Elevate your dinner game with this Grilled Jumbo Shrimp with Creamy Pesto Risotto—a restaurant-quality dish that’s surprisingly simple to make at home. Juicy, smoky shrimp pair perfectly with the rich, creamy basil pesto risotto, creating a flavor-packed meal that’s ideal for special occasions or a luxurious weeknight treat. Ready in under an hour, this dish will impress your guests and satisfy your cravings!

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Ingredients

For the Grilled Jumbo Shrimp:

• 3–5 jumbo shrimp (U10-12 size), peeled & deveined, tails on
• 1 tbsp olive oil
• ½ tsp smoked paprika
• ½ tsp garlic powder
• ¼ tsp sea salt
• ¼ tsp black pepper
• ½ lemon (juiced)
• 1 tbsp butter (for basting)

For the Creamy Pesto Risotto:

• 1 cup Arborio rice
• 3 cups chicken or vegetable stock
• ½ cup homemade basil pesto
• ¼ cup grated Parmesan cheese
• 1 small shallot, finely diced
• 2 cloves garlic, minced
• 2 tbsp olive oil
• ¼ cup dry white wine (optional)
• 2 tbsp butter
• Salt & pepper to taste

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Instructions

Step 1: Prepare the Shrimp

1. Pat the shrimp dry with paper towels. In a bowl, toss with olive oil, smoked paprika, garlic powder, sea salt, black pepper, and lemon juice. Let marinate for 10–15 minutes.
2. Preheat a grill or grill pan to medium-high heat. Grill the shrimp for 2–3 minutes per side, until opaque with light char marks.
3. In the last minute of grilling, baste the shrimp with butter for extra flavor. Remove from heat and set aside.

Step 2: Make the Creamy Pesto Risotto

1. In a saucepan, keep the chicken or vegetable stock warm over low heat.
2. In a large, separate pan, heat 2 tbsp olive oil over medium heat. Sauté the diced shallot and minced garlic for 2–3 minutes until soft and fragrant.
3. Add the Arborio rice and toast for 1–2 minutes, stirring until the edges turn translucent.
4. If using, deglaze the pan with white wine, stirring until fully absorbed.
5. Gradually add warm stock, ½ cup at a time, stirring frequently. Wait until each addition is absorbed before adding more. This process takes about 18–20 minutes.
6. Once the rice is al dente and creamy, stir in the basil pesto, Parmesan cheese, and butter. Season with salt and pepper to taste.

Step 3: Plate Artfully

1. Spoon the creamy risotto onto a plate, using the back of a spoon to create a smooth swirl.
2. Arrange the grilled shrimp on top of the risotto.
3. Garnish with a drizzle of extra pesto, a sprinkle of lemon zest, or microgreens for a vibrant, elegant touch.

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Recipe Details

• Prep Time: 15 minutes
• Cooking Time: 30 minutes
• Total Time: 45 minutes
• Servings: 2–3

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Tips for Success

• Shrimp size matters: U10-12 shrimp (10–12 per pound) are ideal for a dramatic presentation and juicy texture. Adjust cooking time if using smaller shrimp.
• Pesto power: Homemade basil pesto adds the freshest flavor, but a high-quality store-bought version works in a pinch.
• Risotto texture: Stir frequently but not constantly to achieve a creamy consistency without overworking the rice.
• Storage: Store leftovers separately (shrimp and risotto) in airtight containers in the fridge for up to 2 days. Reheat risotto with a splash of stock to restore creaminess.

This Grilled Jumbo Shrimp with Creamy Pesto Risotto is a showstopper that combines smoky, succulent shrimp with a velvety, herb-infused risotto. Perfect for date nights or dinner parties, it’s a dish that looks as good as it tastes! 🍤

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