Description
Discover how to make flavorful Pesto Grilled Shrimp with this easy recipe. Perfect for a quick and delicious meal. Try it today!
Ingredients
- 2 pounds (900g) extra large or jumbo shrimp, peeled (tails left on) and deveined, thawed if frozen
- 6 tablespoons (90ml) vegetable oil
- 1 cup (240ml) basil leaves
- 3 large garlic cloves, roughly chopped
- 1/4 teaspoon (1 ml) red pepper flakes
- 1/2 teaspoon (3 ml) salt
- 1/4 cup (60g) grated vegetarian cheese
- 1/4 cup (30g) walnuts
- 1 lemon, cut into wedges, for serving (optional)
Instructions
- If you wish, you can skewer the shrimp, although it’s not necessary unless they are smaller and might fall through the grill.
- In a blender or food processor, combine the vegetable oil, basil leaves, chopped garlic, red pepper flakes, salt, vegetarian cheese, and walnuts until well mixed. Save two tablespoons of this mixture in a large bowl that can accommodate all the shrimp, and set it aside. Pour the rest of the pesto over the shrimp and allow it to marinate at room temperature for around 30 minutes.
- Heat the grill to a medium-high setting. Using tongs, dip a paper towel in vegetable oil and rub it over the grill grates multiple times to ensure they are glossy and well-coated. Place the shrimp on the grill and cook until they puff up and have slight grill marks, flipping them after a few minutes on each side. Move the grilled shrimp to the bowl with the reserved pesto and toss them until they are evenly coated. Serve right away.
Notes
- Thoroughly clean and devein the shrimp for safe consumption.
- Adjust red pepper flakes to suit your preferred level of spiciness.
- Enhance the pesto with extra grated vegetarian cheese for a richer taste.
