Grilled Shrimp with Cilantro Pesto

Are you like me when it comes to pesto? You love it right? I think pesto goes great with so many things, whether you are simply dipping vegetables into it, lathering it on a sandwich, or going with a classic and tossing it with pasta, pesto is really bright and delicious. I’ve made everything from your classic pesto, to a pea pesto to be used on pizza, and lately a carrot top pesto. All were very delicious, and extremely easy to make.

Grilled Shrimp with Cilantro Pesto Recipe

Recently I had an abundance of cilantro, and an idea sparked to use the cilantro and make a pesto out of it. Why not, right? After all, pesto is typically herbs, nuts, and cheeses crushed together to make a sauce, so why not try it with cilantro. At first, I had no idea what I was going to make to accompany the cilantro pesto, and as I quickly thought of pasta, or mixing it into some rice, I decided to lather it onto some shrimp skewers that I had grilling. They were a total hit, and everyone of them consumed.

Let’s get started.

Ingredients:

  • 1 bunch of fresh cilantro, cleaned
  • 1/4 cup lightly salted almonds
  • 4 cloves of garlic
  • 1 tbsp water
  • 2 tbsp grated parmesan cheese
  • 1/4 – 1/2 cup of olive oil
  • 1/4 tsp salt, to taste
  • Raw shrimp, deveined, tails on
  • Skewers, soaked in water

Toss the cilantro, almonds, cheese, garlic, water, and salt into a food processor. Pulse until things become rather smooth. Start adding the olive oil, using a nice drizzle, until things become really nice and smooth. Scrape out the pesto into a small serving bowl. Taste, and season with any salt, if you desire.

Next, take the shrimp, and run the skewer through them. You can probably get 5-6 shrimp on each skewer. I like the 21-25 shrimp, raw, from the store. They are a good size, and hold up well, texturally.

Heat your grill. Again, I am a fan of charcoal, but you do what you need to do. Gas or coal, your call.

Once your coals are heated, and the grates are super clean, add the shrimp skewers, over indirect heat if you can. Cook for a few minutes, then flip. Brush on a nice amount of the cilantro pesto. Cover, or close the lid, and let cook another couple of minutes. DO NOT OVERCOOK THE SHRIMP. Who likes overcooked shrimp anyway?

Cilantro Pesto Recipe

Remove the skewers from the grill, and place the skewers onto a serving dish. I find that people tend to like removing items from a skewer, or going full force and eating directly off of the skewers (that would be me). Brush more of the fresh cilantro pesto onto the skewers. The heat from the cooked shrimp with pair nicely with the fresh pesto.

Dig in. There is a great freshness to this cilantro pesto. Sure, you get a bit of garlic, and a bit of saltiness from the cheese, but when when grilled with the shrimp, well, it takes you over the top.

My daughter, who doesn’t even like shrimp, devoured a handful of these great grilled shrimp with cilantro pesto, and that always scores in my book. That should say something, at least it did for me. I hope you enjoy.

Grilled Shrimp with Cilantro Pesto
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 1 bunch of fresh cilantro, cleaned
  • ¼ cup lightly salted almonds
  • 4 cloves of garlic
  • 1 tbsp water
  • 2 tbsp grated parmesan cheese
  • ¼ - ½ cup of olive oil
  • ¼ tsp salt, to taste
  • Raw shrimp, deveined, tails on, approximately 25
  • Skewers, soaked in water
Instructions
  1. Toss the cilantro, almonds, cheese, garlic, water, and salt into a food processor. Pulse until things become rather smooth. Start adding the olive oil, using a nice drizzle, until things become really nice and smooth. Scrape out the pesto into a small serving bowl. Taste, and season with any salt, if you desire.
  2. Next, take the shrimp, season with a bit of salt and pepper, and run the skewer through them. You can probably get 5-6 shrimp on each skewer. I like the 21-25 shrimp, raw, from the store. They are a good size, and hold up well, texturally.
  3. Heat your grill. Again, I am a fan of charcoal, but you do what you need to do. Gas or coal, your call.
  4. Once your coals are heated, and the grates are super clean, add the shrimp skewers, over indirect heat if you can. Cook for a few minutes, then flip. Brush on a nice amount of the cilantro pesto. Cover, or close the lid, and let cook another couple of minutes. DO NOT OVERCOOK THE SHRIMP. Who likes overcooked shrimp anyway?
  5. Remove the skewers from the grill, and place the skewers onto a serving dish. I find that people tend to like removing items from a skewer, or going full force and eating directly off of the skewers (that would be me). Brush more of the fresh cilantro pesto onto the skewers. The heat from the cooked shrimp with pair nicely with the fresh pesto.
  6. Dig in. There is a great freshness to this cilantro pesto. Sure, you get a bit of garlic, and a bit of saltiness from the cheese, but when when grilled with the shrimp, well, it takes you over the top.
  7. My daughter, who doesn't even like shrimp, devoured a handful of these great grilled shrimp with cilantro pesto, and that always scores in my book. That should say something, at least it did for me. I hope you enjoy.

 

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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