Pesto adds fresh, herby punch to juicy grilled shrimp and zucchini. You’ll definitely want the extra sauce for dipping!
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- Yields:
- 4 serving(s)
- Total Time:
- 20 mins
- Cal/Serv:
- 180
- 1 lb.
large peeled and deveined shrimp
- 1
medium zucchini, sliced into half-moons
- 1 tbsp.
olive oil
-
Kosher salt and pepper
- 1/3 c.
prepared pesto, divided
Directions
-
- Step 1Heat grill to medium-high.
- Step 2In large bowl, toss shrimp and zucchini with oil and 1/2 teaspoon each
salt and pepper. - Step 3Thread onto skewers and grill, turning occasionally, until shrimp is opaque throughout, 4 to 5 minutes.
Brush with 2 tablespoons pesto and serve with remaining pesto for dipping.
NUTRITIONAL INFORMATION (per serving): About 180 calories, 9 g fat (1.5 g saturated), 163 mg cholesterol, 541 mg sodium, 3 g carbohydrate, 1 g fiber, 1.5 g sugar (0 g added sugar), 22 g protein
Did you make this recipe? Comment below!
Chief Food Director
Kate Merker (she/her) is the Chief Food Director of the Hearst Lifestyle Group, overseeing the team that produces food content for several Hearst titles, including Good Housekeeping, Women’s Health, Prevention, Woman’s Day and Country Living. She has clocked nearly 20 years of experience in food media and before that, worked at some of New York City’s finest restaurants.
