Grilled shrimp and veggies

26 Nov

Grilled shrimp and veggies

I’ve been cooking for guests the whole of this week and I have learnt that a dish that can be prepared beforehand and popped into the oven is the easiest when catering for a large group of people.  I cracked open my newly made basil pesto and a lemon, chopped up the veggies and tossed the whole thing together into the fridge in the morning and left it until it was time for dinner.

As usual, I don’t actually own the equipment necessary for some of the dishes I make.  So I make do.  I took out my frying pan and seared all the ingredients and heaped them onto a baking tin and popped it into the oven to cook further.  Otherwise, it would make a fantastic BBQ dish if done over the grill.

Grilled Shrimp and Veggies


4 tbs basil pesto

Juice of 1 lemon

Zest of 1 lemon

6 tbs of olive oil

Salt and pepper to taste

0.5kg of shrimp – shelled and deveined

2 medium capsicums

1 medium eggplant

1 large red onion


  1. Chop up the vegetables.
  2. Make the marinade with lemon juice, zest and pesto.
  3. Combine all the ingredients into a pot with a lid and toss to cover all the ingredients with the marinade
  4. Leave in the fridge for at least 1 hour, stirring once or twice in between.
  5. Heat a frying pan to medium to high heat and sear batches of the veggies and shrimp.
  6. Once the batch is seared, transfer to a baking pan.  No need to completely cook the ingredients.
  7. Discard marinade.
  8. Preheat the oven to 220 degrees Celsius with the grill function.
  9. Bake until the vegetables are tender.


  1. You can use fresh basil and garlic instead of pesto.  I make my pesto fresh and store in the fridge since basil doesn’t keep all that well.  Use 1 bunch of basil and 6 cloves of garlic minced in place of pesto.
  2. The longer you marinade, the better the flavors.

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