Grilled Pesto Shrimp Skewers Recipe

Shrimp: Succulent seafood that cooks quickly and absorbs flavors well.

Pesto sauce: A flavorful blend of basil, garlic, pine nuts, Parmesan cheese, and olive oil.

To ensure even cooking and prevent the shrimp from spinning on the skewers, use two skewers per set of shrimp. This will keep them stable and make flipping easier. Additionally, soak wooden skewers in water for at least 30 minutes before grilling to prevent them from burning.

• shrimp - Substitute with scallops: Scallops have a similar texture and mild flavor, making them a good alternative for grilling.

• shrimp - Substitute with chicken breast: Cut into small pieces, chicken breast can mimic the texture and absorb the flavors of the pesto well.

• pesto sauce - Substitute with chimichurri sauce: Chimichurri has a similar herbaceous quality and can provide a fresh, vibrant flavor.

• pesto sauce - Substitute with garlic butter: Garlic butter can add a rich, savory flavor that complements grilled seafood.

• Allow the grilled shrimp to cool completely before storing. This helps prevent condensation, which can make the shrimp soggy.
• Place the cooled shrimp in an airtight container. If you have multiple layers of shrimp, separate them with parchment paper to avoid sticking.
• Store the container in the refrigerator. The shrimp will stay fresh for up to 3 days.
• For longer storage, consider freezing the shrimp. Lay the shrimp out on a baking sheet in a single layer and place it in the freezer for about an hour. This prevents the shrimp from sticking together.
• Once the shrimp are frozen, transfer them to a freezer-safe bag or container. Label with the date to keep track of freshness.
• When ready to enjoy, thaw the shrimp in the refrigerator overnight. Reheat gently in a skillet over medium heat or in the oven at 350°F until warmed through.
• Avoid microwaving the shrimp as it can make them rubbery. Instead, opt for a gentle reheating method to maintain their texture and flavor.
• If you have leftover pesto sauce, store it in a separate airtight container in the refrigerator. It can also be frozen in ice cube trays for easy portioning.

• Oven Method:

  1. Preheat your oven to 300°F (150°C).
  2. Place the grilled pesto shrimp skewers on a baking sheet lined with parchment paper.
  3. Cover the shrimp loosely with aluminum foil to prevent them from drying out.
  4. Heat for about 10-15 minutes, or until the shrimp are warmed through.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of olive oil or butter to the skillet.
  3. Place the shrimp in the skillet and cook for 2-3 minutes on each side, or until heated through.

• Microwave Method:

  1. Place the shrimp in a microwave-safe dish.
  2. Cover the dish with a microwave-safe lid or plastic wrap with a few small holes to allow steam to escape.
  3. Microwave on medium power for 1-2 minutes, checking frequently to avoid overcooking.

• Air Fryer Method:

  1. Preheat your air fryer to 300°F (150°C).
  2. Place the shrimp in a single layer in the air fryer basket.
  3. Heat for about 3-4 minutes, shaking the basket halfway through to ensure even heating.

• Steaming Method:

  1. Fill a steamer pot with a small amount of water and bring it to a boil.
  2. Place the shrimp in the steamer basket.
  3. Cover and steam for 3-4 minutes, or until the shrimp are heated through.

• Grill: Used to cook the shrimp skewers over medium-high heat, giving them a smoky flavor and beautiful grill marks.

• Skewers: Used to thread the shrimp, making them easier to handle and cook evenly on the grill.

• Basting brush: Used to brush the pesto sauce onto the shrimp, ensuring they are well-coated with flavor.

• Tongs: Used to turn the shrimp skewers on the grill, allowing you to cook them evenly on all sides.

• Mixing bowl: Used to hold the shrimp while you prepare them for skewering and brushing with pesto sauce.

• Measuring cup: Used to measure out the pesto sauce accurately.

• Plate: Used to place the cooked shrimp skewers once they are done grilling.

Pre-make the pesto: Prepare the pesto sauce in advance or use store-bought to save time.

Use pre-peeled shrimp: Buy shrimp that are already peeled and deveined to cut down on prep work.

Soak wooden skewers: If using wooden skewers, soak them in water for 30 minutes beforehand to prevent burning.

Batch grilling: Grill multiple skewers at once to reduce cooking time.

Prep ahead: Thread the shrimp onto skewers and brush with pesto sauce the night before, then refrigerate until ready to grill.