These Keto Pesto Shrimp Skewers are super easy to make and no grill required – just assemble, season, and bake on a sheet pan! If you’re not a shrimp fan, these sheet pan pesto shrimp skewers can also be made with chunks of fish or chicken.
As I’m sitting here posting this keto pesto shrimp skewers recipe while waiting on a cab at our villa in Santorini, Greece, I can’t believe that I’ve scrolled past so many pumpkin recipes on Instagram already. I mean IT’S ONLY SEPTEMBER 4TH PEOPLE!
Pumpkin will have it’s day soon enough, but I’m still all about tomatoes and pesto and seafood. Let’s hang on to warm days and fresh summer produce as long as possible m’kay?
While you can absolutely grill these easy keto pesto shrimp skewers, I love just throwing them on a sheet pan and baking them. Shrimp can so easily dry out and become overcooked, and I feel that the sheet pan method gives you a little more control than a grill.
Since these shrimp skewers get slathered with flavorful pesto after cooking, you’re not really missing any flavor by not grilling them. But again, if you’re confident and want to cook outside, the grill is also a great option.
Just remember – NEVER put the pesto on your shrimp skewers (or anything) BEFORE cooking. The basil will cook and turn black, and you’ll lose that amazing fresh pesto flavor.
As mentioned earlier, if shrimp isn’t your jam you can easily replace it with chunks of firm white fish or chicken instead.
Finally, these keto pesto shrimp skewers are fantastic for your keto meal planning. Just cook a bunch in advance and either reheat or serve cold on a salad for lunches all week long. Easy peasy.
Looking for more delicious and easy keto sheet pan meals??? Try my Keto Sheet Pan Curried Chicken or Keto Sheet Pan Burgers next!
I promise you won’t be disappointed!
- 12 Jumbo shrimp
- 1 medium zucchini, cut into 1 inch thick half moons
- 1/2 red onion, cut into 1 inch pieces
- 2 tablespoons olive oil
- Salt and pepper
- 1/4 cup basil pesto
- Preheat the oven to 450 degrees.
- Thread 3 shrimp and assorted veggies on 4 skewers.
- Place on a sheet pan and drizzle with olive oil, then season with salt and pepper.
- Bake for 12 – 15 minutes, or until the shrimp are cooked through.
- Remove and brush the skewers on both sides with basil pesto.
- Serve immediately.