Get ready to tantalize your taste buds with a dish that’s as vibrant as it is delicious! Our Grilled Pesto Shrimp with Roasted Vegetables is the perfect summer meal that will have your family and friends begging for seconds. With succulent shrimp marinated in aromatic pesto and a colorful medley of roasted vegetables, this recipe is not only a feast for the eyes but also a quick and easy way to elevate your dinner game. In just 30 minutes, you can whip up a dish that’s bursting with flavor and guaranteed to impress. Dive into this culinary adventure and discover how to make your next meal unforgettable!
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 pound shrimp, peeled and deveined
- 1/4 cup pesto
- 2 cups mixed vegetables (bell peppers, zucchini, etc.)
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Begin by preparing your ingredients. Rinse the shrimp under cold water and pat them dry with paper towels. Place the cleaned shrimp in a mixing bowl.
- Add the pesto to the bowl with the shrimp. Toss the shrimp in the pesto until they are evenly coated. Allow the shrimp to marinate for about 10 minutes while you prepare the vegetables.
- Preheat your grill or grill pan over medium-high heat. If using a grill, make sure to oil the grates to prevent sticking.
- While the grill is heating up, prepare the mixed vegetables. Wash and chop the bell peppers and zucchini into bite-sized pieces. You can also add other vegetables such as cherry tomatoes or red onions if desired.
- In a separate bowl, combine the chopped vegetables with olive oil, salt, and pepper. Toss them well to ensure they are evenly coated with the oil and seasoning.
- Once the grill is hot, place the mixed vegetables directly on the grill or in a grill basket. Grill the vegetables for about 8-10 minutes, turning occasionally, until they are tender and have nice grill marks.
- While the vegetables are grilling, thread the marinated shrimp onto skewers. If using wooden skewers, soak them in water for about 30 minutes prior to grilling to prevent burning.
- After the vegetables have been grilling for a few minutes, place the shrimp skewers on the grill. Grill the shrimp for about 2-3 minutes on each side, or until they turn pink and opaque.
- Once the shrimp are cooked and the vegetables are tender, remove both from the grill. Let them rest for a minute before serving.
- To serve, arrange the grilled pesto shrimp and roasted vegetables on a platter. Drizzle with additional olive oil or sprinkle with fresh herbs if desired. Enjoy your delicious grilled pesto shrimp with roasted vegetables!
Tips
- Choose Fresh Ingredients: For the best flavor, opt for fresh shrimp and seasonal vegetables. The quality of your ingredients can make a significant difference in the final dish.
- Marinate for Flavor: Don’t rush the marinating process! Allow the shrimp to soak in the pesto for at least 10 minutes to absorb all those delicious flavors.
- Preheat the Grill: Make sure your grill is hot before adding the shrimp and vegetables. This ensures that you get those beautiful grill marks and a nice char, enhancing the overall taste.
- Use a Grill Basket: If you’re grilling smaller vegetables, consider using a grill basket. This will prevent them from falling through the grates and make it easier to turn them.
- Don’t Overcook the Shrimp: Keep an eye on the shrimp while grilling. They cook quickly—about 2-3 minutes per side—so remove them from the grill as soon as they turn pink and opaque to avoid a rubbery texture.
- Add a Finishing Touch: For an extra burst of flavor, drizzle some balsamic glaze or a squeeze of fresh lemon juice over the dish just before serving. It adds a delightful brightness that complements the pesto perfectly.
- Serve with a Side: Pair your grilled shrimp and veggies with a light salad or some crusty bread to make the meal even more satisfying.
Nutrition Facts
Calories: 223kcal
Carbohydrates: 8g
Protein: 16g
Fat: 15g
Saturated Fat: 2g
Cholesterol: 140mg
