When the grill fires up and the crisper is overflowing with cilantro, my brain goes straight to Grilled Shrimp with Cilantro Pesto: a Mediterranean-style summer plate of juicy shrimp brushed with a garlicky, red-pepper-spiked cilantro pesto, threaded onto skewers, and grilled fast next to charred bread for swiping up every last drop. It is my warm-weather move on repeat, quick and herby and built to feed a crowd. If you want to keep the seafood-on-the-grill streak going, my Grilled Scallops with Avocado Corn Salad is the next pick; my Classic Basil Pesto is the foundational green sauce I riff on whenever the cilantro runs out; and for the easy weeknight handoff that uses the same shrimp move, my Avocado Shrimp Quinoa Bowl gets dinner on the table in 20.
Grilled Shrimp with Cilantro Pesto at a Glance
- 🕒 Total Time: 36 minutes
- 👪 Servings: 4 servings
- 🍝 Cuisine Type: Mediterranean
- 🧂 Flavor Profile: Bright, herby, and garlicky cilantro pesto meets smoky charred shrimp with a punch of lemon and a gentle kick of red pepper flakes.
- 📖 Dietary Info: Gluten-free if served without bread, dairy-free, contains shellfish.
- 📦 Storage Notes: Store leftover shrimp and cilantro sauce separately in airtight containers in the refrigerator for up to 3 days, and reheat the shrimp gently to avoid overcooking.
- ⭐ Why You'll Love It: This recipe is the ultimate way to keep summer going no matter what the calendar says. The cilantro pesto comes together in under a minute in the blender and works as both a marinade and a finishing sauce, so the flavor is absolutely off the charts. The shrimp cook in just a few minutes on the grill, which means dinner is on the table fast without sacrificing anything. Throw some grilled bread and charred lemon halves alongside, and you have a full meal that feels seriously impressive.
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Why I Love This Recipe
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, then drenched them in lemon juice, olive oil, and cilantro sauce, and let them marinate for a bit. The flavor is gonna be off the charts.
Jump to:
Ingredients
Substitutions & Swaps
🦐 Shrimp
- Large or jumbo shrimp - Bigger shrimp hold up better on the grill and give you a meatier bite. Just add 1 to 2 extra minutes per side since they are thicker.
- Sea scallops - Scallops love high heat and char beautifully. The sweet, buttery flavor pairs incredibly well with the herby cilantro pesto. Pat them very dry before skewering.
- Swordfish or mahi-mahi chunks - Firm, meaty fish holds together on skewers without falling apart. The mild flavor is a great canvas for the bright cilantro vinaigrette.
- Chicken thighs (cut into 1-inch pieces) - Boneless thighs stay juicy over high heat, unlike breast meat. Marinate them at least 30 minutes in the cilantro sauce for the flavor to really penetrate.
🌿 Cilantro (for the Pesto)
- Flat-leaf parsley - The most seamless swap for cilantro haters. Parsley has a clean, grassy flavor that keeps the sauce bright without the polarizing soapy note some people get from cilantro.
- Fresh basil - Basil brings a slightly sweet, anise-forward note that turns this into more of a classic pesto vibe. Use a light-flavored olive oil so the basil really shines through.
- Arugula - Arugula adds a peppery, slightly bitter bite that makes the sauce feel more complex. It blends smoothly and holds up well without oxidizing as fast as basil.
- Fresh mint (combined with parsley) - Half mint, half parsley gives you an herby sauce with a cool, refreshing finish. Works especially well in summer when you want something that feels extra light and vibrant.
🧅 Shallot and Garlic
- Half a small red onion - Red onion has a sharper, more assertive bite than shallot but blends smoothly into the sauce. Soak it in cold water for 5 minutes first to mellow the raw edge.
- 2 to 3 green onions (white and light green parts) - Green onions are milder and slightly sweet, which keeps the pesto from being too pungent. A great option when you want the herb flavor to really lead.
- 2 cloves roasted garlic (in place of raw) - Roasting garlic removes the sharp bite and adds a nutty, caramelized sweetness. It makes the entire pesto taste more rounded and a little more sophisticated.
🍋 Red Wine Vinegar and Lemon
- White wine vinegar - A slightly more delicate acid than red wine vinegar with a cleaner finish. It keeps the pesto looking bright green since it does not add any color.
- Sherry vinegar - Aged sherry vinegar has a nutty, slightly sweet depth that adds real complexity to the pesto. Use a touch less since it is more concentrated than red wine vinegar.
- Fresh lime juice - Lime has a similar acidity to lemon but with a more tropical, floral note that actually leans into the cilantro flavor and makes the whole sauce feel more cohesive.
