I never actually planned to make pesto shrimp.
It all started when I bought fresh basil to make eggplant caprese. The eggplant caprese was amazing, but used very little of the basil, and since basil doesn’t keep well in the fridge, I decided to make basil pesto.
So now I had half a cup of pesto in the fridge, but since the husband and I have been eating low-carb and limiting grains, using the pesto as a pasta sauce (such as for this delicious pesto pasta salad) was sadly out of the question.
So I searched online (the search “what to do with pesto sauce” returns a surprisingly long list of results), and one of the suggestions was “serve with grilled fish.” Aha! I thought. If pesto goes well with fish, and I happen to have some frozen shrimp in the freezer (as I always do), why not coat the shrimp in the pesto sauce and broil them? How bad can it be?
Well, it wasn’t half bad. In fact, these pesto shrimp were so good that all four members of our family have immediately declared this dish as “blog worthy” and asked that I add it to our rotating dinner repertoire.
So here you go – an easy recipe for delicious broiled pesto shrimp.
- 24oz large shrimp, peeled and deveined, fresh or frozen
- ½ cup pesto sauce
- Soak 8 wooden skewers in water for at least 30 minutes. Line a rimmed baking sheet with foil.
- If using frozen shrimp, place them in a colander and rinse under running water for a few minutes to defrost, then dry on paper towels.
- Heat the broiler on high and place an oven rack 4 inches below the flame.
- Toss the shrimp with the pesto sauce in a large bowl.
- Thread the pesto-coated shrimp on the skewers. Spoon any remaining sauce from the bowl on top.
- Arrange the skewers in a single layer on the prepared baking sheet.
- Broil the shrimp 3-4 minutes on each side, until cooked through and opaque.