Grilled Pesto Shrimp Skewers

Grilled Pesto Shrimp Skewers: Deliciously flavorful shrimp skewers smothered in homemade pesto, grilled to perfection! Try this easy & impressive summer recipe and wow your guests!

Summer vibes are calling! These Grilled Pesto Shrimp Skewers are the perfect fusion of fresh flavors and ease. A zesty blend of basil, parsley, garlic, and Parmesan cheese creates a rich pesto sauce that coats plump shrimp, while a quick grill time yields a tender, juicy interior.

Ready Time

45 mins


9 servings


  • 1 pound large shrimp, peeled and de-veined
  • 1/4 cup fresh basil leaves
  • 1/4 cup fresh parsley leaves
  • 1/4 cup pine nuts (or walnuts)
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup extra virgin olive oil
  • 2 cloves garlic, minced
  • 2 tablespoons freshly squeezed lemon juice
  • 1 teaspoon Dijon mustard
  • Salt and pepper, to taste
  • 9 bamboo skewers, soaked in water for at least 30 minutes


Preheat your grill to medium-high heat. In a food processor, combine basil leaves, parsley leaves, pine nuts, garlic, and a pinch of salt and pepper.

Process until the mixture is well combined and slightly smooth.

Add the Parmesan cheese and process until the cheese is well combined with the herb mixture. With the processor running, slowly pour in the olive oil through the top.

Process until the pesto reaches your desired consistency.

In a large bowl, whisk together the pesto, lemon juice, Dijon mustard, salt, and pepper. Add the shrimp to the bowl and toss to coat the shrimp evenly with the pesto mixture.

Thread 2-3 shrimp onto the end of each bamboo skewer, leaving a small space between each shrimp.

Place the skewers onto the grill and cook for 2-3 minutes per side, or until the shrimp are pink and cooked through. Serve immediately and enjoy your delicious Grilled Pesto Shrimp Skewers!


Use fresh and high-quality ingredients, especially the basil and parsley, to get the best flavor out of your pesto.

Make sure to soak the bamboo skewers in water for at least 30 minutes before grilling to prevent them from burning.

Don’t overprocess the pesto mixture, as it can quickly become too smooth and lose its freshness.

If you’re not using the pesto mixture immediately, you can store it in an airtight container in the fridge for up to a week or freeze it for up to 6 months.

You can adjust the amount of garlic and lemon juice to your taste, but be careful not to overpower the delicate flavor of the shrimp.

Make sure to pat the shrimp dry with paper towels before tossing them with the pesto mixture to remove excess moisture.

Don’t overcrowd the grill, cook the skewers in batches if necessary, to ensure even cooking and to prevent the shrimp from steaming instead of grilling.

You can serve the Grilled Pesto Shrimp Skewers as an appetizer or as a main course with your favorite sides, such as grilled vegetables or a simple green salad.

Nutrional Value

  • Calories: 220
  • Total Fat: 14g
  • Saturated Fat: 2.5g
  • Cholesterol: 120mg
  • Sodium: 250mg
  • Total Carbohydrates: 4g
  • Dietary Fiber: 0g
  • Sugars: 1g
  • Protein: 24g
Grilled Pesto Shrimp Skewers
Grilled Pesto Shrimp Skewers

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