Grilled pesto shrimp skewers are an easy, impressive crowd-pleaser. Slathered in bright basil pesto and finished with a squeeze of lemon, they grill in minutes and make a perfect appetizer or quick weeknight dinner. I often eat them right off the skewer, but they also pair beautifully with pasta or a fresh salad.
If you enjoy shrimp, consider other simple preparations like shrimp scampi, shrimp tacos with a creamy lime sauce, or crispy coconut shrimp for an appetizer option.
Tips for Making Homemade Basil Pesto
Homemade basil pesto is simple to make and tastes far better than most store-bought versions. A classic pesto includes fresh basil, extra virgin olive oil, grated Parmesan, pine nuts (or walnuts), garlic, salt, and pepper. Blend until combined but still slightly textured — pesto should be thick, not soupy.
- Best tool: a food processor gives the best texture, but a single-serve blender can work if you pulse gently and shake the jar occasionally to avoid overprocessing.
- Texture: pesto should be thick and slightly granular. If it’s too thick, stir in more olive oil a tablespoon at a time.
- Use extra virgin olive oil and fresh ingredients. Avoid substituting neutral oils for the best flavor.
- Do not use dried basil — fresh leaves make all the difference.
- If fresh basil is limited, a handful of baby spinach can help bulk up the sauce without changing the flavor much. Cornstarch can thicken a runny pesto in a pinch, but use sparingly.
- Season to taste with salt and pepper after blending — salt brightens the flavors.
- Fresh garlic is best; garlic powder can substitute if necessary.
- Pine nuts are traditional, but walnuts are an acceptable, more affordable swap.
Leftover pesto is versatile—use it in pasta, gnocchi, sandwiches, or to top roasted vegetables and baked potatoes.
Best Shrimp to Use
This recipe works with fresh, frozen (thawed), or pre-cooked shrimp. Fresh shrimp will usually yield the juiciest result because they’re cooked only once. If using frozen shrimp, be sure they are completely thawed and well-patted dry before tossing with pesto so the sauce adheres nicely.
Tips for Grilling Shrimp Skewers
Soak wooden skewers in water for at least 20 minutes to prevent burning. Preheat and clean the grill grates. Raw shrimp cook quickly—about 2 minutes per side over medium heat—so watch them closely. Shrimp are done when they turn opaque and pink-orange rather than translucent.
More Grilled Skewers
Grilled Teriyaki Chicken and Pineapple Skewers Recipe
Chicken Satay with Thai Peanut Sauce Recipe
Grilled Beef Skewers Recipe
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Grilled Pesto Shrimp Skewers Recipe
Ingredients
- 1-1 1/2 pounds large shrimp, fresh, raw, or fully cooked; peeled and deveined (tails optional)
- 1/2 lemon, juice squeezed
- 1/2 cup basil pesto, fresh or from a jar
- Wooden or metal skewers for grilling
homemade basil pesto
- 3 cups basil leaves
- 3 tablespoons pine nuts
- 2 garlic cloves
- 2/3 cup grated Parmesan cheese
- 2/3 cup extra virgin olive oil
- salt and pepper to taste
Instructions
For the pesto
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Combine basil, pine nuts, garlic, and Parmesan in a food processor or blender. Pulse to combine, then stream in olive oil with the motor running until the mixture is smooth but still slightly textured. Season with salt and pepper to taste.
For the shrimp
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If using wooden skewers, soak them fully in cool water for 20 minutes to prevent burning.
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Pat the shrimp dry. In a large bowl, toss the shrimp with pesto and lemon juice until evenly coated. Refrigerate and marinate for 20–30 minutes for best flavor. Thread 4–5 shrimp onto each skewer.
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Preheat the grill with the cover down to medium-high and clean the grates. Place skewers on the grill, close the lid, and cook about 2 minutes. Flip and cook another 2 minutes, until shrimp are opaque and pink-orange.
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Serve immediately with extra pesto and lemon wedges if desired.
Notes
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.