Pesto Shrimp Kebabs

Photo: Randy Mayor; Styling: Lindsey Lower


Serves 4 (serving size: 2 skewers)

Recipe from

Cooking Light

Nutritional Information

Calories 125
Fat 6.3 g
Satfat 1.5 g
Sodium 295 mg


3 tablespoons pesto
1 tablespoon lemon juice
32 large shrimp, peeled and deveined
16 (1-inch) squares red bell pepper
16 (1-inch) squares yellow bell pepper
8 (8-inch) skewers
1/4 teaspoon kosher salt
Cooking spray


Combine pesto, lemon juice, and shrimp; toss. Let stand 5 minutes. Thread shrimp and red and yellow bell pepper alternately onto skewers. Sprinkle evenly with salt. Place skewers on a grill rack coated with cooking spray. Grill 7 minutes, turning skewers occasionally for an even char.

Note: If using wooden skewers, soak them in water for 20 minutes before grilling.


MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit

Sidney Fry, MS, RD,

Cooking Light

July 2014
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