Alex’s Grilled Shrimp with Walnut Pesto: Your 25-Minute Taste of Summer!

Hello, WiseRecipes readers and lovers of quick, fresh, and incredibly flavorful meals! Are you searching for a dinner that’s bursting with vibrant summer tastes and can be on your table in under 30 minutes? Then you are going to adore Alex’s 25-minute dinner solution: my Ultimate Grilled Shrimp with Walnut Pesto recipe! This dish is couldn’t be simpler and is pure sunshine on a plate.

Imagine plump, juicy shrimp, perfectly grilled with a hint of smokiness, then generously topped with a bright, herbaceous homemade walnut pesto. This delightful combination is served over a bed of fresh mixed greens for a meal that tastes like summer itself. This easy grilled shrimp pesto recipe for summer is light, satisfying, and packed with fresh flavors. It’s one of the best 25 minute dinner grilled shrimp and pesto options you’ll find.

My inspiration for this Grilled Shrimp with Walnut Pesto recipe comes from “Alex” (a nod to simple, brilliant home cooking!) and the desire for a quick, elegant meal that celebrates fresh ingredients. We’ll cover how to make homemade walnut pesto for shrimp that’s both easy and far superior to store-bought. This healthy walnut pesto shrimp with mixed greens is perfect for a light yet satisfying dinner or an impressive quick lunch.

So, if you’re ready for a quick light summer seafood meal with pesto that’s as delightful to look at as it is to eat, let’s fire up the grill and get blending this amazing Grilled Shrimp with Walnut Pesto recipe!

Why This Grilled Shrimp with Walnut Pesto is a Summer Sensation

If “25-minute dinner” and “tastes like summer” aren’t enough, here’s why this Grilled Shrimp with Walnut Pesto recipe is a must-try:

• Vibrant & Fresh Flavors: The combination of smoky grilled shrimp and bright, herbaceous walnut pesto is a true taste of summer. This is the heart of our Grilled Shrimp with Walnut Pesto recipe.
• Incredibly Quick & Easy: True to its inspiration, this meal comes together in about 25 minutes, making it perfect for busy weeknights.
• Healthy & Light: Lean grilled shrimp, nutrient-rich pesto (with healthy fats from nuts and olive oil), and fresh greens make for a wholesome meal.
• Homemade Pesto Perfection: Making your own walnut pesto is surprisingly simple and allows you to control the ingredients and flavor. This is key for the best 25 minute dinner grilled shrimp and pesto.
• Elegant Presentation: This dish looks beautiful and sophisticated with minimal effort.
• Versatile: While perfect with mixed greens, the grilled shrimp and pesto are also great over pasta, quinoa, or zoodles.
• Perfect for Warm Weather: Light, refreshing, and doesn’t require a lot of time over a hot stove (besides quick grilling!). A top quick light summer seafood meal with pesto.

Gather Your Fresh & Flavorful Ingredients

Let’s get our simple yet impactful ingredients ready for this delightful Grilled Shrimp with Walnut Pesto recipe.

For the Grilled Shrimp:

• Large Shrimp (Peeled & Deveined): 1.5 lbs (tail-on or off, your preference).
• Olive Oil: 1-2 tablespoons.
• Salt and Black Pepper: To taste.
• Garlic Powder (Optional): ½ teaspoon.
• Lemon Zest (Optional): From ½ lemon, for extra brightness on the shrimp.

For the Homemade Walnut Pesto:

• Fresh Basil Leaves: 2 cups, packed.
• Walnuts (Halves or Pieces): ½ cup, lightly toasted (optional, but enhances flavor).
• Grated Parmesan Cheese (or Pecorino Romano): ½ cup, freshly grated.
• Garlic: 1-2 cloves, roughly chopped.
• Extra Virgin Olive Oil: ½ cup (you may need a touch more or less).
• Fresh Lemon Juice: 1 tablespoon.
• Salt: ¼ – ½ teaspoon, or to taste.
• Black Pepper: ¼ teaspoon, or to taste.

For Serving:

• Mixed Greens: 6-8 cups (spring mix, arugula, baby spinach, etc.).
• Lemon Wedges: For serving.
• Optional additions to greens: Cherry tomatoes, thinly sliced cucumber.

