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Grilled Pesto Shrimp

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Grilled Pesto Shrimp
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Makes: 7 servings adjust
Keep in mind that when you remove the shell from the shrimp it will weigh less, so I started with about 2 lbs of shrimp to get 1 1/2 lbs after I peel them. Depending on the size of your shrimp you will get different amounts. I used jumbo, so that gave me about 35 shrimp, 5 on each skewer. One skewer is the perfect serving size but if you want to serve this as an appetizer, you can put 3 as a small bite.



  • 1 cup Fresh Basil Leaves, chopped
  • 1 clove Garlic
  • 14 cup Parmigiano Reggiano Cheese
  • Kosher Salt
  • Black Pepper
  • 3 tablespoons Olive Oil

Step 1

In a food processor pulse basil, garlic, parmesan cheese, salt and pepper until smooth. Slowly add the olive oil while pulsing.


  • 1 12 pounds Jumbo Shrimp, peeled and deveined

Step 2

Combine raw shrimp with pesto and marinate a few hours in a bowl.


  • 7 Bamboo Skewers

Step 3

Soak wooden skewers in water at least 20 minutes (or use metal ones to avoid this step).

Step 4

Thread shrimp onto 7 skewers.

Step 5

Heat an outdoor grill or indoor grill pan over medium-low heat until hot. Be sure the grates are clean and spray lightly with oil.

Step 6

Place the shrimp on the hot grill and cook until shrimp turns pink on the bottom, about 3-4 minutes; turn and continue cooking until shrimp is opaque and cooked through, about 3-4 minutes.
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