Easy Pesto Grilled Shrimp for Summer Dinner

Why This Dish Just Works

Look, we’ve all been there—it’s 93 degrees outside, you’ve got friends coming over in an hour, and the last thing you want to do is stand over a hot stove. That’s where this recipe saves the day.

The beauty of Mediterranean cooking isn’t just the flavors (though trust me, they’re incredible)—it’s the whole philosophy. Simple ingredients. Quick preparation. Letting good food speak for itself.

I’ve made this for first dates (ambitious, I know), last-minute dinner parties, and those nights when I’m eating alone on the balcony with a good book. It never disappoints.

The Ingredient Rundown

Let’s talk pesto for a second. Store-bought is totally fine—I use it at least half the time because, well, life happens. But when I have those extra ten minutes and fresh basil that’s threatening to go bad in my fridge, there’s something therapeutic about making it from scratch.

My lazy Sunday pesto formula:

• Two generous handfuls of basil (stems and all—I’m not precious about it)
• Whatever nuts I have around (pine nuts are traditional, but I’ve used walnuts in a pinch)
• A garlic clove or three (depending on whether I’m seeing anyone that night)
• Good olive oil (the one you save for when your food-snob friends come over)
• Salt, pepper, and Parmesan (the real stuff, not the green can—I’m not a monster)

As for the shrimp, here’s my hot take: frozen is often fresher than “fresh” unless you live right on the coast. Those “fresh” shrimp at the supermarket were probably frozen anyway, then thawed and have been sitting out. I keep a bag of raw, peeled shrimp in my freezer for dinner emergencies. Quick thaw under cold water, and you’re in business.

Size-wise, go for the middle-of-the-road options. Those tiny ones cook before you can even turn them, and the jumbo ones never seem to cook evenly. The 16-20 count per pound hits the sweet spot.

Real Talk About Grilling Shrimp

Can we just acknowledge that grilling tiny sea creatures requires some attention? I’ve sacrificed more shrimp to the flames than I care to admit before getting this right.

First off, pat those shrimp dry. Like, really dry. With paper towels. I know it seems fussy, but wet shrimp + wet pesto = everything sliding right off into your grill. Learn from my mistakes.

The marinating question—I’ve found 15-20 minutes is the Goldilocks zone. Not so short that the flavors don’t penetrate, but not so long that the acidic ingredients start “cooking” the shrimp into that weird ceviche-adjacent texture.

While they’re marinating, this is your moment to pour a glass of something cold, put on your favorite summer playlist, and prep whatever else you’re serving. Multitasking is your friend here.

For the actual grilling, I’ve tried every method under the sun:

• Metal skewers (good but they get HOT—I have the finger scars to prove it)
• Wooden skewers (decent if you remember to soak them, which I never do)
• Grill basket (game-changer, worth every penny)
• Directly on the grates (only attempted after several glasses of rosé, not recommended)

Whatever your method, the cooking time is fast—like “don’t even think about checking your phone” fast. Two to three minutes per side, just until they turn pink and slightly firm. If they’re starting to curl up tight, you’ve gone too far. We’ve all done it; forgive yourself and remember for next time.

The Actual Recipe (Because I’ve Been Rambling)

You’ll Need:

The Hardware:

• A grill (or a grill pan, or even just a hot skillet if that’s what you’ve got)
• Something to keep the shrimp from falling through the grates
• Tongs (the longer the better—save your arm hair)
• A bowl for marinating
• About 30 minutes of your life (most of which is just waiting around)

The Ingredients:

• 1 pound of medium-large shrimp, peeled and deveined
• Roughly 1/2 cup of pesto (homemade if you’re feeling fancy, store-bought if you’re normal)
• A splash of olive oil
• Salt and pepper (though honestly, good pesto is already seasoned)
• Lemon wedges (non-negotiable—the bright acidity takes this from good to great)

The How-To:

1. Mix shrimp and pesto in a bowl. Cover everything evenly. Set a timer for 15 minutes and find something else to do.
2. Heat your grill to medium-high. Not surface-of-the-sun hot, but definitely not gentle.
3. Thread shrimp onto skewers or place in grill basket.
4. Grill for about 2-3 minutes, flip, then another 2 minutes. They’re done when they’re pink, slightly firm, and have those gorgeous grill marks that make everyone think you know what you’re doing.
5. Squeeze fresh lemon over everything right before serving.

That’s it. Seriously. It takes longer to decide what to watch on Netflix.

Making It a Meal

I used to stress about what to serve with this, until I realized the Mediterranean approach is all about simplicity. Some of my favorite pairings that require minimal effort:

• A chunk of good bread and a bowl of olive oil for dipping
• Tomatoes sliced with nothing but salt and maybe a little balsamic
• A quick orzo salad (orzo + whatever vegetables need using + lemon juice + olive oil)
• Just a massive green salad and maybe some more bread (sensing a theme?)

The point is, this shrimp has so much flavor that everything else can be super simple. Save your culinary gymnastics for another day.

FAQs (Or “Things My Friends Always Ask”)

“I don’t have a grill because I live in a tiny apartment. Am I doomed?”
Not at all! A grill pan works great, or even a regular skillet on high heat. You won’t get those charred marks, but the flavor is still amazing. I lived in a 400-square-foot studio for years and made this regularly.

“Can I prep this ahead for a party?”
Sort of. You can make the pesto ahead, clean the shrimp ahead, but don’t combine them until about 20 minutes before cooking. Otherwise, the acid starts “cooking” the shrimp and they get weird and mushy. Nobody wants that.

“I’m allergic to shellfish. My life is meaningless.”
Dramatic much? Try the exact same treatment on chicken chunks, zucchini slices, or even thick portobello strips. The pesto is the star here anyway.

“Which wine goes best with this?”
Whatever’s already open, honestly. But if you’re shopping specifically, a crisp Pinot Grigio or Sauvignon Blanc is lovely. Rosé works too, because rosé works with everything in summer. It’s the law.

I’ve probably made this dish a hundred times, and it still makes me happy every single time. There’s something about the combination of fresh herbs, good olive oil, and that slightly charred flavor from the grill that just tastes like summer freedom.

It’s the kind of recipe that looks impressive enough for company but is simple enough for a Wednesday night when you’re exhausted and can barely remember your own name.

Give it a try. It might just become your signature dish—the one friends request when they come over, the one that makes you look like you’ve got your life together, even when your laundry’s been sitting in the dryer for three days.

Because sometimes, the best cooking is the kind that gets you back to your life—and your people—as quickly as possible.