Grilled Shrimp with Cilantro Pesto

I realize that after Labor Day everyone basically stops wearing white and gears up for Pumpkin season – but I’m a rebel and I don’t subscribe to that notion! So I’m opting for some Grilled Shrimp with Cilantro Pesto and a side of grilled bread!!

Grilled Shrimp with Cilantro Pesto from www.whatsgabycooking.com (@whatsgabycookin)

It still feels like summer here in LA so I’m soaking that up until October. So….let’s start with the grilled bread. Have you had it before? It basically makes any slice of bread the best thing you’ve ever tasted. Clearly, I have a thing for it. Just give your favorite loaf a thick slice, liberally drizzling it with olive oil and then grill it until it’s just toasty! Perfection.

Then you’ve got the shrimp. I skewered all the shrimp and then drenched them in some lemon juice, olive oil and some cilantro sauce and let them marinate for a bit. The flavor is gonna be off the charts.

Grilled Shrimp with Cilantro Pesto from www.whatsgabycooking.com (@whatsgabycookin)

Once the grill is ready, everything gets slightly charred and smoky and then finished with some extra lemon juice and more cilantro vinaigrette! ย 100% perfection.

Alternatively, if you’ve put away the grill for the season, this entire recipe could be done on an indoor grill pan over medium high heat!

Grilled Shrimp with Cilantro Pesto from www.whatsgabycooking.com (@whatsgabycookin)

Grilled Shrimp and Bread with Cilantro Pesto

Grilled Shrimp and Bread with Cilantro Pesto

Ingredients

    For the Cilantro Sauce
  • 1 shallot, roughly chopped
  • 2 cups tightly packed fresh cilantro leaves, stems removed (about 4 ounces)
  • 1 clove garlic
  • 1/2 teaspoons red pepper flakes
  • 1/2 cup olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon salt
  • For the Grilled Shrimp and Bread
  • 2 lbs medium shrimp, peeled and de-veined
  • Wooden skewers, soaked in water or metal
  • 1 loaf of bread sliced into 1 1/2 inch pieces on a bias
  • 1 lemon, juiced
  • 1 teaspoons red pepper flakes
  • kosher salt and freshly cracked black pepper
  • olive oil for drizzling
  • 3 lemons, halved and grilled

Instructions

    For the Cilantro Sauce
  1. Combine all the ingredients in a high powered blender and blend for 60 seconds until very smooth. Taste and adjust salt and pepper as needed. Serve immediately. Or you can refrigerate the vinaigrette for up to 5 days.
  2. For the Grilled Shrimp and Bread
  3. Thread about 6 shrimp on each of the soaked wooden skewers and set them on a large plate of cutting board while skewering the rest.
  4. Drizzle about 1/3 of the vinaigrette over the skewered shrimp along with the juice of the lemon, red pepper flakes and some salt and pepper. Set the shrimp aside to marinate for about 10-20 minutes while you prepare your grill.
  5. Arrange the thick slices of bread on a large platter and drizzle liberally with olive oil.
  6. Prepare your gas or charcoal grill to medium high heat. Place the pieces of bread over the heat and grill for a few moments on each side until the bread has grill marks. Using a pair of tongs, flip the bread over and let the other side grilled for a minute or so more until both sides have nice grill marks. Remove the bread from the grill and set aside.
  7. Place the shrimp skewers on the grill over medium high heat and grill for about 2-3 minutes on each side until the shrimp are pink. Remove the skewers from the grill and set aside.
  8. Serve the shrimp and bread with the remaining cilantro vinaigrette and grilled lemon halves.

Notes

I like to grilled some extra lemons too! Just halve the lemons, throw them on the grill until they get some nice charred markets and then remove them for later!

https://whatsgabycooking.com/grilled-shrimp-with-cilantro-pesto/

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48 Comments

  1. I’m a vegetarian but my fiance would love this recipe & I’m loving the pesto recipe! I might use the pesto recipe tonight instead of my store bought pesto (I’m a very novice chef) – I was planning on cooking pasta with pesto, potatoes, and green beans. Definitely pinning this for the future! Love your blog; I’m a new follower!

  2. So I just grilled bread for the first time the other day and fell madly in love! Oh my gosh, so good!
    I love this meal so much. The cilantro pesto, the grilled shrimp! It all just sounds awesome!

  3. Wow! This looks like the PERFECT weekend dinner! It screams summer! So flavorful – can’t wait to try this.

  4. This looks amazing. I have a Big Green Egg. It’s pricey, and you have to use hardwood charcoal, but it will get smoking hot for grilling, or you can set the temp low and slow and smoke pork butts for 18 hours. I absolutely love it. It’s actually really easy to use.

  5. I recently bought a new grill – a Vision ceramic kamado grill from Costco – and I LOVE it .. it’s similar to the big green egg – but it’s black – and much better value … pricey – but such a wonderful grill… it can be used as a grill, a smoker, an oven … extremely versatile – here’s a forum where you can read about kamado cookers kamadoguru.com – they have a number of forums

  6. your shrimp looks soooo delicious …and cilantro pesto .. why the heck not! Yum….

    I have a Vision Grills ceramic grill – A kamado cooker – similar to the big green egg – but better value – purchased from Costco – I LOVE it … you can grill, smoke, bake – so it’s incredibly versatile. You can read about kamado grills at kamadoguru.com … highly recommended

  7. No room for a grill here in my tiny NYC apartment (BOO), but we go over to the park at least once a week and use the massive ones they have there – shrimp and bread coming with us FOR SURE next time!

  8. I made this tonight and it was WONDERFUL!!! When I saw the cilantro pesto, I knew it would be good; didn’t know just HOW good! Thank you for sharing this.

  9. Love this recipe! We made this last weekend while camping (just made the cilantro pesto ahead of time and threw it into the cooler. So delicious!

  10. You had me at pesto! Can’t wait to try this, and to put this cilantro pesto on everything!

  11. Pretty sure I could drink that cilantro pesto right from the bowl – sounds AMAZING!! And with shrimp – heaven!!

  12. I was out on Nantucket Island this weekend and I rocked my white shorts the whole time. Summer totes isn’t over yet! Lol. Love this fresh recipe SO MUCH. Pesto with shrimp is a great combo!

  13. I remember this recipe used to be a cilantro walnut pesto but itโ€™s different now. Is there any way to get the old recipe for the pesto? I canโ€™t find it in your website anywhere, and itโ€™s DELICIOUS!

    1. sure is!! Here you go!

      1 bunch fresh cilantro
      1/3 cup walnuts
      2 cloves garlic
      3 ounces olive oil
      1 lemon, juiced
      kosher salt and freshly cracked black pepper to taste

      In a blender or food processor, combine the cilantro, walnuts, garlic and olive oil and blend until a pesto like consistency is formed. Taste and add lemon juice and season with salt and pepper. Blend for another few seconds until incorporated. Remove the pesto from the blender and set aside until read to serve.

  14. My family loved this. We used the leftover cilantro pesto for our chicken, quesadilla, and roasted cauliflower. The best!

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