Shrimp Kabob Recipe
A simple pesto marinade is all it takes to get these shrimp kabobs ready for the grill.
Servings: 4
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
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