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
Pesto Shrimp Skewers cook up so fast and make a great main dish or a fun appetizer.
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
In a Food processor, combine the basil, garlic, and pine nuts and pulse until chopped up.
Add 1/2 cup of the olive oil and blend until fully incorporated and smooth. Season with salt and pepper.
If you plan to consume it right away, add all the remaining olive oil and blend until smooth.
Move the pesto to a large serving bowl and mix in the cheese.
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.
For the shrimp skewers, thaw the shrimp in a bowl of cold water. Peel the shrimp leaving the tail on.
Depending on the size of the shrimp, add about 8 or so shrimp to each skewer.
Spread the pesto onto both sides of each shrimp skewer.
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!
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!
Are you planning to host a party over the holidays? 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.