Grilled Shrimp with Cilantro Pesto

Rating:

Total Time:

Difficulty:

Easy

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!  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)

Check out some of my favorite Shrimp Recipes here:

  1. Avocado Shrimp Tostadas 

  2. Coconut Curried Shrimp with Coconut Rice

  3. Creamy Goat Cheese and Shrimp Pasta

  4. Summer Corn Risotto with Shrimp

  5. How to Cook Perfect Shrimp Every Time!

  6. Shrimp Scampi with Couscous

  7. Shrimp and Crab Seafood Rolls

  8. Zucchini Noodles and Grilled Shrimp

  9. Arugula Pesto Pasta with Garlic Shrimp

  10. Avocado Shrimp Quinoa Bowl

  11. Spanish Paella

  12. The Ultimate Garlic Shrimp Scampi

Grilled Shrimp and Bread with Cilantro Pesto

Gaby
5 from 3 votes

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

  • 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.

For the Grilled Shrimp and Bread

  • 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.
  • 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.
  • Arrange the thick slices of bread on a large platter and drizzle liberally with olive oil.
  • 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.
  • 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.
  • 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!

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57 comments

  1. Meredith Vetter

    What is your recipe for cilantro vinaigrette?
    Thank you!
    Meredith