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Pesto Shrimp

Pesto shrimp is delicious and very easy to make. So easy in fact, it's an ideal recipe for a weeknight dinner.
Course Main Course
Cuisine American
Keyword shrimp
Prep Time 30 minutes
Cook Time 4 minutes
Total Time 34 minutes
Servings 4 servings
Calories 360kcal
Author Vered DeLeeuw


Pesto sauce:

  • 1 cup packed fresh basil leaves, washed and dried (40 grams)
  • 1 teaspoon minced garlic
  • 2 tablespoons pine nuts
  • ½ teaspoon Diamond Crystal kosher salt
  • ¼ teaspoon freshly ground black pepper
  • ¼ cup extra virgin olive oil
  • ¼ cup grated Parmesan


  • 24 oz large shrimp, peeled and deveined


  • Soak 8 wooden skewers in water for 30 minutes. Line a broiler-safe rimmed baking sheet with foil.
  • Prepare the pesto sauce: place the basil, garlic and pine nuts in food processor. Process a few seconds, until coarsely chopped. Add the salt, pepper and oil and process until smooth and fully combined, about 30 seconds, stopping to scrape the sides with a spatula if necessary. Transfer to a large bowl and mix in the cheese.
  • 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.
  • Add the shrimp to the bowl and toss with the pesto sauce until well coated.
  • Thread the pesto-coated shrimp on the skewers. Spoon any remaining sauce on top.
  • Arrange the skewers in a single layer on the prepared baking sheet.
  • Heat the broiler on high and position an oven rack 4 inches below the heating element.
  • Broil the shrimp until cooked through and opaque, about 4 minutes.


Calories: 360kcal | Carbohydrates: 3g | Protein: 38g | Fat: 21g | Sodium: 508mg