Grilled Shrimp with Lemon-Basil Pesto Recipe

Name: Grilled Shrimp with Lemon-Basil Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons pine nuts; 3 cups packed basil leaves; 2 garlic cloves, very finely chopped; 2 tablespoons fresh lemon juice; 4 teaspoons finely grated lemon zest; 1/2 cup extra-virgin olive oil; 1/3 cup freshly grated Parmigiano-Reggiano cheese; Salt and freshly ground pepper; 1 1/2 pounds jumbo shrimp, shelled and deveined; Lemon wedges, for serving

Servings: persons

2 tablespoons pine nuts
3 cups packed basil leaves
2 garlic cloves, very finely chopped
2 tablespoons fresh lemon juice
4 teaspoons finely grated lemon zest
1/2 cup extra-virgin olive oil
1/3 cup freshly grated Parmigiano-Reggiano cheese
Salt and freshly ground pepper
1 1/2 pounds jumbo shrimp, shelled and deveined
Lemon wedges, for serving

1
In a small skillet, toast the pine nuts over moderate heat, shaking the pan occasionally, until golden brown, about 2 minutes; let cool.
2
In a food processor, pulse the pine nuts with the basil leaves, garlic, lemon juice, lemon zest and 6 tablespoons of the olive oil until combined.
3
Add the Parmigiano-Reggiano cheese and pulse until smooth.
4
Scrap the pesto into a bowl and season with salt and pepper.
5
Light a grill or preheat a cast-iron grill pan.
6
Thread 2 or 3 shrimp on each of 6 skewers and brush with the remaining 2 tablespoons of olive oil.
7
Season the shrimp with salt and pepper and grill over a medium-hot fire until opaque and cooked through, about 2 minutes per side.
8
Serve the shrimp hot, with the pesto and lemon wedges.

640

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 tablespoons pine nuts, 3 cups packed basil leaves, 2 garlic cloves, very finely chopped, 2 tablespoons fresh lemon juice, and more.

Yes, Grilled Shrimp with Lemon-Basil Pesto falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Grilled Shrimp with Lemon-Basil Pesto

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