Crafting Your Summer Delight: Step-by-Step Guide

Let’s create this quick and vibrant Grilled Shrimp with Walnut Pesto recipe!

Step 1: Prepare & Grill the Shrimp

1. Prep Shrimp: If using frozen shrimp, thaw them completely. Peel and devein if not already done. Pat the shrimp thoroughly dry with paper towels.
2. Season Shrimp: In a medium bowl, toss the dry shrimp with 1-2 tablespoons of olive oil, salt, black pepper, optional garlic powder, and optional lemon zest until evenly coated.
3. Preheat Grill: Preheat your outdoor grill or indoor grill pan to medium-high heat. Lightly oil the grates if prone to sticking.
4. Grill Shrimp: Thread shrimp onto skewers if desired (this makes flipping easier, especially for smaller shrimp), or place them directly on the hot grill grates in a single layer.
   Grill for about 2-3 minutes per side, or until the shrimp are pink, opaque, and slightly charred. Be careful not to overcook, or they will become tough. This quick cooking is key for an easy grilled shrimp pesto recipe for summer.

Step 2: Make the Homemade Walnut Pesto (While Grill Heats or Shrimp Cooks)

1. Toast Walnuts (Optional): If using, lightly toast the walnuts in a dry skillet over medium heat for 3-5 minutes, stirring frequently, until fragrant. Let cool slightly. This step in how to make homemade walnut pesto for shrimp adds depth.
2. Combine Ingredients in Food Processor: In the bowl of a food processor, combine the fresh basil leaves, toasted walnuts, grated Parmesan cheese, and chopped garlic.
3. Process & Stream Oil: Pulse the ingredients a few times to roughly chop and combine. With the food processor running on low, slowly stream in the ½ cup of extra virgin olive oil until the pesto is mostly smooth but can still have a little texture. You may need to stop and scrape down the sides of the bowl a few times.
4. Add Lemon Juice & Season: Add the 1 tablespoon of fresh lemon juice, ¼ – ½ teaspoon of salt, and ¼ teaspoon of black pepper. Pulse again to combine.
5. Taste and Adjust: Taste the walnut pesto. Does it need more salt? More lemon juice for brightness? A touch more olive oil for a looser consistency? Adjust seasonings to your preference. This is your signature pesto for the Grilled Shrimp with Walnut Pesto recipe.

Step 3: Assemble Your “Taste of Summer” Meal

1. Prepare Greens: If you haven’t already, wash and dry your mixed greens. If desired, toss them lightly with a tiny drizzle of olive oil and a squeeze of lemon juice, or save all the flavor for the pesto.
2. Plate Greens: Divide the mixed greens among your serving plates or arrange them on a large platter.
3. Top with Grilled Shrimp: Arrange the freshly grilled shrimp attractively over the bed of mixed greens.
4. Generously Add Pesto: Spoon or drizzle a generous amount of the homemade walnut pesto over the grilled shrimp and greens.
5. Garnish & Serve: Garnish with extra grated Parmesan cheese (if desired) and serve immediately with fresh lemon wedges on the side for squeezing. Enjoy your delicious Grilled Shrimp with Walnut Pesto recipe! This is a perfect healthy walnut pesto shrimp with mixed greens.

Wise Tips for the Best Grilled Shrimp & Pesto Experience

Make your Grilled Shrimp with Walnut Pesto recipe truly shine with these hints:

• Don’t Overcook the Shrimp: Shrimp cook incredibly fast! 2-3 minutes per side is usually all they need. Overcooked shrimp become rubbery.
• Pat Shrimp Dry: This helps them sear nicely on the grill and allows the oil and seasonings to adhere better.
• Fresh Basil for Pesto is a Must: Dried basil will not work for creating that vibrant, fresh pesto flavor.
• Adjust Pesto Consistency: If your walnut pesto is too thick, you can thin it with a little more olive oil or even a teaspoon or two of warm water while the food processor is running.
• Toast Walnuts for Deeper Flavor: This simple step really enhances the nutty taste of the pesto in your Grilled Shrimp with Walnut Pesto recipe.
• Balance Pesto Flavors: Taste your pesto carefully. The balance of basil, garlic, Parmesan, nuts, lemon, and oil is key.
• Serve Promptly: Grilled shrimp and fresh pesto are best enjoyed right away.

