Shrimp Pesto Recipe

I made up this simple grilled shrimp pesto recipe. It was great and easy, too! We'll definitely be having this one again.

Grilled Shrimp Pesto


  • 1 pound large raw shrimp, cleaned and de-veined
  • 1/3 cup pesto
  • olive oil
  • Tone's Citrus Grill seasoning

Put the pesto in a bowl and drizzle with a little olive oil, then mix together.

Next take your shelled de-veined shrimp and put them on skewers for grilling. (I've heard before that one should soak wooden skewers before grilling them or else they'll catch on fire, but I can tell you I've never soaked a skewer and never had one catch fire.)

If you want your shrimp to look beautiful on the skewers place them head/tail tail/head (69 your shrimp) baby!

Now take a generous spoon full of pesto and place it over the shrimp. Sprinkle with Citrus Grill, generously - but not too heavy handed. If you have some time, place shrimp in the fridge for 30 minutes - otherwise move 'em to the grill.

Grill outside for approximately 3 minutes per side, or until shrimp is opaque.

I served mine over a bed of greens and it made a delicious light summery salad. My husband chose to have his on the side and ate them directly off the skewers - you really can't go wrong with this one.

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