Grilled Pesto Shrimp Skewers
Grilled Pesto Shrimp Skewers are the perfect summer recipe! Easy to make, healthy and please a crowd. Skewers are for much more than beef and chicken!
Prep Time 10 minutes
Cook Time 6 minutes
Total Time 16 minutes
- 1 cup fresh basil leaves , chopped
- 1 clove garlic
- 1/4 cup grated Parmigiano Reggiano
- 1 tablespoon pine nuts , toasted (leave out if you want a skinnier recipe)
- 3 tbsp olive oil
- 1 1/2 lbs jumbo (21/25) shrimp, peeled and deveined (weight after peeled)
- salt and fresh pepper to taste
- 7-10 wooden skewers , or metal skewers
In a food processor (I use my mini prep) pulse basil, garlic, parmesan cheese, salt and pepper until smooth. Slowly add the olive oil while pulsing.
Combine raw shrimp with pesto in a medium bowl, mix well and marinate for at least 1 hour or place in fridge overnight. Soak wooden skewers in water at least 20 minutes (or use metal ones to avoid this step - which is what we prefer). Thread shrimp onto skewers.
Heat grill (outdoor or indoor grill pan) over medium heat until hot. Spray lightly with non-stick spray. Place the shrimp on the hot grill and cook until shrimp turns pink on the bottom, about 3-4 minutes; turn and continue cooking until shrimp is opaque and cooked through, about 2-3 minutes more.
Makes about 25 shrimp.
Pesto from a jar can be used in place of homemade.
Serve with a little fresh lemon wedge for added flavor.
Calories: 307kcal | Carbohydrates: 1g | Protein: 38g | Fat: 16g | Saturated Fat: 3g | Cholesterol: 433mg | Sodium: 1422mg | Potassium: 169mg | Fiber: 1g | Sugar: 1g | Vitamin A: 365IU | Vitamin C: 8.3mg | Calcium: 331mg | Iron: 4.1mg