From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/6
Instructions
1
Place the pesto, shrimp and salt in a bowl. Stir to coat the shrimp evenly, then cover and refrigerate for 30 minutes.
2
While the shrimp marinate, preheat the oven broiler.
3
Thread the marinated shrimp onto skewers. (If you're using wooden skewers, see note below)
4
Place the skewers on a cookie sheet and cook under the broiler for just 3 minutes. There’s no need to turn them.
My Calorie Intake
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My Notes
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Tips & Tricks (5)
- Prevent Curling with Proper Butterfly Technique 🦐Devein shrimp from the back and leave the shell on, or butterfly them by cutting deeper into the back without severing completely—this prevents them from curling into tight balls during cooking.
- Pat Shrimp Completely Dry Before Skewering 💧Use paper towels to remove all moisture from the shrimp before coating with pesto; this ensures better pesto adhesion and allows for proper caramelization on the grill.
- Soak Wooden Skewers to Prevent Burning 🔥Submerge wooden skewers in water for at least 30 minutes before threading shrimp to prevent charring and splintering during cooking.
- Reserve Fresh Pesto for Finishing Touch 🌿Make two batches of pesto: use one for marinating (can be cooked), and reserve fresh uncooked pesto to brush on skewers in the final 30 seconds for vibrant color and fresh basil flavor.
- Cook Shrimp Until Just Opaque at the Center ⏱️Cook for only 2-3 minutes per side until the flesh turns from translucent to opaque white; overcooking makes them rubbery, so use visual cues rather than timing alone.
Recipe Facts
Diet at a Glance
Low Sugar
Low Carb
High Protein
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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