Monica's favorite gear for
making Grilled Shrimp
These come in a variety of lengths. This 6" size is perfect for small individual servings of shrimp.
Skip the skewers and grill the shrimp in this basket to keep it from falling between the grill grates. Perfect for grilling veggies, too!
These 16" tongs are extra long to prevent burning your hand while grilling.

Pesto Grilled Shrimp

easy to make ahead and serve hot, room temperature or cold


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Pesto Grilled Shrimp Skewers

By Monica              8-10 6" skewers
Pesto Grilled Shrimp. These easy, tasty shrimp are so versatile. Try them on salad, as an appetizer or main course. Great for picnics. Serve hot, room temperature, or cold. #TheYummyLife #shrimp #grilledshrimp #makeahead #pesto

These easy, tasty shrimp are so versatile. Try them on salad, as an appetizer or main course. Great for picnics. Serve hot, room temperature, or cold.

Ingredients
  • 1 pound raw large or jumbo shrimp, peeled and deveined
  • 1/2 cup pesto, store bought or homemade*

Directions
*To make your own pesto, here's the recipe: https://www.theyummylife.com/How_to_make_Pesto

If using wooden skewers, place in shallow container and cover with water. Let them soak for at least 30 min.

Rinse and drain shrimp; pat dry with paper towels. Add shrimp and pesto to large bowl and gently toss until shrimp is uniformly coated.

Thread the shrimp onto skewers, piercing each shrimp through the head and tail. Alternate the direction of the tail as you thread them for an attractive presentation.

Preheat grill on high heat. Place shrimp skewers on hot grill and cook for 1-1/2 to 2 minutes on each side, just until opaque. Don't over cook. Grilled shrimp can be served right away or refrigerated and served the next day.

ALTERNATIVE METHOD: grill the shrimp in a basket. If you'd prefer to grill the shrimp without making skewers, use a grill basket so you don't have to worry about the shrimp falling between the grill grates. Place shrimp in a single layer in the basket and grill until it just turns opaque, use tongs to flip and grill the other side.

SERVING SUGGESTIONS:
--Cold with lightly dressed salad greens.
--Hot as a main dish, served over rice.
--Room temperature as an appetizer.


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Here's a yummy way to grill shrimp that couldn't be easier. It's as simple as mixing the shrimp with pesto, threading the shrimp onto skewers (or putting it in a grilling basket), and putting it on a hot grill for 4 minutes. Done!

Good at any temperature! This tasty shrimp is so versatile since it can be served hot, room temperature or cold. Serve it at room temperature for an appetizer, cold on a salad, or hot on top of rice for dinner.

Make ahead convenience. I'm a fan of recipes that can be made a day ahead to reduce last minute prep stress when I'm serving a meal. These shrimp skewers can be assembled up to a day ahead and refrigerated. You can refrigerate them before or after grilling the assembled skewers. 

Step-by-step photos for making
Pesto Grilled Shrimp

 

Step 1. Assemble the ingredients:

  • raw large or jumbo shrimp, peeled and deveined
  • pesto -- store bought or homemade (here's my recipe); pesto is all you need to add flavor to the shrimp, since it is already seasoned with basil, olive oil, garlic, salt, pepper, nuts, and parmesan cheese.

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Step 2. If you're using wooden skewers, start soaking them in water. This will help keep them from getting too burned on the grill. I used 6" skewers--a good size for individual servings. 

Step 3. Rinse shrimp, drain, and pat dry with paper towels.

Step 4. Add shrimp and pesto to a large bowl and toss gently until shrimp is evenly coated. 

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Step 5. Thread the shrimp onto skewers, piercing each shrimp through the head and tail. I alternated the direction of the tail as I threaded these--only because they look prettier that way.

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Step 6. Put the skewers on a hot grill. Grill for 1-1/2 to 2 minutes on each side, just until they turn opaque.

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It's important not to overcook the shrimp. It cooks very quickly and will turn tough and rubbery if you overdo it.

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Eat now or make ahead. The shrimp can be eaten hot right away. Or, you can put it in a dish, cover, and refrigerate it. I made this shrimp a day ahead, and it was ready to serve the next day.

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Another option: skip the skewers and grill the shrimp in a basket. If you'd prefer to grill the shrimp without making skewers, I recommend using a grill basket so you don't have to worry about the shrimp falling between the grill grates. Simply place the shrimp in a single layer in the basket and grill until it just turns opaque, then use tongs to flip and grill the other side. This is a fast and easy way to grill shrimp.

view on Amazon:  grill basketlong grill tongs

Click here to see it in action
Click to pause

The basket-grilled shrimp can be served piled on a plate or in a bowl.

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A great way to feed a crowd! I periodically make lunch for my sons' company Less Annoying CRM. Pesto shrimp skewers were part of a picnic-style Italian meal where everything on the menu could be served cold or at room temperature. That made it easy to prepare everything ahead at home and serve it when I arrived at their offices--no stressing about serving hot food. Also on the menu was my antipasto with creamy Italian dressing and no-cook cherry tomato sauce on pasta. Since no heating is required, this menu is great for outdoor picnics, too.

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These yummy shrimp skewers are so easy to make. They can be an appetizer or a main course served over rice. I love them on salads, too!

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Make it a Yummy day!

Monica

Link directly to this recipe Print this recipe
Pesto Grilled Shrimp Skewers
By Monica              Servings: 8-10 6" skewers
Ingredients
  • 1 pound raw large or jumbo shrimp, peeled and deveined
  • 1/2 cup pesto, store bought or homemade*
Directions
*To make your own pesto, here's the recipe: https://www.theyummylife.com/How_to_make_Pesto

If using wooden skewers, place in shallow container and cover with water. Let them soak for at least 30 min.

Rinse and drain shrimp; pat dry with paper towels. Add shrimp and pesto to large bowl and gently toss until shrimp is uniformly coated.

Thread the shrimp onto skewers, piercing each shrimp through the head and tail. Alternate the direction of the tail as you thread them for an attractive presentation.

Preheat grill on high heat. Place shrimp skewers on hot grill and cook for 1-1/2 to 2 minutes on each side, just until opaque. Don't over cook. Grilled shrimp can be served right away or refrigerated and served the next day.

ALTERNATIVE METHOD: grill the shrimp in a basket. If you'd prefer to grill the shrimp without making skewers, use a grill basket so you don't have to worry about the shrimp falling between the grill grates. Place shrimp in a single layer in the basket and grill until it just turns opaque, use tongs to flip and grill the other side.

SERVING SUGGESTIONS:
--Cold with lightly dressed salad greens.
--Hot as a main dish, served over rice.
--Room temperature as an appetizer.
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You might also like this similar recipe:

Spicy Grilled Shrimp
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Posted on Friday, June 1st, 2018

Looking for holiday gifts for the foodie in your life?
Here are a few gift guides I made to help:








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