Grilled Pesto Shrimp Kabobs

  • Author: Dan
  • Prep Time: 30 minutes
  • Cook Time: 6 minutes
  • Total Time: 36 minutes
  • Yield: 6 Servings 1x

These flavorful Grilled Shrimp Kabobs are on our menu all summer long! Juicy grilled shrimp drizzled with a quick, homemade basil marinade!



  • 1 pound medium-medium/large shrimp, peeled and deveined
  • 2 lemons, thinly sliced

For the Marinade:

  • 1 1/2 teaspoon fennel seed, lightly crushed (use a rolling pin in a plastic bag)
  • 1 1/2 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1/3 cup olive oil
  • 3 tablespoon fresh lemon juice

For the Basil Pesto

  • 2 cups fresh basil leaves
  • 2 garlic cloves, roughly chopped
  • 1/4 cup fresh lemon juice
  • 1 cup extra virgin olive oil
  • 1/4 teaspoon kosher salt


  1. Place the ingredients for the marinade in a glass dish or resealable plastic bag. Toss to combine and refrigerate for 30 minutes.
  2. Add all the ingredients for the basil pesto to a blender (except the olive oil) and pulse a few times. While the blender is running, slowly pour in the olive oil. Add the salt and taste for seasoning.
  3. Preheat the grill to a medium high heat, about 400 degrees. Remove the shrimp from the marinade and pat dry with paper towels. Thread the shrimp onto skewers, alternating with a lemon slice.
  4. Spray the grill with cooking spray or olive oil and then grill the shrimp for 3 minutes on each side until the shrimp is firm and pink.
  5. Serve the shrimp warm with the basil pesto drizzled over the top and fresh lemon wedges.
  • Category: Dinner
  • Method: Grill
  • Cuisine: American