Griddled Pesto Shrimp Recipe
Make Griddled Pesto Shrimp Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Marinated Shrimp
For Griddling & Finishing
Method
Marinated Shrimp
- 1
Prepare shrimp
Rinse shrimp under cold water and pat thoroughly dry with paper towels. If tails-on and you prefer tails off, remove tails. Dry shrimp thoroughly to help the pesto adhere and to promote good griddle sear.
- 2
Make marinade
In a medium bowl combine 1 cup basil pesto, 2 tbs extra-virgin olive oil, 1 tbs fresh lemon juice, 1 tsp minced garlic, 3 tsp salt, and 1/2 tsp black pepper. Whisk until smooth.
- 3
Marinate shrimp
Add the dried shrimp to the bowl and toss until every piece is evenly coated in the pesto mixture. Cover and refrigerate for 15–30 minutes (no longer than 60 minutes) to allow flavor to penetrate without breaking down the shrimp texture.
For Griddling & Finishing
- 4
- 5
- 6
Griddle the shrimp
Remove shrimp from refrigerator and let excess marinade drip off (do not wipe clean). Place shrimp in a single layer on the hot surface, spaced so they sear rather than steam. Cook 1.5–2 minutes without moving until a golden-brown crust forms. Flip and cook the second side 1–2 minutes until opaque and just cooked through (internal temperature ~120–125°F for medium, 135°F fully opaque). Total cook time will be 3–4 minutes depending on size.
- 7
Finish with butter
During the last 30 seconds of cooking, add 1 tbs unsalted butter to the griddle and let it melt; spoon the melted butter over the shrimp once or twice to glaze and add shine.
- 8
Rest and season
Transfer the cooked shrimp to a serving plate. Sprinkle with flaky sea salt to taste (about 1/2 tsp) and 2 tbs chopped fresh basil if using. Serve immediately with lemon wedges for squeezing over the shrimp.