Shrimp Bruschetta

Grilled shrimp skewers on a board with fresh tomato basil bruschetta.

This Shrimp Bruschetta pairs juicy pesto-marinated grilled shrimp with a fresh tomato basil bruschetta. An easy, light, make-ahead appetizer that is perfect for summer cookouts.

Course Appetizer

Cuisine Italian

Keyword Shrimp Bruschetta

Prep Time 15

Cook Time 10

Total Time 25

Servings servings

Calories 258kcal

Author Jason Decker

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