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A close up, overhead, and macro shot of grilled shrimp with pesto atop a pile of Caprese couscous with burst grilled cherry tomatoes and mozzarella pearls fills a cream colored bowl. The shrimp is garnished with small fresh basil leaves and a few lemon wedges and a gold fork rests inside of the bowl. A cream colored linen napkin, a small pinch bowl, and another bowl filled with another serving of grilled pesto shrimp surrounds the bowl at center.

Grilled Pesto Shrimp with Burst Tomato Couscous Caprese

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews
  • Author: Jess Larson
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: serves 4
  • Category: Main Dishes, Seafood Recipes
  • Method: Grilling & Smoking
  • Cuisine: American, Italian-Inspired

Description

Grilled Pesto Shrimp is such a fun & simple summer dinner. It’s really simple – made with 5 ingredients & comes together in 30 minutes or less – but you’d never guess it based on the amount of fresh flavor it has. The perfect weeknight dish! 

The secret to creating a satisfying meal with a limited number of ingredients is using the most flavorful options you can find & layering them throughout the meal in a couple of different ways. Here, we use fresh basil pesto as both a marinade for the shrimp & a dressing for a Caprese-inspired couscous salad. If you have a ton of end of summer basil on hand, feel free to make homemade pesto (this recipe & this recipe are my go-tos!) but store-bought works great too (see Recipe Notes for some more guidance). 

As far as serving goes, this is an all-in-one meal, but we have some more serving suggestions detailed in the blog post above if you’re looking for inspiration. 

Ingredients

Scale
  • 1 pound colossal shrimp (U/13-15), peeled & deveined
  • 12 ounces cherry tomatoes
  • 1/2 cup fresh pesto, divided (see Recipe Notes)
  • optional: 1 lemon, juiced & divided (see Recipe Notes)
  • 3/4 cup dry couscous, cooked according to package directions
  • 6 ounces fresh mozzarella pearls
  • kosher salt & ground black pepper, to season
  • 8–12 stainless steel or bamboo skewers (soaked in water at least 20 minutes prior to assembly)

Instructions

  1. Prep: Prepare the grill for medium-high direct heat grilling, about 450-500 degrees F. Once preheated, clean the cooking surface by firmly brushing a wire brush over the grates. (If you do not have access to an outdoor grill, you can also preheat a grill pan over medium-high heat.) Meanwhile, as the grill preheats, prep the shrimp skewers & couscous.Weber Genesis II Propane Grill on a deck.
  2. Prep the pesto shrimp skewers: Meanwhile as the grill preheats, prepare the shrimp skewers. Place the shrimp & tomatoes in a large bowl with 1/4 cup of the pesto & the juice of 1/2 a lemon (if using). Season with 1 teaspoon kosher salt & ground black pepper as desired. Toss to coat well. Alternating between the two, thread the pesto shrimp & tomatoes on skewers. It is helpful to skewer each piece of shrimp in two places, once near the head & once near the tail (pictured). Place assembled skewers on a large plate or baking sheet & set aside. A close up shot of pesto shrimp and cherry tomatoes threaded on a stainless steel skewers rest atop an aluminum baking sheet.
  3. Prep the couscous Caprese: Meanwhile, as the grill preheats, prepare the Caprese-inspired couscous. Cook the couscous according to package directions – I like to place the couscous in a heat-safe bowl, pour water over top, cover with a plate, & let steam for 5 minutes. Once steamed, add the remaining 1/4 cup pesto, juice of 1/2 a lemon (if using), & fresh mozzarella pearls to the bowl. Use a fork to fluff the couscous, mixing the pesto & mozzarella throughout. Taste & season with kosher salt & ground black pepper as needed. Set aside for serving. How to make grilled pesto shrimp and tomato caprese couscous, step 3: Prep the coucous Caprese. Cooked couscous mixed with pesto fills a glass mixing bowl atop a light peach surface with small mozzarella balls folded in. A gold spoon rests inside the mixing bowl and the bowl is surrounded by a small wooden pinch bowl filled with kosher salt, a small white pinch bowl filled with ground black pepper, a metal quarter cup filled with pesto, and a half of a lemon surround the bowl at center.
  4. Grill the pesto shrimp skewers: Transfer the shrimp skewers to the grill. Grill over direct heat for 2-3 minutes per side, just until the tomatoes begin to burst & the shrimp is pink in hue & no longer translucent. Transfer grilled pesto shrimp skewers to a clean large plate or baking sheet.A close up shot of grilled pesto shrimp and burst cherry tomatoes threaded on a stainless steel skewers rest atop an aluminum baking sheet.
  5. Serve the pesto shrimp immediately. I like to remove the shrimp from the skewers, toss the burst tomatoes into the Caprese couscous, then pile the shrimp over top. Enjoy!An overhead shot of grilled shrimp with pesto rests atop a pile of Caprese couscous with burst grilled cherry tomatoes and mozzarella pearls inside of a small cream colored bowl. The shrimp is garnished with small fresh basil leaves and a few lemon wedges and a gold fork rests inside of the bowl. A cream colored linen napkin, a drinking glass, two small pinch bowls filled with salt and pepper, and another serving of pesto shrimp surround the bowl at center.

Equipment

Notes

  • Ingredient Notes:
    • “Fresh” pesto & lemon: Feel free to whip up a batch of homemade pesto for this recipe (my go-to lemon basil pesto recipe is below!), or grab store-bought for extra convenience. For best results, use fresh pesto rather than jarred (i.e. if store-bought, use the kind sold in the refrigerator section, which tends to taste freshest & has a nice, saucy consistency). If your pesto is on the thicker side, squeeze some fresh lemon juice in as directed to help loosen it up. 
    • Go-to lemon basil pesto: To a food processor, add 1 cup loosely packed fresh basil leaves & tender stems, 4 cloves garlic, zest & juice of 1/2 lemon, 1/4 cup grated parmesan, 2 tablespoons pine nuts, & 1/2 teaspoon kosher salt. Pulse to combine, stopping to scrape down the sides of the food processor as needed. With the processor running, slowly stream in 3-4 tablespoons extra virgin olive oil until your desired consistency is reached. Set aside, or transfer to an airtight container & store in the refrigerator for up to 1 week.
  • Storage & Reheating: Pesto shrimp skewers are best enjoyed the day you grill them, though leftovers will keep, stored in an airtight container in the refrigerator, for up to 2 days. Leftover burst tomato couscous Caprese will keep, stored in an airtight container in the refrigerator up to 4 days. Enjoy leftovers chilled, or reheat on the stovetop or in the microwave just until warmed through. 

Find it online: https://playswellwithbutter.com/grilled-pesto-shrimp-skewers/