Oven Roasted Pesto Shrimp Skewers Recipes

GRILLED PESTO SHRIMP SKEWERS

Steps:

• Fill a dish with water and soak skewers for 30 minutes.
• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Thread shrimp onto skewers; place on a large serving dish. Brush skewers with 1 ounce pesto.
• Grill shrimp skewers on the preheated grill until they are bright pink on the outside and the meat is opaque, about 4 minutes per side. Brush cooked shrimp with 1 ounce pesto. Sprinkle with basil and serve with remaining pesto and lemon slices.

GARLIC SHRIMP KABOBS

Steps:

• Rinse and dry shrimp.
• Whisk olive oil, garlic, lemon juice, pepper, and parsley together in a bowl and pour into a large resealable plastic bag. Add shrimp, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 2 hours.
• Preheat an outdoor grill for medium heat and lightly oil the grate. Lightly coat metal skewers with cooking spray.
• Remove shrimp from the marinade and shake off excess. Discard the remaining marinade. Place about 5 shrimp on each skewer.
• Cook on the preheated grill until shrimp are bright pink on the outside and the meat is opaque, about 5 minutes; do not overcook.

ROASTED SHRIMP

Steps:

• Preheat the oven to 450 degrees F (230 degrees C).
• Arrange shrimp in a single layer in a stoneware baking dish. Drizzle olive oil over shrimp.
• Combine garlic salt, parsley, and pepper and sprinkle over shrimp. Cut butter into small pieces and scatter over shrimp.
• Roast in the preheated oven, watching carefully, until shrimp turn pink, 5 to 10 minutes.

OVEN ROASTED PESTO SHRIMP SKEWERS

Steps:

• Soak 30 small wooden skewers in water to cover for 10 minutes and then drain.
• Position a rack in the upper third of the oven and preheat to 400 degrees.
• Line a large baking sheet with parchment paper.
• In a large bowl, combine the shrimp and pesto and toss until the shrimp are evenly coated.
• Thread 2 shrimp onto each skewer. (The skewers can be prepared up to this point, covered with plastic wrap and refrigerated for up to 24 hours.).
• Arrange the skewers in a single layer on the prepared baking sheet. Sprinkle with the red pepper flakes.
• Roast the shrimp until just opaque throughout, 8 to 10 minutes.

OVEN ROASTED VEGETABLE SKEWERS

Steps:

• If you are using bamboo skewers, soak them in water for at least 2 hours before using them.
• Wash all your vegetable and leave in a sieve to drain and dry completely. You may want to do this step at least an hour before cooking them.
• Preheat your oven to 400F for about 15 minutes to make sure it's really hot.
• Cut all the peppers and onion into square chunks then cut the zucchinis in about half an inch slice. Leave the mushrooms and tomatoes as they are.
• The next step is to start arranging the vegetables on the skewers as you like. I started off with green pepper, then red, then zucchini, then slices of onions, 1 mushroom, more onions, another zucchini slice, yellow pepper, another green one then I finished it off with one grape tomato on top.
• Combine salt and pepper with olive oil. Mix well together then use a small basting brush to coat each skewer with it.
• Set on a baking tray and roast them for 3 minutes on each side for a total of 6 minutes.
• To make the arugula pesto, combine all the ingredients into a food processor and blend/chop for at least 1 minute. It is up to you how chunky or smooth you want your pesto to be.
• Serve the vegetable skewers with some arugula pesto on the side.

BAKED SHRIMP PESTO

Steps:

• Preheat oven to 450 degrees Fahrenheit.
• Arrange the shrimp in a shallow baking dish large enough for the shrimp to make just one layer, or divide them evenly among four individual baking dishes.
• Combine the remaining ingredients (except bread) in a blender and blend until smooth. Pour this pesto mixture over the shrimp.
• Bake 10 to 12 minutes or until shrimp are just firm. Serve the shrimp with crusty bread. You can prepare this dish up to 8 hours ahead of time and refrigerate until ready to bake.