Delicious Variations & Serving Ideas

This Grilled Shrimp with Walnut Pesto recipe is fantastic, but here are some ways to customize it:

• Different Nuts in Pesto: While walnuts are specified, traditional pine nuts, almonds, or even pistachios can be used in the pesto.
• Add Veggies to the Grill: Grill some cherry tomatoes, zucchini slices, or asparagus spears alongside the shrimp and add them to the salad.
• Make it a Pasta Dish: Toss the grilled shrimp and walnut pesto with cooked linguine, fettuccine, or orzo for a heartier meal. Add some reserved pasta water to the pesto to create a light sauce.
• Spicy Pesto: Add a pinch of red pepper flakes or a small piece of jalapeño (seeds removed) to the food processor when making the pesto.
• Lemon Zest Boost: Add the zest of half a lemon to the pesto for an even brighter citrus note.
• Make it a Bruschetta Topping: Chop the grilled shrimp, toss with pesto, and serve on toasted baguette slices.

Storing Leftovers (Best Enjoyed Fresh)

This Grilled Shrimp with Walnut Pesto recipe is at its peak when freshly made.

• Storing Pesto: Leftover walnut pesto can be stored in an airtight container in the refrigerator with a thin layer of olive oil pressed onto the surface (to prevent browning) for up to 3-4 days. It can also be frozen (ice cube trays are great for this).
• Storing Grilled Shrimp: Store leftover grilled shrimp in an airtight container in the refrigerator for up to 2 days.
• Reheating Shrimp: Reheat shrimp very gently and quickly in a skillet or briefly in the microwave to avoid making them tough. It’s often best enjoyed cold or at room temperature in salads if leftover.
• Salad: Dressed greens do not keep well. Assemble salads just before serving.

Frequently Asked Questions (FAQ) – Grilled Shrimp with Walnut Pesto Recipe

Your common questions about this quick and flavorful summer meal:

1. Can I use store-bought pesto for this Grilled Shrimp with Walnut Pesto recipe?
   Yes, you can use good quality store-bought basil pesto as a shortcut. However, making homemade walnut pesto (or any pesto) is surprisingly easy and often yields a much fresher, more vibrant flavor.
2. What’s the best way to prevent shrimp from sticking to the grill?
   Ensure your grill grates are clean and well-oiled. Also, make sure the grill is preheated sufficiently before adding the shrimp. Tossing the shrimp in a little olive oil before seasoning also helps.
3. Can I bake the shrimp instead of grilling them?
   Yes, you can bake the shrimp. Preheat your oven to 400°F (200°C). Arrange the seasoned shrimp in a single layer on a baking sheet and bake for about 6-8 minutes, or until pink and cooked through. They won’t have the smoky char of grilled shrimp but will still be delicious with the pesto.
4. My homemade pesto turned out bitter. What happened?
   Bitterness in pesto can sometimes come from over-processing the basil leaves (which can release bitter compounds) or using olive oil that has a strong, bitter profile itself. Try pulsing the basil less and using a milder extra virgin olive oil. Also, ensure your garlic isn’t old or starting to sprout, as that can add bitterness.
5. What other greens can I use besides mixed greens for this Grilled Shrimp with Walnut Pesto recipe?
   Arugula would add a lovely peppery bite. Baby spinach is a classic. Chopped romaine would offer more crunch. Choose your favorite!

This Grilled Shrimp with Walnut Pesto recipe is the epitome of a quick light summer seafood meal with pesto – simple, elegant, and bursting with fresh, vibrant flavors. It’s an easy grilled shrimp pesto recipe for summer that truly “tastes like summer” and is perfect for a 25 minute dinner that feels special. Learning how to make homemade walnut pesto for shrimp is a skill that will elevate so many meals!

I am so excited for you to try Alex’s (and now your!) brilliant dinner idea. If you make this Grilled Shrimp with Walnut Pesto recipe, please come back and share your delightful experience in the comments below! Happy grilling and pesto making!