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Shrimp Bruschetta is the fresh, vibrant appetizer that pairs juicy pesto-marinated grilled shrimp with a bright tomato basil bruschetta, and it tastes like summer on a skewer. I grilled a big platter for a backyard cookout and the skewers vanished faster than I could pull them off the grill. If you love a fresh grilled bite, you will also love our grilled pork tenderloin.
Both the shrimp marinade and the bruschetta come together ahead of time, so it is an easy, make-ahead crowd-pleaser.
Shrimp Bruschetta Quick Look
- 🕒 Prep Time: 15 minutes
- 🌡️ Cook Time: 10 minutes
- ⏳ Total Time: 25 minutes
- 🍽️ Serving: 4 servings
- ⚡ Calories: 258kcal
- 🌶️ Flavor Profile: Juicy garlicky shrimp with fresh, tangy tomato basil topping
- ✋ Difficulty: Easy, marinate then grill, like our grilled pork tenderloin
Quick Answer
Whisk together garlic, lemon, olive oil, sugar, salt, pepper, pesto, and red pepper flakes, then marinate colossal shrimp in it for at least an hour. Skewer the shrimp and grill over high heat about 3 minutes per side. Separately, stir together diced grape tomatoes, basil, olive oil, white balsamic, garlic, salt, and pepper and chill so the flavors meld. Serve the grilled shrimp topped with the fresh tomato basil bruschetta.
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Why This Recipe Works
Click to see the technique science
- Pesto marinade does the heavy lifting. Pesto, garlic, and lemon infuse the shrimp with bright, herby flavor in just an hour.
- Fresh bruschetta brightens it. A simple tomato and basil topping adds juicy, tangy freshness that balances the rich shrimp.
- High heat, fast cook. Colossal shrimp grill in about 6 minutes total, so they stay plump and juicy.
- Make-ahead friendly. Both the marinade and the bruschetta improve as they sit, so you can prep them in advance.
- Naturally light and fresh. It is a high-protein, veggie-topped appetizer that feels fancy but is genuinely easy.
Why You’ll Love This Recipe
- Pesto-marinated shrimp and fresh tomato basil bruschetta make a restaurant-worthy bite.
- Both components are made ahead, so there is almost no last-minute work.
- It is a fresh, light appetizer, perfect alongside our crunchy Asian slaw at a cookout.
Key Ingredients
Here is what makes this shrimp bruschetta so fresh. See the recipe card below for exact amounts.
- Colossal shrimp: Big shrimp stay juicy on the grill and make an impressive presentation. Peel and devein them first.
- Prepared pesto: The base of the marinade, adding basil, garlic, and parmesan flavor in one spoonful.
- Grape tomatoes: Small-diced for the bruschetta, they are sweet and hold up without getting watery.
- Fresh basil: Thinly sliced into the bruschetta for bright, peppery freshness.
- Lemon and white balsamic: A little acid in the marinade and the bruschetta keeps everything bright and lively.
See recipe card for exact quantities.
Variations and Substitutions
This shrimp bruschetta is easy to make your own. Here are a few ideas.
- Serve on bread: Pile the shrimp and bruschetta onto toasted baguette slices for classic crostini.
- Make it a meal: Toss the shrimp and bruschetta with pasta or serve over rice.
- Add cheese: Top with shaved parmesan or crumbled feta.
- Skip the grill: Saute or broil the shrimp if you do not want to fire up the grill.
- Serve it as part of a spread with our crack chicken dip and fresh fruit.
How to Make Shrimp Bruschetta
- Make the marinade. Whisk together the garlic, lemon juice, olive oil, sugar, salt, pepper, pesto, and red pepper flakes.
- Marinate the shrimp. Pour the marinade over the shrimp in a bag, massage to coat, and refrigerate at least 1 hour, up to 6.
- Skewer the shrimp. Thread the shrimp onto skewers, piercing each in two places so they stay put.
- Grill. Grill over high heat about 3 minutes per side, until the shrimp are opaque and cooked through.
- Make the bruschetta. Stir together the diced tomatoes, olive oil, white balsamic, basil, garlic, salt, and pepper, then chill at least 1 hour.
- Serve. Top the grilled shrimp with the fresh tomato basil bruschetta and serve.
Recipe Tips & Tricks
- Use big shrimp. Colossal or jumbo shrimp are easier to skewer and stay juicier on the grill.
- Skewer in two places. Piercing each shrimp twice keeps them from spinning when you flip them.
- Do not over-marinate. The lemon will start to break down the shrimp past 6 hours, so stay within the window.
- Make the bruschetta ahead. It gets better as it sits, so make it first and let it chill while the shrimp marinate.