- Apple cider vinegar - Mild and fruity, apple cider vinegar brightens the sauce without overpowering the herbs. A solid pantry swap when you are out of red wine vinegar.
🍞 Bread for Grilling
- Sourdough loaf - The tangy crumb and open structure of sourdough gets perfectly crispy on the grill while staying chewy inside. The slight sourness is a great contrast to the rich olive oil and bright pesto.
- Ciabatta - The airy, irregular crumb of ciabatta soaks up olive oil like a dream and crisps up beautifully over high heat. The neutral flavor lets the cilantro pesto be the star.
- Baguette (sliced on a bias) - A classic French baguette gives you the ideal surface-to-crunch ratio on the grill. The thinner slices cook fast so watch them closely, just about 1 minute per side.
- Pita bread - Pita grills in under 2 minutes and gets slightly charred and puffed. It works as both a vessel for the shrimp and a dipper for the extra cilantro sauce, which is a fun way to serve this.
How to Make Grilled Shrimp with Cilantro Pesto
Step 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.
Step 2: 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.
Step 3: Drizzle about ⅓ 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.
Step 4: 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 grill for a minute or so more until both sides have nice grill marks. Remove the bread from the grill and set aside.
Step 5: 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.
🍤🌿🍋 Tips & Tricks for the Best Grilled Shrimp with Cilantro Pesto
This cilantro pesto is so good you'll want to put it on absolutely everything.
- Soak wooden skewers for at least 30 minutes before grilling. Dry wood ignites quickly over high heat and will burn before your shrimp are done. A good long soak keeps the skewers intact through the entire cook time.
- Thread shrimp so they lay flat and snug on the skewer. Shrimp curls as it cooks, so threading through both the tail and the body keeps each piece flat against the grates. This gives you even contact with the heat and better grill marks.
- Do not marinate the shrimp for longer than 20 minutes. The red wine vinegar in the cilantro sauce is acidic enough to start breaking down the proteins in the shrimp. Over-marinating will give you a mushy, mealy texture before the shrimp ever hits the grill.
- Pat shrimp dry before skewering if they are very wet from the bag. Excess moisture creates steam on the grill instead of a sear. A quick pat with paper towels helps the marinade adhere and promotes charring rather than steaming.
- Pull shrimp off the grill the moment they turn pink and opaque. Shrimp cook in 2 to 3 minutes per side over medium-high heat, and carry-over cooking continues after they leave the grill. Even 60 extra seconds will push them into rubbery territory.
- Blend the cilantro pesto for a full 60 seconds without stopping. Cilantro leaves need sustained blending to fully break down and emulsify with the olive oil. A short pulse leaves the sauce grainy and the oil separated rather than smooth and cohesive.
- Use the full half cup of olive oil in the pesto without cutting it back. The olive oil is what gives the pesto its silky, drizzleable consistency and helps it cling to the shrimp and bread. Reducing it makes the sauce too thick and the flavor too sharp from the vinegar.
- Drizzle the bread with olive oil before it goes on the grill, not after. Oil applied before grilling penetrates the bread as it heats and creates a crisp, golden crust with deep grill marks. Oil added after just sits on the surface and makes the bread greasy.
- Grill the lemon halves, cut-side down, over direct heat until charred. Heat caramelizes the natural sugars in the lemon and mellows the sharp acidity. Squeezing a grilled lemon over the finished shrimp adds a sweeter, more complex citrus note than raw lemon juice alone.
- Reserve at least half of the cilantro pesto for serving rather than using it all as a marinade. Heat dulls bright herby flavors, so the pesto that goes on raw shrimp will taste muted after grilling. Finishing the dish with fresh, uncooked pesto is where all the vibrant flavor payoff comes from.
- Make the cilantro pesto up to 5 days ahead and store it in the fridge. The olive oil and vinegar act as preservatives, and the flavors actually deepen as it sits. Having it ready in advance makes this a genuinely fast weeknight meal on grill night.
- Use an indoor grill pan over medium-high heat if you do not have an outdoor grill. A cast-iron grill pan gets hot enough to char the bread and cook the shrimp through with proper grill marks. Keep the heat consistent and do not move the skewers around so you get a real sear instead of a steam.
FAQ's
Can I use frozen shrimp for this recipe?
Yes! Just thaw the shrimp completely and pat them dry before grilling. Removing excess moisture helps them cook evenly and develop better color.
How do I know when shrimp are done cooking?
Shrimp cook very quickly. They’re done when they turn pink and opaque and curl into a loose "C" shape. Overcooked shrimp become firm and rubbery.
