt, Parmesan, and walnuts. Blend until smooth and well combined.
3Marinate the Shrimp: Transfer about 2 tablespoons of pesto to a large bowl and set aside for later. Pour the remaining pesto over the shrimp and toss well to coat. Let the shrimp marinate at room temperature for about 30 minutes to absorb all that delicious flavor.
4Grill the Shrimp: Preheat the grill to medium high heat. Lightly oil the grates using tongs and a paper towel dipped in vegetable oil.
Grill the shrimp for 2–3 minutes per side, or until they’re plump, pink, and slightly charred.
5Finish and Serve: Transfer the cooked shrimp to the bowl with the reserved pesto. Toss gently to coat, squeeze over some fresh lemon juice, and serve immediately.
Tips for Success
- Use Fresh Basil: It makes a big difference in flavor; avoid wilted or darkened leaves.
- No Grill? No problem! You can cook the shrimp on a stovetop grill pan or skillet.
- Nut Alternatives: You can swap the walnuts for pine nuts, almonds, or cashews.
- Make Ahead: Prepare the pesto up to 2 days in advance and keep it in the fridge.
Serving Ideas
Serve your Grilled Pesto Shrimp with:
- A side of grilled vegetables like zucchini, peppers, or asparagus.
- Garlic butter pasta or parmesan risotto for an Italian-style meal.
- On top of a fresh salad or wrapped in warm flatbread.
This recipe is perfect for summer cookouts, quick family dinners, or when you just want something that feels fancy without much effort.
Grilled Pesto Shrimp
Ingredients
- 2 pounds extra-large 26/30 or jumbo shrimp, peeled (tails left on) and deveined, thawed if frozen
- 6 tablespoons extra virgin olive oil
- 1 cup fresh basil leaves
- 3 large garlic cloves roughly chopped
- ¼ teaspoon red pepper flakes
- ½ teaspoon salt
- ¼ cup grated Parmigiano-Reggiano
- ¼ cup walnuts
- 1 lemon cut into wedges (for serving, optional)
Instructions
- Prepare the Shrimp: Thread the shrimp onto skewers if desired, especially if they’re smaller and could slip through the grill grates.
- Make the Pesto: In a food processor or blender, combine olive oil, basil, garlic, red pepper flakes, salt, Parmesan, and walnuts. Blend until smooth.
- Marinate: Set aside 2 tablespoons of the pesto in a large bowl for later. Pour the remaining pesto over the shrimp and toss to coat evenly. Let marinate for about 30 minutes at room temperature.
- Grill: Preheat the grill to medium-high heat. Lightly oil the grates using tongs and a paper towel dipped in vegetable oil.
- Grill shrimp for about 2–3 minutes per side, or until pink, plump, and lightly charred.
- Finish and Serve: Transfer grilled shrimp to the bowl with the reserved pesto and toss to coat. Serve immediately with lemon wedges, if desired.
Notes
- For the best flavor, use fresh basil leaves and good-quality olive oil.
- Swap walnuts with pine nuts, almonds, or cashews if preferred.
- If you don’t have a grill, cook the shrimp in a hot skillet or grill pan indoors.
- Make the pesto up to 2 days in advance and refrigerate until ready to use.
- Serve over buttered noodles, rice, or grilled vegetables.
- Make shrimp wraps or tacos with fresh greens and a drizzle of extra pesto.
- Pair with a glass of white wine for a light, elegant dinner.
