Ingredients
Scale
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1/4 cup pesto (see notes below for homemade pesto options)
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1 pound large shrimp, peeled and deveined
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1/4 teaspoon kosher salt
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Skewers (if using wooden skewers, soak for 30 minutes)
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Lemon wedges, for serving (optional)
Instructions
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Place the pesto, shrimp, and salt in a bowl and stir until the shrimp are evenly coated. Cover and refrigerate for 30 minutes.
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While the shrimp marinate, preheat the oven broiler.
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Thread the marinated shrimp onto skewers.
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Arrange the skewers on a baking sheet and broil for about 3 minutes. There’s no need to flip—the shrimp cook quickly and stay tender.
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Serve immediately with lemon wedges, if desired.
Notes
- Don’t Skip the Soak: If you’re using wooden skewers, soak them in water for at least 30 minutes or cover the exposed ends with aluminum foil to prevent burning. You can also skip skewers entirely and broil the shrimp directly on a sheet pan.
- Serve Immediately: These shrimp are best enjoyed straight from the broiler while they’re juicy and perfectly cooked. I love serving them as a main dish or tossing them with lemon shrimp pasta for an easy meal.
- Save Time with Frozen Shrimp: Frozen shrimp are budget-friendly and convenient. Just thaw completely and pat dry before mixing with the pesto.
- Homemade Pesto Options: Basil Pesto, Kale Pesto, or Hemp Seed Pesto all work beautifully in this recipe.
