Best 2 Grilled Shrimp With Walnut Pesto Recipes

**Grilled Shrimp with Walnut Pesto: A Mediterranean-Inspired Seafood Delight**

Indulge in the tantalizing flavors of the Mediterranean with our grilled shrimp with walnut pesto recipe. This delectable dish combines succulent shrimp, aromatic herbs, and a rich, nutty pesto sauce, creating a symphony of flavors that will transport you to the shores of the Mediterranean. The grilled shrimp, kissed with smoky char, pairs perfectly with the creamy, flavorful walnut pesto, resulting in a culinary masterpiece that is both visually appealing and incredibly delicious. This recipe also includes variations for those who prefer a vegetarian or vegan option, ensuring that everyone can enjoy this delightful dish. So, gather your ingredients, fire up the grill, and embark on a culinary journey to the Mediterranean with our grilled shrimp with walnut pesto recipe.

Check out the recipes below so you can choose the best recipe for yourself!

GRILLED PESTO SHRIMP

Grilled Pesto Shrimp image

Whether you serve this grilled shrimp for dinner or as an appetizer, it disappears in a flash. Make extra!

Provided by Jennifer Segal

Categories Dinner

Time 40m

Yield 4 - 6

Number Of Ingredients 9

Ingredients

2 pounds extra large (26/30) or jumbo shrimp, peeled (tails left on) and deveined, thawed if frozen
6 tablespoons extra virgin olive oil
1 cup basil leaves
3 large garlic cloves, roughly chopped
¼ teaspoon red pepper flakes
½ teaspoon salt
¼ cup grated Parmigiano-Reggiano
¼ cup walnuts
1 lemon, cut into wedges, for serving (optional)

Steps:

Thread the shrimp onto skewers, if desired. (I usually don't bother, unless the shrimp are on the smaller side, in which case they might slip through the grill grates.)
In a food processor or blender, combine the olive oil, basil, garlic, red pepper flakes, salt, Parmigiano-Reggiano and walnuts. Process until the mixture is well blended. Reserve two tablespoons of the pesto in a bowl large enough to hold all of the shrimp and set aside. Pour the remaining pesto over the shrimp and let sit at room temperature for about 30 minutes to marinate.
Preheat the grill to medium-high heat. Lightly dip a wad of paper towels in vegetable oil and, using tongs, carefully rub over the grates several times until glossy and coated. Place the shrimp on the grill and cook until plump and slightly charred, a few minutes per side. Transfer the cooked shrimp to the bowl with the reserved pesto and toss to coat evenly. Serve immediately.

Nutrition Facts : Calories 258, Fat 17, Carbohydrate 3 g, Protein 23 g, SaturatedFat 3 g, Sugar 0 g, Fiber 0 g, Sodium 922 mg, Cholesterol 194 mg

GRILLED SHRIMP WITH WALNUT PESTO RECIPE

Grilled Shrimp with Walnut Pesto Recipe image

Provided by á-2510

Number Of Ingredients 15

Ingredients

For the pesto:
1/2 cup walnut halves
Grated zest and juice of 1 large lemon
1/3 cup extra-virgin olive oil
Kosher salt
5 scallions, thinly sliced
1 cup packed fresh basil
1/2 cup packed fresh parsley
For the shrimp:
2 pounds large shrimp, peeled and deveined, tails intact
2 tablespoons vegetable oil
Kosher salt
2 teaspoons red pepper flakes
2 tablespoons red wine vinegar
Mixed greens, for serving

Steps:

Preheat a grill to high. Soak six 10-inch wooden skewers in water for at least 30 minutes. Meanwhile, make the pesto: Pulse the walnuts, lemon zest and juice, olive oil and a pinch of salt in a food processor until the walnuts are in small pieces. Pulse in the scallions, basil and parsley until fairly smooth. With the machine on, drizzle in 2 to 4 tablespoons cold water to loosen. Transfer to a bowl and season with salt. Make the shrimp: Thread the shrimp through the tail and top end onto the prepared skewers so they lie flat. Brush with the vegetable oil and season on both sides with salt and the red pepper flakes. Grill the shrimp on the hottest part of the grill until marked, 3 to 4 minutes; flip and grill until cooked through, 2 to 3 more minutes. Remove from the grill and drizzle with the red wine vinegar. Remove the shrimp from the skewers, if desired, and serve over mixed greens. Drizzle with some of the pesto and serve the remaining pesto on the side.

Tips:

To devein the shrimp, use a sharp knife to make a shallow incision along the back of the shrimp, from the head to the tail. Remove the vein, which is a thin, black line.
If you don't have a grill, you can cook the shrimp in a grill pan over medium heat.
To make the walnut pesto, simply combine all of the ingredients in a food processor and blend until smooth.
Serve the grilled shrimp with the walnut pesto and your favorite sides, such as grilled vegetables, rice, or pasta.

Conclusion:

Grilled shrimp with walnut pesto is a delicious and easy-to-make meal that is perfect for summer. The shrimp are grilled to perfection and then tossed in a flavorful walnut pesto. This dish is sure to please everyone at your table.