These pesto shrimp kabobs are juicy, bright, and packed with herby flavor. With just 3 ingredients and minutes on the grill, this makes the best summer entree!
Holly’s Recipe Highlights
- Flavor: Fresh, garlicky, with herby flavor, these grilled shrimp kabobs are finished with a squeeze of lemon for a bright, zesty bite.
- Skill Level: This beginner friendly recipe uses a jar of pesto which works as the marinade and seasoning. The shrimp turns pink when done so it’s easy to monitor when they are cooked.
- Tools: You need a mixing bowl, and I recommend metal skewers but soaked wooden skewers work as well.
- Serving: Serve them as an appetizer, over salad, with grilled vegetables, or with cauliflower rice.
Ingredient Notes
- Shrimp: Choose fresh or frozen shrimp which are large or jumbo sized. Peeled and deveined shrimp are easy to thread onto skewers and will cook evenly.
- Pesto: Basil pesto has the best classic flavor. Use a thick pesto so it coats the shrimp instead of sliding off.
- Lemons: Don’t skip the fresh lemon squeeze! The juice brightens and balances all the flavors.
Variations
- Try different types of pesto! Kale pesto, avocado pesto, or even dairy free pesto are good options.
- Stir a little lemon zest and minced garlic for added flavor.
- Add a kick of spice to the pesto marinade with red pepper flakes, a pinch of cayenne, hot sauce, or southwest seasoning.
- Thread shrimp with quick cookie veggies like zucchini coins, bell pepper pieces, cherry tomatoes, or small mushrooms.
- Use a grill pan or broiler instead of the grill. Turn shrimp one time and cook until the shrimp are cooked.
How to Make Shrimp Kabobs
- Marinate shrimp in the pesto sauce (full recipe below).
- Thread shrimp onto skewers and grill.
- Serve fresh with a squeeze of lemon juice.
Leftovers Made Easy
- Refrigerate leftover shrimp kabobs in an airtight container for up to 4 days.
- Freeze cooked shrimp for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheat shrimp gently in the microwave at reduced power or in a covered skillet over low heat with a splash of water. Warm only until heated through, do not re cook.
- Cold leftover shrimp are great for meal prep. Served them over salad, tucked into lettuce wraps, chopped into cauliflower rice bowls, or tossed with zucchini noodles.
Low Carb Shrimp Favorites
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Shrimp Kabob Recipe
These easy shrimp kabobs are tossed with pesto, grilled until tender, and finished with fresh lemon for a bright, low carb meal.
Equipment
Ingredients
- 1 pound shrimp peeled and deveined
- ½ cup prepared pesto
- 1 lemon cut in wedges for serving
Instructions
- In a bowl toss shrimp together with the pesto until well coated. Cover and refrigerate 20 to 30 minutes.
- Preheat grill to medium heat.
- Thread shrimp onto skewers. Grill 2 to 3 minutes per side until shrimp is pink and cooked through.
- Serve warm with a squeeze of lemon juice.
Notes
- Use any kind of prepared pesto for this recipe, or make your own.
- If using wood skewers, soak them in water for at least 30 minutes prior to cooking to prevent them from burning while grilling.
- Clean hands well before and after handling raw meat or seafood.
- Discard any remaining pesto sauce after the shrimp has marinated.
- Refrigerate leftover shrimp for up to 4 days, or freeze for up to 3 months.
- Reheat leftovers in the microwave or on the stovetop over low heat with a little water in a covered pan.
Nutrition Information
Calories: 204kcal | Carbohydrates: 5g | Protein: 17g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Trans Fat: 0.01g | Cholesterol: 145mg | Sodium: 932mg | Potassium: 147mg | Fiber: 1g | Sugar: 1g | Vitamin A: 832IU | Vitamin C: 7mg | Calcium: 115mg | Iron: 0.5mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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