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Grilled Pesto Shrimp Skewers

This Grilled Pesto Shrimp Skewer recipe is perfect for an easy appetizer, midweek dinner, or summer BBQ!

Servings: Makes 5 ( 4 jumbo cooked shrimp) skewers or roughly 20 jumbo shrimp  

What ingredients do I need to make these Grilled Pesto Shrimp Skewers?

  • Jumbo shrimp- raw, peeled, and deveined. If you’re not a shrimp fan-try substituting the shrimp for chucks of chicken breast. 
  • Fresh basil leaves- chopped.
  • Garlic clove -or you can use jarred minced garlic. 
  • Parmesan– grated. I like to use the fresh grated Parmesan that you find near the deli. 
  • Lemon juice – fresh is best, from about 1 lemon. 
  • Olive oil
  • Kosher salt and fresh pepper-to taste

Can I use store bought pesto instead?

Sure, you could substitute the homemade pesto for store bought pesto.

Please keep in mind the point value would be different depending on the brand of pesto you use. 

You’ll need 1/3 cup of pesto for this recipe.  

What can I add to these Grilled Pesto Shrimp Skewers?

  • Cherry tomatotes
  • Zucchini, cubed 
  • Squash, cubed 

How do I make these Grilled Pesto Shrimp Skewers?

If you’re using frozen shrimp be sure to thaw the shrimp completely.

Pat the shrimp dry and season with salt and pepper. 

Combine basil, garlic, parmesan cheese into a blender or food processor and pulse.

I love and use the Ninja Food Processor. Click HERE to check it out. 

Slowly add the lemon juice, water and olive oil while or in between pulsing. Add more water if the pesto sauce needs to be thinned out.

Continue pulsing until smooth,

In a large mixing bowl combine raw shrimp with basil pesto and marinate for at least 30 minutes in the fridge. 

If using wooden skewers soak them in water at least 20 minutes (or you can use metal ones to avoid this step).

Thread shrimp onto skewers. About 4-6 shrimp per skewer, depending on the length of skewer.

Spray the grates of an outdoor grill or indoor grill pan with non stick cooking spray and heat over medium-low heat until hot.

Place the shrimp on the preheated grill and cook until shrimp turns pink on the bottom, about 3 minutes.

Turn and continue cooking until shrimp is opaque and cooked through, for about 3 minutes.

Remove from grill. Serve with your favorite veggies, salad, or over rice or cauliflower rice. 

Wrap the shrimp tightly with plastic or place it in an airtight container and store in the refrigerator for up to 3 days.

 

Ingredients: 

  • 20 jumbo shrimp, peeled and deveined
  • 1 cup fresh basil leaves, chopped
  • 1 clove garlic
  • 1/4 cup Parmesan cheese
  • 2-3 Tbsp water
  • 1 Tbsp lemon juice, fresh is best, from about 1 lemon. 
  • 1 Tbsp olive oil
  • kosher salt and fresh pepper to taste

Directions:

  1. If you’re using frozen shrimp be sure to thaw the shrimp completely.
  2. Pat the shrimp dry and season with salt and pepper. 
  3. Combine basil, garlic, parmesan cheese into a blender or food processor and pulse.
  4. Slowly add the lemon juice, water and olive oil while or in between pulsing. Add more water if the pesto sauce needs to be thinned out. Continue pulsing until smooth, 
  5. In a large mixing bowl combine raw shrimp with pesto and marinate for at least 30 minutes in the fridge. 
  6. If using wooden skewers soak them in water at least 20 minutes (or you can use metal skewers to avoid this step).
  7. Thread shrimp onto skewers. About 4-6 shrimp per skewer, depending on the length of skewer.
  8. Spray the grates of a outdoor grill or indoor grill pan with non stick cooking spray and heat over medium-low heat until hot. 
  9. Place the shrimp on the preheated grill and cook until shrimp turns pink on the bottom, about 3 minutes; turn and continue cooking until shrimp is opaque and cooked through, for about 3 minutes.
  10. Remove from grill.
  11. Serve with your favorite steamed or roasted veggies, over rice or cauliflower rice, if desired. 

Servings: Makes 5 ( 4 jumbo cooked shrimp) skewers or roughly 20 jumbo shrimp  

GREEN: 4 shrimp 2 smartpoints, 6 shrimp for 3 smartpoints, 8 shrimp for 4 smartpoints

BLUE/PURPLE: 3 shrimp for 1 point, 4 shrimp for 2 points, 6 shrimp for 2 points or 8 shrimp for 3 points

Authors Notes:

  • Wrap the shrimp tightly with plastic or place it in an airtight container and store in the refrigerator for up to 3 days.
  • When ready to eat: you can reheat briefly in the microwave or air fryer or eat cold in a salad since the shrimp is already cooked 
Yield: 20

Grilled Pesto Shrimp Skewers

Grilled Pesto Shrimp Skewers

This Grilled Pesto Shrimp Skewer recipe is perfect for an easy appetizer, midweek dinner, or summer BBQ!

Author: thepounddropper.com

Prep Time 5 minutes
Cook Time 6 minutes
Additional Time 30 minutes
Total Time 41 minutes

Ingredients

  • 20 jumbo shrimp, raw, peeled, and deveined
  • 1 cup fresh basil leaves, chopped
  • 1 clove garlic
  • 1/4 cup Parmesan cheese
  • 2-3 Tbsp water
  • 1 Tbsp lemon juice, fresh is best, from about 1 lemon. 
  • 1 Tbsp olive oil
  • kosher salt and fresh pepper to taste

Instructions

    1. If you’re using frozen shrimp be sure to thaw the shrimp completely.
    2. Pat the shrimp dry and season with salt and pepper. 
    3. Combine basil, garlic, parmesan cheese into a blender or food processor and pulse.
    4. Slowly add the lemon juice, water and olive oil while or in between pulsing. Add more water if the pesto sauce needs to be thinned out. Continue pulsing until smooth, 
    5. In a large mixing bowl combine raw shrimp with pesto and marinate for at least 30 minutes in the fridge. 
    6. If using wooden skewers soak them in water at least 20 minutes (or you can use metal ones to avoid this step).
    7. Thread shrimp onto skewers. About 4-6 shrimp per skewer, depending on the length of skewer.
    8. Spray the grates of a outdoor grill or indoor grill pan with non stick cooking spray and heat over medium-low heat until hot. 
    9. Place the shrimp on the preheated grill and cook until shrimp turns pink on the bottom, about 3 minutes; turn and continue cooking until shrimp is opaque and cooked through, for about 3 minutes.
    10. Remove from grill.
    11. Serve with your favorite steamed or roasted veggies, over rice or cauliflower rice, if desired. 


    Servings: Makes 5 ( 4 jumbo cooked shrimp) skewers or roughly 20 jumbo shrimp  


    GREEN: 4 shrimp 2 smartpoints, 6 shrimp for 3 smartpoints, 8 shrimp for 4 smartpoints

    BLUE/PURPLE: 3 shrimp for 1 point, 4 shrimp for 2 points, 6 shrimp for 2 points or 8 shrimp for 3 points

Notes

    • Wrap the shrimp tightly with plastic or place it in an airtight container and store in the refrigerator for up to 3 days. When ready to eat: you can reheat briefly in the microwave or air fryer or eat cold in a salad since the shrimp is already cooked 

Nutrition Information:

Yield:

20

Amount Per Serving: Calories: 21Total Fat: 1gSaturated Fat: 0gCholesterol: 4mgSodium: 89mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 2g
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