What’s in this Pesto Shrimp Recipe?
This shrimp with pesto sauce is easily made with Basil and lime juice, and comes together in minutes!
Fresh Basil: The primary flavor in this pesto; light and herbal! Lime Juice: Adds a touch of acidity to balance the flavor of the pesto. Olive Oil: Helps emulsify the pesto and prevents the shrimp from burning on the grill. Parmesan Cheese: Adds a salty, umami element to the pesto. Garlic: Adds an earthy flavor and a pungent aroma to the pesto. Salt + Pepper: Enhances the natural flavors of both the shrimp and the pesto. Shrimp: Any size of shrimp will work. Your cooking time will vary depending on how large your shrimp are, so keep a close eye on them.
Pro Tip: If using frozen shrimp, thaw them fully and pat them dry before coating with the pesto.
Variations on Shrimp Pesto
You can change up the flavor of the pesto by incorporating sun-dried tomatoes, crushed red pepper flakes, cayenne pepper, roasted red peppers, or even Greek yogurt. Try swapping half of the basil for cilantro to create a cilantro-lime variation, or add some chopped kalamata olives for a Mediterranean twist!
How to Store and Reheat
Store leftover pesto shrimp in an airtight container in the refrigerator for up to 3 days. Reheat in a pan with a little bit of olive oil set over medium-low heat until warmed through.
How to Freeze
Freeze shrimp in an airtight container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Serving Suggestions
I love to make a huge batch of these shrimp and serve them on skewers at game day buffets. They can really stand on their own. But you can easily serve them alongside cilantro lime rice, grilled veggies, pesto pasta salad, or even a salad for lunch. They’re so versatile, there’s really no wrong way to eat them.
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