Skewered Rosemary Shrimp with Mint Pesto
Fire up the grill for this show-stopping recipe: Skewered Rosemary Shrimp with Mint Pesto! This vibrant dish combines succulent, marinated shrimp threaded onto aromatic rosemary stems, adding a smoky, herbal essence as they grill to perfection. The shrimp are paired with a refreshing mint pesto made from fresh mint, basil, toasted pine nuts, and Parmesan cheese, creating an irresistible dipping sauce or drizzle. With its quick cook time and beautiful presentation, this recipe is perfect for entertaining or an easy weeknight dinner. Serve these flavorful grilled shrimp alongside a crisp salad or grilled vegetables for a light, summery meal that’s bursting with bold flavors. Ideal for seafood lovers and outdoor grilling enthusiasts, this recipe is sure to become a seasonal favorite.
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Recipe Information
Ingredients
- 1 lb Large shrimp (peeled and deveined)
- 12 whole Fresh rosemary sprigs (woody stems for skewers)
- 2 tbsp Olive oil
- 2 cloves Garlic cloves (minced)
- 2 tbsp Lemon juice
- 0.5 tsp Salt
- 0.25 tsp Black pepper (freshly cracked)
- 1 cup Fresh mint leaves
- 0.5 cup Fresh basil leaves
- 2 tbsp Pine nuts (toasted)
- 0.25 cup Parmesan cheese (grated)
- 0.25 cup Extra virgin olive oil
- 0.25 tsp Salt (for pesto)
- 0.25 tsp Black pepper (for pesto)
Instructions
Rinse and pat dry the shrimp with paper towels. Set aside.
Prepare the rosemary skewers by trimming the leaves off the bottoms of the sprigs, leaving a few inches of leaves near the top. If the stems are very thick, gently sharpen the ends with a knife to make them easier to thread the shrimp onto.
In a bowl, whisk together 2 tablespoons of olive oil, minced garlic, lemon juice, salt, and black pepper. Add the shrimp to the marinade and toss to coat evenly. Let marinate for 10 minutes.
Meanwhile, prepare the mint pesto. In a food processor, combine mint leaves, basil leaves, toasted pine nuts, grated Parmesan cheese, 1/4 cup of extra virgin olive oil, salt, and black pepper. Blend until smooth, scraping down the sides as needed. Adjust seasoning to taste. Set aside.
Preheat the grill to medium-high heat (or prepare a grill pan on the stove).
Thread 2-3 shrimp onto each rosemary skewer, sliding them carefully to avoid breaking the stems.
Place the skewered shrimp on the preheated grill and cook for 2-3 minutes per side, or until the shrimp turn pink and opaque with slightly charred edges.
Remove the shrimp from the grill and serve hot with the mint pesto drizzled on top or on the side as a dipping sauce.
Garnish with extra mint leaves or lemon wedges if desired.
Nutrition Facts
Calories |
1717 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.6 g | 149% | |
| Saturated Fat | 24.5 g | 123% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 934 mg | 311% | |
| Sodium | 3524 mg | 153% | |
| Total Carbohydrate | 46.1 g | 17% | |
| Dietary Fiber | 21.7 g | 78% | |
| Total Sugars | 13.9 g | ||
| Protein | 147.3 g | 295% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1614 mg | 124% | |
| Iron | 26.0 mg | 144% | |
| Potassium | 3016 mg | 64% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
