Pesto Grilled Shrimp
This little Pesto Grilled Shrimp recipe is an easy swap for any summer BBQ and leftovers are great addition for topping onto your favourite salad for lunch. Plus, the pesto sauce itself can be used as a dip or dressing or dip for meats and veggies alike.
Pesto is on of my favourite sauces. When I started transition to a healthier diet, I tried to make small changes one at a time. One of the first places I started to make changes in my diet was condiments. When I started doing my research and learned how much added sugar and refined oils you can find in most bottled sauces and dressings it was rather alarming! Although it might seem like a small gram of sugar here and there, when you add ketchup to your eggs, ranch dressing to your salad and BBQ sauce to your chicken it can really add up rather quickly. Back in the day, I used to love adding BBQ sauce, ketchup and mayo to all of my meals; be it part of the recipe or a little dollop on my plate, they were always there. So when I started to look for healthier condiment options pesto, hummus and mustard became my best friends. Pesto itself is a rather simple recipe of basil, olive oil, pine nuts,
Pesto itself is a rather simple recipe of basil, olive oil, pine nuts, salt and cheese, so making your own is not as overwhelming as it might seem. You can really use any nuts you like, and the choice of adding cheese it totally optional. When I buy it in-store I am careful to look for versions made with olive oil, and there are now lots of dairy-free versions available.
This Pesto Grilled Shrimp makes a great appetizer or main course idea. It can be served on its own or topped onto a big green salad for a light and refreshing meal.
Pesto Grilled Shrimp
The pesto can be made in advance and stored in the fridge for up to one week, alternatively, use store-bought pesto to cut down on prep time.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Mains
- Cuisine: Paleo, Gluten-Free
- 20 large shrimp, deveined and peeled
- 2 cups basil, packed
- 1/3 cup pine nuts or walnuts (I used a mixture)
- 2 cloves garlic, peeled
- 1 tablespoon lemon juice (1/4 lemon)
- 1/2 cup olive oil
- 1/4 teaspoon sea salt
- 1/4 cup parmesan (optional)
- Soak wooden skewers in a bowl of water for 15-20 minutes. You want to ensure they are well soaked so they don’t burn on the grill.
- Prepare the pesto. In a food processor, combine the basil, nuts, garlic, lemon juice and salt, and blitz until a paste forms.
- Slowly add the olive oil in batches until a smooth consistency is reached.
- In a bowl, season the raw shrimp with a pinch of sea salt and cover with pesto. You can allow the mixture to marinate for 1-2 hours if you like, but this can also be used immediately. Ensure the shrimp is well coated with the pesto.
- Once the skewers have soaked, thread 5 shrimp onto each skewer and set aside.
- Place skewers onto the BBQ or grill pan on a medium heat for 3-4 minutes per side. Cook until shrimp is not longer opaque and has a slight pink colour.
- Serve warm and enjoy!