If you’re searching for a vibrant, flavorful dish that’s both simple to prepare and impressive to serve, this Grilled Shrimp and Endives with Pesto Recipe is exactly what your next meal needs. The smoky char of the grilled shrimp paired with the slightly bitter, caramelized endives creates an irresistible combination. Tossed in fresh, herby pesto, every bite bursts with layers of taste that feel fresh yet indulgent. Perfect for a quick weeknight dinner or a casual weekend feast with friends, this recipe is guaranteed to become a favorite in your culinary repertoire.
Ingredients You’ll Need
Gathering the right ingredients is surprisingly straightforward, but each one plays a starring role in bringing out the balanced flavors and textures in this dish. From the crisp endives to the juicy shrimp and bright pesto, every component contributes a unique element that makes this recipe shine.
- Belgian Endives (4 to 6): Their slight bitterness and firm texture hold up beautifully under grilling, adding complexity to the dish.
- Olive Oil (1 tablespoon): Just enough to help the endives char evenly and develop a rich, golden crust without sticking.
- Salt (1/2 teaspoon): Enhances the natural flavors and helps balance the slight bitterness of the endives.
- Ground Black Pepper (1/4 teaspoon): Adds a gentle kick that complements the shrimp perfectly.
- Shrimp, cleaned and deveined (1 pound): Tender and quick-cooking, shrimp make this dish both light and satisfying.
- Pesto (4 tablespoons): The vibrant herbaceous sauce ties the whole dish together with freshness and a touch of nuttiness.
How to Make Grilled Shrimp and Endives with Pesto Recipe
Step 1: Preheat Your Grill or Grill Pan
Start by heating your grill to medium-high or warming a grill pan on the stove until it’s very hot. Proper heat is key here, as it ensures those beautiful grill marks and that irresistible smoky flavor without overcooking the shrimp or endives.
Step 2: Prepare and Grill the Endives
Slice the Belgian endives in half lengthwise to reveal their tender leaves and compact heads. Brush them generously with olive oil, sprinkle with salt and black pepper for seasoning, then place them cut-side down on the grill. Let them cook for about 3 minutes per side until nicely charred yet still firm. Grilling softens their bitterness and adds a lovely caramelized depth.
Step 3: Toss the Shrimp in Pesto
While the endives are grilling, place the cleaned shrimp in a bowl and stir in the pesto until every piece is coated lavishly. This step is where the shrimp soak up those bold herbal flavors, making every bite punchy and fresh.
Step 4: Skewer and Grill the Shrimp
Thread the pesto-coated shrimp onto skewers for easy handling on the grill. Cook the shrimp for 1 to 2 minutes on each side, letting them turn that perfect pink color and curl just slightly. Quick cooking preserves their juicy tenderness while locking in the pesto’s flavor.
Step 5: Plate Up
Remove the shrimp from the skewers and arrange them alongside or atop the grilled endives. The vibrant colors and textures make for a stunning presentation that’s as appetizing to the eyes as to the palate.
Step 6: Serve Immediately
For the best experience, serve this dish fresh off the grill while the shrimp are warm and tender and the pesto’s aromas are at their peak. It’s simply divine when enjoyed right away.
How to Serve Grilled Shrimp and Endives with Pesto Recipe
Garnishes
A sprinkle of toasted pine nuts or a handful of freshly chopped parsley takes this dish to new heights with extra crunch and a bright green pop. Adding a twist of lemon zest or some thin lemon slices on the side enhances the flavors beautifully by adding a citrusy zing.
Side Dishes
Light and refreshing sides like a simple mixed green salad or garlic-roasted potatoes complement the rich pesto and smoky shrimp perfectly. Alternatively, serve alongside a bed of fluffy couscous or crusty bread to soak up any leftover pesto and juices.
Creative Ways to Present
For a fun twist, try serving the shrimp on endive leaves as edible scoops — it adds a lovely crunch and an elegant appetizer vibe. Or build a composed salad with grilled endives, shrimp, dollops of pesto, and shards of parmesan for a more substantial dish perfect for entertaining.
Make Ahead and Storage
Storing Leftovers
Any leftover grilled shrimp and endives with pesto should be stored in an airtight container in the refrigerator. They will stay fresh for up to 2 days, making for a great quick lunch option the next day.
