Grilled Shrimp with Cilantro Pesto

4 people
Prep Time:
00h 20
Cook Time:
00h 05

Grilled Shrimp, Bread and a delicious cilantro pesto to dip it in? YES PLEASE.

View this recipe on Gaby Dalkin's website - What's Gaby Cooking

Share with your friends

Ingredients and Method


  • 1 shallot, roughly chopped
  • 2 cups tightly packed fresh cilantro leaves, stems removed
  • 1 clove garlic
  • 1/2 teaspoon red pepper flakes
  • 1/2 cup olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon salt
  • 2 pounds medium shrimp, peeled and deveined
  • wooden skewers, soaked in water or metal skewers
  • 1 loaf of bread, sliced into 1 1/2 inch pieces on a bias
  • 1 lemon, juiced
  • 1 teaspoon red pepper flakes
  • kosher salt
  • freshly ground black pepper
  • olive oil, for drizzling
  • 3 lemons, halved and grilled


  1. FOR THE CILANTRO SAUCE: Combine all the ingredients in a high powered blender and blend for 60 seconds until very smooth. Taste and adjust salt and pepper as needed. Serve immediately. Or you can refrigerate the vinaigrette for up to 5 days.
  2. FOR THE GRILLED SHRIMP AND BREAD: Thread about 6 shrimp on each of the soaked wooden skewers and set them on a large plate of cutting board while skewering the rest.
  3. Drizzle about 1/3 of the vinaigrette over the skewered shrimp along with the juice of the lemon, red pepper flakes and some salt and pepper. Set the shrimp aside to marinate for about 10-20 minutes while you prepare your grill.
  4. Arrange the thick slices of bread on a large platter and drizzle liberally with olive oil.
  5. Prepare your gas or charcoal grill to medium high heat. Place the pieces of bread over the heat and grill for a few moments on each side until the bread has grill marks. Using a pair of tongs, flip the bread over and let the other side grilled for a minute or so more until both sides have nice grill marks. Remove the bread from the grill and set aside.
  6. Place the shrimp skewers on the grill over medium high heat and grill for about 2-3 minutes on each side until the shrimp are pink. Remove the skewers from the grill and set aside.
  7. Serve the shrimp and bread with the remaining cilantro vinaigrette and grilled lemon halves.