Grilled Pesto Shrimp

Ready IN

30 mins

Servings

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June 24, 2026Updated:June 24, 2026

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There are endless ways to use pesto sauce—the Italian blend of olive oil, fresh basil, garlic, nuts, and Parmesan—but this grilled pesto shrimp recipe has to be one of my favorites. Whether you serve it with pasta (it’s especially delicious with spaghetti aglio e olio) and a vegetable for dinner or as an appetizer, the shrimp disappear fast. Trust me, no matter how much you think you’ll need, make extra!

What You’ll Need To Make Grilled Pesto Shrimp

For the shrimp, I use frozen jumbo (16/20) shrimp labeled “shell split and deveined.” Come dinnertime, all I have to do is run the shrimp under cold water to quickly defrost and then peel. Note that the “fresh” shrimp you see in the seafood case at the supermarket is typically thawed frozen shrimp; so, for the freshest shrimp, you’re better off buying it frozen and defrosting it yourself.

Step-by-Step Instructions

Begin by making the basil pesto: simply combine all of the ingredients in a blender or food processor and process until smooth.

Reserve two tablespoons of the fresh pesto (you’ll use that on the grilled shrimp) and pour the rest over the shrimp.

Toss to coat and let the shrimp sit at room temperature for about 30 minutes to marinate.

Preheat the grill to medium-high heat and grill the shrimp a few minutes per side. Be careful not to overcook them!

Right before serving, add the reserved pesto to the grilled shrimp. I know it only looks like a little, but pesto is very strong and garlicky so you don’t want to overdo it.

Serve with lots of napkins and enjoy!

This article was originally published on OnceUponaChef.com. Follow on Instagram

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Grilled Pesto Shrimp

Jennifer Segal

Time

30 mins

(Prep 25 minsCook 5 mins)

Servings

Prep Time

25 mins

Cook Time

5 mins

Total Time

30 mins

Servings

ingredients

2 pounds extra large (26/30) or jumbo shrimp, peeled (tails left on) and deveined, thawed if frozen
6 tablespoons extra-virgin olive oil
1 cup basil leaves
3 large cloves garlic, roughly chopped
1/4 teaspoon ¼ teaspoon red pepper flakes
1/2 teaspoon salt
1/4 cup grated Parmigiano-Reggiano
1/4 cup walnuts
1 lemon, cut into wedges, for serving (optional)

Instructions

STEP 1

Thread the shrimp onto skewers, if desired. (I usually don't bother, unless the shrimp are on the smaller side, in which case they might slip through the grill grates.)

STEP 2

In a food processor or blender, combine the olive oil, basil, garlic, red pepper flakes, salt, Parmigiano-Reggiano and walnuts. Process until the mixture is well blended. Reserve two tablespoons of the pesto in a bowl large enough to hold all of the shrimp and set aside. Pour the remaining pesto over the shrimp and let sit at room temperature for about 30 minutes to marinate.

STEP 3

Preheat the grill to medium-high heat. Lightly dip a wad of paper towels in vegetable oil and, using tongs, carefully rub over the grates several times until glossy and coated. Place the shrimp on the grill and cook until plump and slightly charred, a few minutes per side. Transfer the cooked shrimp to the bowl with the reserved pesto and toss to coat evenly. Serve immediately.

Nutrition Information

Per serving (6 servings) Calories: 258kcal, Carbohydrates: 3g, Protein: 23g, Fat: 17g, Saturated Fat: 3g, Cholesterol: 194mg, Sodium: 922mg

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Jennifer Segal

Author

Jennifer is a classically trained chef, Cookbook author, and busy mom. She became interested in cooking in college while studying abroad in France and living with a French family. She is a graduate of L’Academie de Cuisine. Visit OnceUponaChef.com.

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