Pesto Shrimp Recipe

Course: Appetizer

Cuisine: American

Prep Time: 5

Cook Time: 10

Total Time: 15

Servings:

Calories: 234kcal

These grilled shrimp skewers are covered with pesto and grilled to perfection.

Preheat your grill to medium (350-450°F). Place 5 shrimp on each skewer.
Place the basil, lime juice, olive oil, Parmesan cheese, garlic, salt, and pepper in a strong blender or food processor. Pulse until fully combined. Set aside.
1 cup chopped fresh basil, ½ lime, ¼ cup olive oil, ¼ cup freshly grated Parmesan cheese, 3 cloves garlic, 1 teaspoon fine sea salt, 1 teaspoon ground black pepper
Brush each side of the shrimp on each skewer with the pesto.
Grill each side for approximately 2-3 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!

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.

Storage: Store pesto shrimp in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.