Freezing
While shrimp can be frozen, the texture of grilled endives changes when frozen. If you plan to freeze this dish, it’s best to freeze the shrimp and pesto mixture separately before grilling and prepare the endives fresh to maintain the best taste and texture.
Reheating
To reheat leftovers, gently warm the grilled shrimp and endives in a skillet over low heat just until heated through. Avoid microwaving as it may make the shrimp rubbery and the endives soggy. Adding a fresh drizzle of pesto after warming revitalizes the flavors.
FAQs
Can I use other types of lettuce instead of Belgian endives?
Belgian endives have a unique bitterness and firm structure that works well for grilling. While you can substitute with radicchio or romaine hearts, keep in mind their flavor and texture will change the dish’s balance.
Is it necessary to devein the shrimp before cooking?
Deveining shrimp improves both appearance and texture, preventing any gritty bites. Most grocery stores sell cleaned and deveined shrimp, but if not, it’s worth the extra step for the best results.
Can I make the pesto from scratch for this recipe?
Absolutely! Homemade pesto with fresh basil, garlic, pine nuts, parmesan, and olive oil is fantastic here. It brings an extra layer of freshness that really elevates the dish.
How spicy is this Grilled Shrimp and Endives with Pesto Recipe?
This recipe is mild, with black pepper providing just a hint of heat. You can easily add red pepper flakes or cayenne if you’re looking to spice things up a bit.
What wine pairs well with this dish?
A crisp white wine like Sauvignon Blanc or a light Pinot Grigio pairs amazingly well, complementing the herbal notes of the pesto and the delicate sweetness of the shrimp.
Final Thoughts
I truly encourage you to try the Grilled Shrimp and Endives with Pesto Recipe soon — it’s a fresh and vibrant dish that feels both effortless and special. Whether you’re cooking for yourself or entertaining friends, the combination of smoky grilled flavors and bright pesto will win hearts and satisfy cravings every time. Enjoy every bite and happy grilling!
Print
Grilled Shrimp and Endives with Pesto Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Mediterranean
- Diet: Low Fat
Description
This Grilled Shrimp and Endives recipe features perfectly charred Belgian endives paired with pesto-marinated shrimp grilled to juicy perfection. It’s a quick, flavorful dish ideal for a light, healthy dinner or an impressive appetizer, combining the smoky taste from the grill with vibrant, fresh pesto flavors.
Ingredients
Vegetables
- 4 to 6 Belgian Endives
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
Seafood
- 1 pound shrimp, cleaned and deveined
Condiments
- 4 tablespoons pesto
Instructions
- Preheat the grill: Heat a grill to medium-high heat or a grill pan over medium-high heat until very hot to ensure a good sear on both the shrimp and the endives.
- Prepare and grill the endives: Cut the Belgian endives in half lengthwise, brush them evenly with olive oil, then sprinkle with salt and ground black pepper. Place the endives cut-side down on the grill or grill pan and cook for about 3 minutes on each side until they are slightly charred but still retain some crispness.
- Marinate the shrimp: In a bowl, combine the cleaned and deveined shrimp with the pesto, stirring until each shrimp is fully coated with the sauce to infuse them with herbaceous flavor.
- Skewer and grill the shrimp: Thread the pesto-coated shrimp onto skewers. Place the shrimp skewers on the hot grill or grill pan and cook for 1 to 2 minutes on each side, just until the shrimp turn pink and curl up, indicating they are cooked through.
- Serve: Carefully remove the shrimp from the skewers and plate them alongside the grilled endives for a colorful and appetizing presentation.
- Enjoy immediately: Serve this dish right away while warm to enjoy the full flavors and textures at their best.
Notes
- If using wooden skewers, soak them in water for 20 minutes prior to grilling to prevent burning.
- Pesto can be homemade or store-bought; using fresh basil pesto will enhance brightness.
- Belgian endives can be replaced with other grilling-friendly greens like romaine lettuce or radicchio for variation.
- Adjust salt and pepper to taste, especially if your pesto already contains salt.
- Ensure shrimp are cooked just until opaque to avoid toughness.
