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Shrimp Pesto Kebabs

Grilling season is in full swing! I’m ready to put anything on the grill that I can. I’m a firm believer that if it can fit on a skewer, it should be grilled. I bought some beautiful peppers this weekend and while I love steak and peppers, this savory pesto shrimp recipe looked easy but full of flavor. This one is from the July issue of Cooking Light magazine. I used my indoor grill pan and these were finished before I had the salad made.

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Pesto Shrimp Kebabs

  • 3 tablespoons pesto
  • 1 tablespoon lemon juice
  • 32 shrimp, peeled and deveined
  • 16 (1-inch) squares red bell pepper
  • 16 (1-inch) squares yellow bell pepper
  • 8 (8-inch) skewers
  • 1/4 teaspoon salt
  • Cooking spray

 

  1. Combine pesto, lemon juice, and shrimp; toss. Let stand 5 minutes.
  2. Thread shrimp and red and yellow bell pepper alternately onto skewers. Sprinkle evenly with salt.
  3. Place skewers on a grill rack or pan coated with cooking spray. Grill 7 minutes, turning skewers occasionally for an even char.
  4. Note: If using wooden skewers, soak them in water for 20 minutes before grilling.
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