Easy Shrimp Kebabs with Vegan Pesto


Since I recently invested in a little bag of kebab skewers I’m committed to using the things for grilling this summer. I showed you these easy chicken kebabs and now I’m showing you some shrimp kebabs. 

Plus, now that it’s now grilling season I am all about using that BBQ as much as possible to avoid the mess inside and to log some fresh air time - who else is with me?

Alright on to this really easy dinner which hopefully inspires you to get some shrimp on the barbie asap.

What I Used:

  • 10-12 large peeled shrimp, evenly distributed on kebab sticks *optional to add a wedge of lemon or two to the stick 
  • juice of 1 lemon
  • Gotham Greens Vegan Pesto
  • 1 cup chopped tomatoes
  • 1 bunch chopped kale
  • 2 cloves of garlic, minced
  • 1/4 cup of chicken stock 
  • 1/4 cup white wine
  • 1 package Trader Joe’s Frozen Quinoa or 1 cup of cooked quinoa
  • a handful of fresh basil leaves
  • OR Try one of my homemade vegan pestos:  

How To:

  1. Marinate the shrimp for 15-20 minutes in the lemon juice & a drizzle of oil plus a pinch of salt & pepper
  2. While marinating, add the tomatoes, kale & garlic to a pan with a drizzle of oil and being to wilt the greens and soften the tomatoes. 
  3. Once aromatic add the stock & wine and let simmer while stirring for 5-10 minutes over medium heat.
  4. Once the tomato/kale mixture is ready, add it to a large bowl with the cooked quinoa.
  5. Grill the shrimp over medium/high heat until cooked all the way through (it doesn’t take long!)
  6. Serve the shrimp kebabs with pesto sauce and warm quinoa salad topped with fresh basil