Can I make the cilantro pesto ahead of time?
Absolutely. The pesto can be made up to 3 days in advance and stored in an airtight container in the refrigerator. A thin layer of olive oil on top helps keep it vibrant.
What can I serve with grilled shrimp and cilantro pesto?
This shrimp pairs well with rice, quinoa, grilled vegetables, salads, pasta, or warm tortillas. It also works beautifully in grain bowls and tacos.
Can I cook the shrimp without a grill?
Yes. A grill pan, cast-iron skillet, or broiler all work well. Just cook the shrimp over high heat for 2–3 minutes per side.
Grilled Shrimp 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
- ½ teaspoons red pepper flakes
- ½ 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 ½ 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 ⅓ 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
- Soak wooden skewers for at least 30 minutes before grilling. Dry wood ignites quickly over high heat and will burn before your shrimp are done. A good long soak keeps the skewers intact through the entire cook time.
- Thread shrimp so they lay flat and snug on the skewer. Shrimp curls as it cooks, so threading through both the tail and the body keeps each piece flat against the grates. This gives you even contact with the heat and better grill marks.
- Do not marinate the shrimp for longer than 20 minutes. The red wine vinegar in the cilantro sauce is acidic enough to start breaking down the proteins in the shrimp. Over-marinating will give you a mushy, mealy texture before the shrimp ever hits the grill.
- Pat shrimp dry before skewering if they are very wet from the bag. Excess moisture creates steam on the grill instead of a sear. A quick pat with paper towels helps the marinade adhere and promotes charring rather than steaming.
- Pull shrimp off the grill the moment they turn pink and opaque. Shrimp cook in 2 to 3 minutes per side over medium-high heat, and carry-over cooking continues after they leave the grill. Even 60 extra seconds will push them into rubbery territory.
- Blend the cilantro pesto for a full 60 seconds without stopping. Cilantro leaves need sustained blending to fully break down and emulsify with the olive oil. A short pulse leaves the sauce grainy and the oil separated rather than smooth and cohesive.
- Use the full half cup of olive oil in the pesto without cutting it back. The olive oil is what gives the pesto its silky, drizzleable consistency and helps it cling to the shrimp and bread. Reducing it makes the sauce too thick and the flavor too sharp from the vinegar.
- Drizzle the bread with olive oil before it goes on the grill, not after. Oil applied before grilling penetrates the bread as it heats and creates a crisp, golden crust with deep grill marks. Oil added after just sits on the surface and makes the bread greasy.
- Grill the lemon halves, cut-side down, over direct heat until charred. Heat caramelizes the natural sugars in the lemon and mellows the sharp acidity. Squeezing a grilled lemon over the finished shrimp adds a sweeter, more complex citrus note than raw lemon juice alone.
- Reserve at least half of the cilantro pesto for serving rather than using it all as a marinade. Heat dulls bright herby flavors, so the pesto that goes on raw shrimp will taste muted after grilling. Finishing the dish with fresh, uncooked pesto is where all the vibrant flavor payoff comes from.
- Make the cilantro pesto up to 5 days ahead and store it in the fridge. The olive oil and vinegar act as preservatives, and the flavors actually deepen as it sits. Having it ready in advance makes this a genuinely fast weeknight meal on grill night.
- Use an indoor grill pan over medium-high heat if you do not have an outdoor grill. A cast-iron grill pan gets hot enough to char the bread and cook the shrimp through with proper grill marks. Keep the heat consistent and do not move the skewers around so you get a real sear instead of a steam.
Delicious and great to serve as app or main entree
My daughter will use this for 4H it’s SO useful!
I may even add a little angel hair pasta to this recipe. Sounds delicious!
This looks delicious! What do you do with the grilled lemons?
squeeze on top!
My family loved this. We used the leftover cilantro pesto for our chicken, quesadilla, and roasted cauliflower. The best!
I remember this recipe used to be a cilantro walnut pesto but it’s different now. Is there any way to get the old recipe for the pesto? I can’t find it in your website anywhere, and it’s DELICIOUS!
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.
YESSSS- one of my favorites!!!
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!
Love the look of that cilantro sauce - and I love anything on grilled bread too 🙂
Pretty sure I could drink that cilantro pesto right from the bowl - sounds AMAZING!! And with shrimp - heaven!!
I'm all for still using the grill!
You had me at pesto! Can't wait to try this, and to put this cilantro pesto on everything!
rebel without a cause! Kidding, total cause! Gimme da GRILLIN foods
Oh yeah!! And grilled bread is always the way to go 😉
Can you make the pesto a day in advance?
yes!