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Grilled Pesto Shrimp Vegetable Kabobs

Dinner, Summer, Pesto, Grill
Author: Lauren Kelly


  • 3 garlic cloves
  • ounces pine nuts or nuts of choice, walnuts, cashews, pumpkin seeds etc
  • 2 ounces Parmesan cheese
  • 2 ounces fresh basil leaves torn
  • 4 ounces extra virgin olive oil
  • juice of one lime
  • 1 pound jumbo shrimp peeled and deveined
  • your favorite vegetables I used, baby bella mushrooms, green and orange peppers, yellow and green squash and onions, sliced
  • 6 wooden or metal skewers


  • If using wooden skewers, put in water for at least 30 minutes to prevent burning on the grill.
  • Place garlic cloves, pine nuts, cheese and basil leaves in food processor or blender. Pulse while slowly adding olive oil.
  • In a large resealable bag, combine shrimp, sliced vegetables and pesto. Shake to combine and place in refrigerator for an hour.
  • Prepare 6 skewers alternating shrimp and vegetables. Turn grill on to medium heat, making sure grates are cleaned and sprayed lightly with oil. Cook for 3-4 minutes, making sure to turn over and cook on the other side for another 3-4 minutes. Serve immediately