This shrimp kabob recipe triples as an appetizer, a side, or a main dish.
Shrimp kabobs are marinated in pesto sauce and grilled until they’re lightly charred and ready to serve in minutes!
Holly’s Shrimply Irresistible Kabob Highlights
- Flavor: Each juicy shrimp is packed with smoky pesto flavor.
- Difficulty: This two-step recipe is perfect for summer weeknight dinners.
- Prep Note: For easy meals all week long, grill shrimp kabobs ahead and enjoy chilled or reheat.
Shrimply the Best Ingredients!
- Shrimp: Look for 16/20 (pieces per pound) sized shrimp that are whole and smell fresh (about 5-7 pieces per skewer). This recipe can be used to grill scallops as well, just be sure they’re prepared on separate skewers because they may need more or less time on the grill.
- Pesto: Buy it or make it fresh using superfood kale. Punch up the marinade with a dash of sriracha, Tabasco, or a few red pepper flakes.
- Kabob Your Way: Thread shrimp with low-carb veggies like thick zucchini coins, bell pepper pieces, or small, whole mushrooms. Add a kick of spice to the pesto marinade with some hot sauce or southwest seasoning.
How to Make Shrimp Kabobs
- Marinate shrimp in pesto for 30 minutes (full recipe below).
- Thread shrimp onto skewers and grill until cooked through.
- Serve warm with a squeeze of lemon juice.
Savvy Skewer Secrets
- If using wooden kabob skewers, be sure to soak them for about 30 minutes before threading the shrimp. This keeps the skewers from burning on the grill.
- Always discard used marinade to avoid bacterial contamination.
Grill, Chill, and Refill
- Offer a dip or dressing for drizzling or dunking, or get the BBQ to do double duty and serve with a side of grilled asparagus.
- Go full “surf & turf” and serve grilled shrimp kabobs alongside a grilled steak with a crispy cucumber radish salad and a keto-friendly dessert.
- Store leftover grilled shrimp kabobs in a covered container in the refrigerator for up to 4 days.
- Leave the shrimp on the skewers or remove them and enjoy them cold on a salad, in a low-carb wrap, or add them to a zesty skillet with lots of fresh veggies.
- Reheat on low in microwave or stovetop in a covered dish or pan and a little water in the bottom, to keep the shrimp moist and tender.
- To freeze, remove from skewers and place in a single layer on a baking sheet. When frozen, transfer them to a zippered bag and store for up to 3 months. Thaw in the refrigerator before using.
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Grilled Shrimp Kabob Recipe
A pesto marinade makes this shrimp kabab recipe so delicious.
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 20-30 minutes.
- Preheat grill to medium heat.
- Thread shrimp onto skewers. Grill 2-3 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: 208kcal | Carbohydrates: 6g | Protein: 17g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Trans Fat: 0.01g | Cholesterol: 145mg | Sodium: 932mg | Potassium: 165mg | Fiber: 1g | Sugar: 2g | Vitamin A: 835IU | Vitamin C: 14mg | Calcium: 118mg | Iron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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