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Pesto shrimp is delicious and very easy to make. So easy in fact, it's an ideal recipe for a weeknight dinner.
Prep Time 30 minutes
Cook Time 4 minutes
Total Time 34 minutes
Servings 4 servings
- 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