Grilled Shrimp Kabobs with Arugula-Walnut Pesto
Recipe type: Seafood / Appetizer
Prep time: 
Cook time: 
Total time: 
Serves: 12 to 14 kabobs
Grilled Shrimp Kabobs with Arugula-Walnut Pesto. Easy bite-size shrimps on skewers are grilled until they are lightly brown, then topped with a fresh pesto sauce made with fresh arugula and walnuts. Makes a terrific appetizer to serve your guests on any weekend!
  • 1 pound small or medium size fresh shrimp-cleaned, peeled, deveined
  • 3 cups arugula- rinsed, stems removed
  • 1 cup fresh basil leaves, firmly packed
  • 2 garlic cloves
  • ¼ tsp. kosher salt
  • fresh cracked black pepper
  • ¾ cup walnut halves
  • ½ cup freshly grated parmesan cheese
  • ⅓ cup extra-virgin olive oil, plus extra
  • 1 lemon juiced -divided
  • 8 inch skewers
  • organic cooking spray, for grill
  1. Rinse shrimp under cold water and drain. Season shrimp lightly with salt and fresh cracked black pepper. Squeeze some fresh lemon juice over them. Thread shrimp onto skewers, about 3 shrimps per skewer.
  2. Heat and spray a non-stick grill pan with cooking spray. Grill shrimp kabobs for about 3 to 4 minutes per side. Add a squeeze of lemon juice over them while grilling. When shrimp is cooked, transfer to a serving platter.
For the Pesto Sauce:
  1. Place the arugula, basil leaves, garlic and ¼ teaspoon of salt into blender or a food processor. Pulse until coarsely chopped, scraping down the sides of bowl as needed.
  2. Add the walnuts, pulse and then in add Parmesan cheese and pulse again about 2 or 3 times, until all ingredients are well combined. With machine running on low speed, slowly stream in the oil until desired consistency is reached. It should resemble a loose paste.
  3. Stir in 1 to 2 teaspoons of fresh lemon juice. Best made the same day serving. Lightly spoon or brush pesto sauce over the shrimp kabobs. Serve. Refrigerate any remaining unused pesto sauce.
  4. Yields: 2 cups pesto sauce and approx. 14 to 16 kabobs
Using frozen shrimp helps make it this even speedier! Allow the frozen shrimp to defrost under running water, and rinse several times to rinse out the iodine. Then drain well before grilling.
Recipe by 2 Sisters Recipes by Anna and Liz at