5 from 12 votes
Grilled Shrimp and Bread with Cilantro Pesto
This recipe features medium shrimp grilled on skewers with a vibrant cilantro pesto made from shallot, garlic, red pepper flakes, olive oil, and red wine vinegar. The shrimp are marinated with part of the sauce and lemon juice before grilling, and paired with olive oil-drizzled grilled bread and charred lemon halves. The dish balances smoky grilled flavors with fresh, tangy, and slightly spicy cilantro sauce.
Prep Time
30 mins
Cook Time
6 mins
Total Time
36 mins
Servings:
4
servings
Calories:
940 kcal
Course:
Main Course, Dinner
Cuisine:
Mediterranean
Ingredients
For the Cilantro Sauce
- 1 shallot roughly chopped
- 2 cups cilantro leaves stems removed (about 4 ounces, tightly packed, fresh
- 1 clove garlic
- ½ teaspoons red pepper flakes
- ½ cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon salt
For the Grilled Shrimp and Bread
- 2 lbs Shrimp peeled and de-veined, medium
- wooden skewers soaked in water or metal
- 1 bread sliced into 1 ½ inch pieces on a bias
- 1 lemon juiced
- 1 teaspoons red pepper flakes
- black pepper kosher salt and freshly cracked
- salt kosher salt and freshly cracked
- olive oil for drizzling
- 3 lemon halved and grilled, plural
Instructions
For the Cilantro Sauce
- Combine all the ingredients in a high powered blender and blend for 60 seconds until very smooth. Taste and adjust salt and pepper as needed. Serve immediately. Or you can refrigerate the vinaigrette for up to 5 days.
Cup of Yum
For the Grilled Shrimp and Bread
- Thread about 6 shrimp on each of the soaked wooden skewers and set them on a large plate of cutting board while skewering the rest.
- Drizzle about ⅓ of the vinaigrette over the skewered shrimp along with the juice of the lemon, red pepper flakes and some salt and pepper. Set the shrimp aside to marinate for about 10-20 minutes while you prepare your grill.
- Arrange the thick slices of bread on a large platter and drizzle liberally with olive oil.
- Prepare your gas or charcoal grill to medium high heat. Place the pieces of bread over the heat and grill for a few moments on each side until the bread has grill marks. Using a pair of tongs, flip the bread over and let the other side grilled for a minute or so more until both sides have nice grill marks. Remove the bread from the grill and set aside.
- Place the shrimp skewers on the grill over medium high heat and grill for about 2-3 minutes on each side until the shrimp are pink. Remove the skewers from the grill and set aside.
- Serve the shrimp and bread with the remaining cilantro vinaigrette and grilled lemon halves.
Notes
- Grill extra lemons halved to add smoky juice as a finishing touch.
- Soak wooden skewers in water before grilling to prevent burning.
- Marinate shrimp for 10 to 20 minutes to enhance flavor without over-softening.
- Drizzle olive oil liberally on bread slices before grilling to achieve crisp, flavorful toast.
- Store pesto refrigerated and use within five days for best freshness.
Nutrition Information
Calories
940kcal
(47%)
Carbohydrates
93g
(31%)
Protein
65g
(130%)
Fat
36g
(55%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
6g
(35%)
Monounsaturated Fat
21g
(105%)
Trans Fat
0.1g
(5%)
Cholesterol
365mg
(122%)
Sodium
1676mg
(70%)
Potassium
1071mg
(23%)
Fiber
11g
(44%)
Sugar
13g
(26%)
Vitamin A
790IU
(16%)
Vitamin C
61mg
(68%)
Calcium
398mg
(40%)
Iron
8mg
(44%)
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 940
% Daily Value*
| Calories | 940kcal | 47% |
| Carbohydrates | 93g | 31% |
| Protein | 65g | 130% |
| Fat | 36g | 55% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 21g | 105% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 365mg | 122% |
| Sodium | 1676mg | 70% |
| Potassium | 1071mg | 23% |
| Fiber | 11g | 44% |
| Sugar | 13g | 26% |
| Vitamin A | 790IU | 16% |
| Vitamin C | 61mg | 68% |
| Calcium | 398mg | 40% |
| Iron | 8mg | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.