Grilled Shrimp with Cilantro Jalapeño Pesto

Grilled Shrimp With Cilantro Jalapeño Pesto

Cilantro, jalapeño, parmesan, lemon, garlic, oil and seasonings all come together in minutes to give you a flavorful 1-2 punch of fresh pesto on shrimp.

This dish was created for SABER Grills by Colleen Kennedy of Souffle Bombay. Bon appétit!

Grilled Jalapeno Cilantro Pesto Shrimp
My hands-down favorite thing to pull off of a hot grill happens to be…shrimp!


Who is with me on this? 

Shrimp is so versatile, hot, cold or at room temperature…plain, sweet or spicy. I can not think of a way that I don’t want to eat it! However, for me, the spicier the better!

I am semi-famous among our family and friends for a couple of shrimp dishes I make. I can bring 5 pounds of my Spicy Shrimp for the grill and it’s never enough!Cilantro Jalapeno Parmesan Pesto

Unfortunately, both of my children have shellfish allergies, which is such a shame since both my husband and I enjoy just about all shellfish so much! We are also famous for our crab nights…where we serve 40+ pounds of crab legs smothered in our garlic and Old Bay sauce. So we keep them far away on those occasions.

The pesto for this dish is so simple. I let my just-turned-11 year old junior chef take the lead on making that. A few fresh ingredients yield a vibrant pesto, which paired perfectly with the shrimp. Whenever we make pesto, we always omit nuts since my kids are also allergic to tree nuts and peanuts. And do you know what?? I like it much better that way!Sam

Cilantro, jalapeño, Parmesan, lemon, garlic, oil and seasonings all come together in minutes to give you a flavorful 1-2 punch! The grill gives this a delicious kiss of smoke and soon after you serve it…poof! It will be gone! I am not gonna lie…I was eating this pesto right from the spoon!

Whether you want to serve this Grilled Shrimp with Cilantro Jalapeño Pesto as a starter or as an entrée with a robust salad alongside bread or pasta…it’s sure to be a hit! Grilled Shrimp with Cilantro Jalapeno Pesto


  • 1 pound large shrimp (size 21-25 or larger)
  • 2 bunches of cilantro
  • 2 large cloves of garlic
  • 1 jalapeño
  • 1 cup shredded Parmesan cheese
  • 1 cup grapeseed or olive oil
  • Squeeze of fresh lime juice
  • Black pepper


SABER SS 670 Infrared Grill

This meal was prepared on a SABER SS 670. If you love to cook for a crowd, this grill is it. Our largest freestanding grill has the capacity and extra features to make entertaining a breeze.

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  • Clean shrimp, season it with salt and pepper. Set aside.
  • Slice jalapeño.
  • Combine cilantro, garlic, jalapeño, cheese, oil, lime and black pepper in your food processor or Vitamix and pulse/blend until smooth. Taste and adjust. If you would like more heat, add in more jalapeño.
  • Coat shrimp with the pesto, allow it to sit for 15 minutes.
  • Heat your SABER Grill to high, cook shrimp 3-4 minutes per side or until done to your liking.
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