Make this easy Pesto Shrimp two ways! Plump grilled shrimp are coated in pesto for a flavorful bite. They are the perfect healthy lunch, snack or appetizer.
Grilled Pesto Shrimp Skewers
Pesto Shrimp is one of those appetizers that looks super fancy, yet takes almost no time at all to prepare. I love to make these shrimp around the holidays for Christmas buffets, but they can just as easily take center stage on a football Sunday. And as you know, I LIVE for great appetizers!
This shrimp with pesto sauce is easily made with Basil and lime juice, and comes together in minutes!
Be sure to try my Air Fryer Shrimp and Shrimp Creole too!
Why You’ll Love this Recipe:
- QUICK AND EASY: Simple to prep, you can get these grilled shrimp on the table in just 15 minutes!
- HEALTHY: Low in carbs and calories, this is a great option for a light but tasty appetizer.
- SIMPLE INGREDIENTS: Made from scratch with a few basic ingredients, there’s nothing tricky about this recipe!
These pesto shrimp skewers are so perfect in their simplicity, fresh and flavorful these are a guaranteed hit!
How to make pesto shrimp
You can jump to the recipe card for full ingredients & instructions!
- Make the pesto in a food processor.
- Thread the shrimp onto a skewer.
- Brush the shrimp with the pesto.
- Grill on each side til cooked through.
Frequently Asked Questions
If you’ve never tried the shrimp and pesto combo, I beg you to rectify that immediately! Shrimp has a mild flavor and goes so well with dozens of delicious spices. But shrimp with pesto just really knocks it out of the park. This pesto sauce made from olive oil, garlic, lime juice and Parmesan cheese and fresh basil. Try them both, and see which is your favorite!
If you’re craving lighter meals after the heaviness of the holidays, this is the perfect recipe for you! Shrimp is naturally low in fat and high in protein and vitamins, and the pesto sauce is made from wholesome, natural ingredients. This shrimp pesto recipe serves up big booming flavors while keeping the calorie count low.
You can make the pesto up to a week ahead of time and keep it covered in the fridge, it is also freezer friendly. You can prep the shrimp a few hours ahead of time and keep them covered in the fridge til ready to grill. For best results, serve after cooking.
Serving Suggestions
I love to make a huge batch of these shrimp and serve them on skewers at game day buffets. They can really stand on their own. But you can easily serve them alongside rice, or veggies or even a salad for lunch. They’re so versatile, there’s really no wrong way to eat them.
Even my picky-eater husband loved these shrimp! Try both flavors and see which you like best!
Tips!
- If using frozen shrimp, thaw them fully and pat dry before coating with the pesto.
- Remove the shells and devein the shrimp. If you like, you can keep the tails on.
More Delicious Appetizers
From shrimp to chicken to cheesy delights, appetizers are my absolute fave! Try a few of these mouth watering recipes:
- Hot Shrimp Cocktail Dip
- Baked Blooming Onion
- Tequila Lime Tortilla Chips
- Pesto and Garlic Shrimp Bruschetta Recipe
Enjoy the vibrant, fresh flavors of these delectable little shrimp. Hope you love them as much as we do!
More Easy Seafood Recipes
If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy! You can also jump to recipe.
Pesto Shrimp Recipe
Ingredients
- 1 cup fresh basil chopped
- Juice from 1/2 a lime
- 1/4 cup olive oil
- 1/4 cup parmesan cheese grated
- 3 cloves of garlic minced
- 1 teaspoon fine sea salt
- 1 teaspoon pepper
Instructions
- Place the basil, lime juice, olive oil, parmesan cheese, garlic, salt and pepper in a strong blender or food processor. Pulse until full combined. Set aside.
- Place 5 shrimp on each skewer.
- Brush each side of the shrimp on each skewer with the pesto.
- Grill each side for approximately 4 minutes, brushing with more pesto as you flip. If the shrimp aren’t fully cooked (they will get smaller and become pink/white), cook for an additional 2 minutes on each side.
- Serve immediately. Enjoy!
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
- If using frozen shrimp, thaw them fully and pat them dry before coating with the pesto.
- Remove the shells and devein the shrimp. If you like, you can keep the tails on.
Nutrition Information
I love the two options! Mom is an avid cilantro hater so this would be great to make two ways and please the masses. :)
Yes!! I love cilantro but so many people don’t. Thanks Kimberly!
These look so yum! Love the vibrant colors!
Thanks Michelle!
I can think of a million and one way to serve this pesto shrimp! Looks amazing, as always! <3 <3 <3
Thanks girl!
Love simple & flavorful appetizers like this one! :) And I am team basil for sure.
(me too) :)
These have everything that I love in them! Adding this one to my list of meals for the family to try too!
Thanks Heather!!
These have everything that I love in them! Adding this one to my list of meals!
I love these! I wish I had a plate of them right now! Yum!
Thanks Des!
How much basil in the basil lime pesto?
Sorry, I didn’t see the link for the basil lime pesto right away. Looks very good. I’ll use it in something else while my husband eats it on the shrimp. ?
No worries at all! Hope you have a wonderful Christmas :)
Wow, this looks incredibly tasty.
Thank you Rahul!
I am with you on eating tapas all day! Both versions of this sound amazing!
Thanks so much Chandra!