Pesto Shrimp Skewers

Pesto Shrimp Skewers grilled or baked under the broiler right in your oven make a great protein option for dinner or a fun party appetizer!

Sometimes you don’t have time for a slow cooker, and you need a protein that can cook up fast…shrimp to the rescue! These Pesto Shrimp Skewers are not only awesome for dinner, they make a great holiday party appetizer! The broiler of your oven does all the work. Be sure not to walk away when they’re under the broiler, because they cook fast. We made a fun video to show how easy they come together!

They’re so good! I’m excited for everyone at your house to love them!

Pesto Shrimp Skewers Ingredients:

For the Pesto:

• 2 cups packed fresh basil leaves
• 1/4 cup pine nuts
• 1 1/2 cloves of garlic
• 2/3 cup extra-virgin olive oil divided
• salt and pepper to taste
• 1/2 cup freshly grated Pecorino cheese

For the Shrimp Skewers:

• one package of frozen shrimp de-veined and shell on
• one lemon, sliced
• wood skewers, soaked

How To Make Pesto Shrimp Skewers:

1. In a Food processor, combine the basil, garlic, and pine nuts and pulse until chopped up.
2. Add 1/2 cup of the olive oil and blend until fully incorporated and smooth. Season with salt and pepper.
3. If you plan to consume it right away, add all the remaining olive oil and blend until smooth.
4. Move the pesto to a large serving bowl and mix in the cheese.
5. If you plan to freeze it, transfer to an air-tight container and add the remaining olive oil over the top. You can freeze pesto up to 3 months. When ready to eat, thaw and stir in the grated cheese.
6. For the shrimp skewers, thaw the shrimp in a bowl of cold water. Peel the shrimp leaving the tail on.
7. Depending on the size of the shrimp, add about 8 or so shrimp to each skewer.
8. Spread the pesto onto both sides of each shrimp skewer.
9. On a tin foil lined pan, broil both sides of each skewer on low until the shrimp are pink and bubbling on both sides.

Do You Have To Use Fresh Pesto:

If you’re in a hurry (we all have those days), you can totally pick up fresh pesto in the refrigerated section of your grocery store. When basil is abundant, you can make a big batch and freeze small portions of your homemade pesto to use year round. It’s great on so many things! Shrimp, pasta, eggs, toast…you name it!

How Long Do You Cook The Shrimp:

Since you are using the broiler to make these pesto shrimp skewers you are only cooking them for a few minutes until you see that shrimp are pink on both sides. It usually take shrimp 6-8 minutes to cook but keep an eye on them so you do not overcook them.

Are you planning to host a party or small gathering ? These easy pesto shrimp skewers need to be added to your menu lineup! They’re so good!

Here’s another basil pesto recipe we love. It’s so nice to make a big batch and freeze it so you always have basil pesto when you need it.

Print

Pesto Shrimp Skewers

Pesto Shrimp Skewers cook up so fast and make a great main dish or a fun appetizer.

Author Kami | NoBiggie.net

Ingredients

For the Pesto:

• 2 cups packed fresh basil leaves
• 1/4 cup pine nuts
• 1 1/2 cloves of garlic
• 2/3 cup extra-virgin olive oil divided
• salt and pepper to taste
• 1/2 cup freshly grated Pecorino cheese

For the Shrimp Skewers:

• one package of frozen shrimp deveined and shell on
• one lemon sliced
• wood skewers soaked

Instructions

1. In a Food processor, combine the basil, garlic, and pine nuts and pulse until chopped up.
2. Add 1/2 cup of the olive oil and blend until fully incorporated and smooth. Season with salt and pepper.
3. If you plan to consume it right away, add all the remaining olive oil and blend until smooth.
4. Move the pesto to a large serving bowl and mix in the cheese.
5. If you plan to freeze it, transfer to an air-tight container and add the remaining olive oil over the top. You can freeze pesto up to 3 months. When ready to eat, thaw and stir in the grated cheese.
6. For the shrimp skewers, thaw the shrimp in a bowl of cold water. Peel the shrimp leaving the tail on.
7. Depending on the size of the shrimp, add about 8 or so shrimp to each skewer.
8. Spread the pesto onto both sides of each shrimp skewer.
9. On a tin foil lined pan, broil both sides of each skewer on low until the shrimp are pink and bubbling on both sides. Enjoy!

Making This Recipe? Tag us on Instagram: @NoBiggie using the hashtag #NoBiggieRecipes, so we can see what you are making in the kitchen!

Follow me on Pinterest, Facebook and Instagram for more NoBiggie content.

If you make this recipe, please let me know!
Using the star icons below: RATE and COMMENT… I would love to hear your experience. Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe with your comment.
If you take a photo… tag me on instagram @nobiggie with the hashtag: #nobiggierecipes. I’d love to share!

More Shrimp recipes we Love:

• Mexican Shrimp Cocktail
• Shrimp Pasta Salad
• Shrimp Stuffed Avocados
• Italian Shrimp Bake
• One Pot Shrimp with creamy Zucchini Noodles
• Basil Pesto Shrimp Skewers (you are here)
• Shrimp Cocktail Dip Appetizer
• Easy Shrimp Dip
• Spicy Garlic Pepper Shrimp

Related Recipes

Seven Layer Salad

Jiffy Corn Casserole

Banana Crumb Muffins

Spinach Artichoke Dip

Quiche Lorraine

Chocolate Cream Pie