- Soak wooden skewers. If using wooden skewers, soak them 30 minutes so they do not burn.
- Watch the grill closely. Shrimp cook fast; pull them as soon as they turn opaque to keep them tender.
Serving Ideas and Suggestions
This shrimp bruschetta is a fresh, elegant appetizer that works for everything from weeknight dinners to summer entertaining. Serve the skewers warm off the grill with the cool bruschetta spooned over the top.
It is wonderful as part of a bigger spread. Set it out with a fruit tray, a scoop of potato salad, and other party bites, or serve it alongside our crunchy Asian slaw and crack chicken dip for a full cookout table.
Store leftover shrimp and bruschetta separately in the fridge for up to two days. The shrimp are great cold the next day, tossed into a salad or pasta with the leftover bruschetta for an easy lunch.
This dish is endlessly flexible for a party. Lay the skewers out on a big platter with the bruschetta in a bowl alongside so guests can spoon on as much as they like, or pull the shrimp off the skewers and pile everything onto a crostini board. Either way, it is a fresh, colorful centerpiece that looks far more impressive than the simple steps behind it.
Shrimp Bruschetta FAQs
Colossal or jumbo shrimp work best because they are easy to skewer and stay juicy on the grill. Look for shrimp labeled U15 or 16/20 for the most impressive presentation.
Yes. You can broil the skewers in the oven or saute the shrimp in a hot skillet for a few minutes per side until opaque. The pesto marinade and fresh bruschetta carry the flavor either way.
The tomato basil bruschetta can be made several hours ahead and actually tastes better after it sits and the flavors meld. Make it before you marinate the shrimp and keep it chilled until serving.
Marinate for at least 1 hour and up to 6 hours. Because the marinade contains lemon, going much longer can start to break down the texture of the shrimp.
Absolutely. Pile the grilled shrimp and bruschetta onto toasted baguette slices for a classic crostini-style appetizer, or serve the skewers with bread on the side.
Store the shrimp and bruschetta separately in airtight containers in the fridge for up to two days. Enjoy the shrimp cold or gently reheated, and spoon the bruschetta over just before eating.
Firing up the grill? Try our grilled pork tenderloin next.
Shrimp Bruschetta
Ingredients
- 1 1/2 pounds colossal shrimp* shells removed, deveined
- 2 garlic cloves minced
- 1 tablespoon lemon juice fresh squeezed, about 1/2 lemon
- 1 tablespoon olive oil
- 1 tablespoon granulated sugar
- 1 teaspoon kosher salt
- 5 cracks fresh black pepper
- 1 heaping tablespoon prepared pesto
- pinch red pepper flakes**
Classic Bruschetta
- 1 pint grape tomatoes small dice
- 1 1/2 teaspoon olive oil
- 1/2 teaspoon white balsamic*** vinegar
- 6 basil leaves thinly sliced
- 1/4 teaspoon kosher salt
- 3 cracks fresh black pepper
- 1 garlic clove minced
Instructions
- Place shrimp in a gallon plastic bag, set aside. Whisk together the garlic, lemon, olive oil, sugar, salt, pepper, pesto, and pepper flakes until combined. Pour marinade into the bag with the shrimp. Massage marinade into the shrimp until they are fully coated. Place in the fridge for at least one hour, up to 6 hours.1 1/2 pounds colossal shrimp*
- Take shrimp out of the bag, discard remaining marinade. Using skewers, skewer shrimp making sure to skewer it in two places, see photos for details. Grill over high heat for about 3 minutes on each side, until your desired temperature. Serve with bruschetta.1 1/2 pounds colossal shrimp*
Classic Bruschetta
- Place the diced tomatoes, olive oil, vinegar, basil, salt, pepper, and garlic in a medium-sized bowl. Stir to combine, cover with plastic wrap and place in the refrigerator for at least one hour or until ready to serve. The longer this sits, the better it gets.1 1/2 pounds colossal shrimp*
Notes
- Add more pepper flakes if you like a little kick.
- You can use regular balsamic but it will change the color of the bruschetta.
- We use colossal shrimp for this but any size will do.
- In our marinade we use pre made pesto but you cam absolutely make your own homemade.
- You can use store bought bruschetta if you like, although we love homemade as we think it tastes better.
- Make sure your grill is hot before you grill this shrimp as it cooks fast and you want nice grill marks.
- Easily double this recipe to serve more people.
- The longer the shrimp marinates the better it will taste so at least marinate for one hour minimum.
Nutrition
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I love bruschetta and your bruschetta shrimp looks amazing! I love that you grilled them too. A perfect summer meal.
This is such an awesome summer dinner recipes! I need to try making this soon!