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Grilled Pistachio-Lemon Pesto Shrimp

 Grilled Pistachio-Lemon Pesto Shrimp
Besides tasting great with shrimp, this pesto can be used on pasta or spread on a portobello mushroom or garlic bread topped with melted mozzarella.—Amy Jo Dale, Long Beach, California
8 ServingsPrep: 15 min. + chilling Grill: 5 min.


  • 3/4 cup fresh arugula
  • 1/2 cup minced fresh parsley
  • 1/3 cup shelled pistachios
  • 2 tablespoons lemon juice
  • 1 garlic clove, peeled
  • 1/4 teaspoon grated lemon peel
  • 1/2 cup olive oil
  • 1/4 cup shredded Parmesan cheese
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1-1/2 pounds uncooked jumbo shrimp, peeled and deveined


  • Place the first six ingredients in a food processor; pulse until
  • finely chopped. Continue processing while gradually adding oil in a
  • steady stream. Add Parmesan cheese, salt and pepper; pulse just
  • until combined. Transfer 1/3 cup pesto to a large bowl. Add shrimp;
  • toss to coat. Refrigerate, covered, 30 minutes.
  • Moisten a paper towel with cooking oil; using long-handled tongs, rub
  • on grill rack to coat lightly. Thread shrimp onto eight metal or
  • soaked wooden skewers. Grill, covered, over medium heat 5-6 minutes
  • or until shrimp turn pink, turning once. Serve with remaining pesto.
  • Yield: 8 servings.

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Grilled Pistachio-Lemon Pesto Shrimp (continued)

Nutritional Facts: 1 skewer with about 1 tablespoon pesto equals 236 calories, 18 g fat (3 g saturated fat), 105 mg cholesterol, 241 mg sodium, 3 g carbohydrate, 1 g fiber, 16 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.