Description
This Grilled Pesto Shrimp recipe features juicy jumbo shrimp marinated in a vibrant homemade basil pesto, then grilled to perfection for a flavorful and quick seafood dish perfect for summer gatherings or weeknight dinners.
Ingredients
Shrimp
- 2 lb extra large (26 to 30/lb) or jumbo shrimp, peeled (tails left on) and deveined, thawed if frozen
Pesto Marinade
- 6 tablespoons extra-virgin olive oil
- 1 cup basil leaves
- 3 large cloves garlic, roughly chopped
- ¼ teaspoon crushed red pepper flakes
- ½ teaspoon salt
- ¼ cup grated Parmigiano-Reggiano
- ¼ cup walnuts
To Serve
- 1 lemon, cut into wedges (optional)
- Vegetable oil (for oiling grill grates)
Instructions
- Prepare the Shrimp: Thread the shrimp onto skewers if desired, especially if shrimp are smaller to prevent slipping through the grill grates. This step is optional based on shrimp size.
- Make the Pesto Marinade: In a food processor or blender, combine olive oil, basil leaves, garlic, crushed red pepper flakes, salt, grated Parmigiano-Reggiano, and walnuts. Process until the mixture is well blended creating a smooth pesto. Reserve two tablespoons of the pesto in a large bowl for tossing the cooked shrimp later, and pour the remaining pesto over the shrimp to marinate.
- Marinate the Shrimp: Let the shrimp sit in the pesto at room temperature for about 30 minutes to absorb the flavors and tenderize.
- Preheat and Prepare the Grill: Preheat the grill to medium-high heat. Lightly dip a wad of paper towels in vegetable oil and, using tongs, carefully rub the grill grates several times until they are glossy and well-coated. This prevents sticking.
- Grill the Shrimp: Place the marinated shrimp on the grill. Cook until they are plump, slightly charred, and opaque, about a few minutes per side. Be careful not to overcook.
- Toss and Serve: Transfer the cooked shrimp to the bowl with the reserved pesto and toss to coat evenly. Serve immediately with lemon wedges on the side for an optional fresh citrus squeeze.
Notes
- Using skewers can help with smaller shrimp to prevent them from falling through grill grates.
- Walnuts in the pesto add a rich, nutty flavor; you can substitute with pine nuts or almonds if preferred.
- Ensure shrimp are not overcooked to keep them juicy and tender.
- Grilling over medium-high heat helps achieve a nice char without burning.
- Marinating at room temperature for 30 minutes enhances flavor without compromising food safety.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Seafood
- Method: Grilling
- Cuisine: Italian
