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+ servings
several skewers of grilled pesto shrimp fresh off the BBQ and laying on a white serving platter.
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5 from 6 votes

Grilled Pesto Shrimp Skewers

This easy Grilled Pesto Shrimp Skewers recipe is light, low carb and gluten-free! It is the perfect summertime meal and you'll fall in love with its amazing flavor!
Prep Time5 mins
Cook Time10 mins
Course: dinner
Cuisine: American
Keyword: bbq, grilled, seafood, shrimp
Servings: 25 shrimp
Calories: 44kcal


for the pesto sauce:

  • 1 cup fresh basil leaves chopped
  • 1 clove garlic
  • 1/4 cup grated Parmigiano Reggiano
  • salt & pepper to taste
  • 3 tbsp olive oil

for the shrimp skewers

  • 1 1/2 lbs jumbo 21/25 shrimp, peeled and deveined (weight after peeled)
  • 7-10 wooden skewers or metal skewers
  • lemon wedges


  • Make your pesto sauce. In a food processor (I use my mini prepulse basil, garlic, parmesan cheese, salt and pepper until smooth. Slowly add the olive oil while pulsing.
  • Combine raw shrimp with pesto in a medium bowl, mix well and marinate for at least 1 hour or place in fridge overnight.
  • Soak wooden skewers in water at least 20 minutes (or use metal ones to avoid this step - which is what we prefer).
  • Thread shrimp onto skewers.
  • Heat grill (outdoor or indoor grill paover medium heat until hot.
  • Spray lightly with non-stick spray. Place the shrimp on the hot grill and cook until shrimp turns pink on the bottom, about 3-4 minutes.
  • Turn over and continue cooking until shrimp is opaque and cooked through, about 3-4 minutes more.
  • Serve with a little fresh lemon wedge for added flavor.


We find that if we pack the shrimp too tight on the skewers, it takes a bit longer to cook and can easily be overcooked. Better to use more skewers with fewer shrimp on each.


Calories: 44kcal