Pesto Shrimp Kebabs

I seriously do not know where this week went! I was in Minneapolis this past weekend for a friend’s wedding, and I didn’t get home until Monday afternoon. From there, with working part-time, the days just flew. Now, before the weekend begins, I’m enjoying a quiet moment on the couch, by myself, eating boxed peace sign mac & cheese for dinner! Yes, it was one of those weeks.

Speaking of dinner, I have a very easy dinner recipe to share with you, which is convenient for weeks when cooking seems like an impossible task. These Pesto Shrimp Kebabs from Cooking Light are so easy, yet so delicious, thanks to store-bought pesto and the grill. Before I made these, I thought they’d be good, but I was shocked by just how good they really were! If you’re really crunched for time, you could even toss the shrimp and peppers in a grill basket to skip the step of threading these on skewers. I served the kebabs with bagged brown rice, which I seasoned with lemon juice, olive oil, salt, pepper, and parsley. In very little time, an impressive meal is born!
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Pesto Shrimp Kebabs

What You Need

  • 3 tablespoons pesto
  • 1 tablespoon lemon juice
  • 32 large shrimp, peeled and deveined
  • 16 (1-inch) squares red bell pepper
  • 16 (1-inch) squares yellow bell pepper
  • 8 (8-inch) skewers
  • 1/4 teaspoon kosher salt
  • Cooking spray or olive oil spray

What To Do

  1. Combine pesto, lemon juice, and shrimp; toss. Let stand 5 minutes.
  2. Thread shrimp and red and yellow bell pepper alternately onto skewers. Sprinkle evenly with salt.
  3. Place skewers on a grill rack coated with cooking spray or olive oil spray. Grill 7 minutes, turning skewers occasionally for an even char.

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