Cedar Planked Shrimp with Parsley Pesto Sauce

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cedar planked shrimp I read somewhere that said grilling fish on a cedar plank is the difference between a substandard cookout and a bodacious backyard blowout. Oh how true those words are! There’s something about that smoky, aromatic flavor that gets infused into your fish, it’s out of this world good!

cedar planked shrimp with parsley pesto sauce If you’ve never experienced the taste of anything cooked on a plank I encourage you to give it a try.  In the past I’ve done salmon several times, scallops, cheese,  and one of my most popular recipes, planked portobellos. Today I’m here to tell you to please make this shrimp!

The shrimp gets tossed in a light pesto made of parsley, garlic, lemon zest, olive oil and a pinch of red pepper flakes and then as it’s cooking you brush even more of the pesto on, it’s so good!

cedar planked shrimp Remember to always use un-treated food safe planks. I recently got a good buy at my Costco, 8 boards, different lengths for 6.99. The hardest thing to do is to remember to soak your boards, I like to soak mine for around 2 hours. I usually fill a rimmed baking sheet with water, then submerge the board, and anchor it down with something heavy.

cedar planked shrimp Grill some lemon halves on the side they’ll plump up and get real juicy, you can squeeze the juice on your fish or use it for dressing in a salad to go along with your shrimp, it’s wonderful!

cedar planked shrimp I cooked my planked shrimp on a gas grill set at medium heat until they turned nice and pink, maybe 15 minutes or so but check accordingly to your own grill. Try not lifting the lid too often because the wet cedar creates an amazing smoke which infuses your shrimp. Have a spray water bottle handy in case you get flare-ups.

cedar planked shrimp with parsley pesto sauce Seriously, you have to try this!

Cedar Planked Shrimp with Parsley Pesto Sauce
 
Ingredients
  • 1 food safe, cedar planked board, soaked for 2 hours
  • 1 lb. of 21-25 shrimp, cleaned and deveined and patted dry
  • 1 large bunch of Italian parsley
  • the zest of 2 lemons
  • 1 large garlic clove, finely grated on a microplane
  • a pinch or more of red pepper flakes
  • olive oil to loosen the pesto
Instructions
  1. Mix pesto up by using all the ingredients, set a little bit aside for brushing on the grill.
  2. Toss shrimp in mixture, coating it all over.
  3. Take your board out of the water and pat dry, rubbing the top only with olive oil.
  4. Place your cedar board on a clean and dry baking sheet for ease in carrying it out to the grill.
  5. Arrange shrimp on top, I placed 2 together to form a circle.
  6. Cook on medium high heat until shrimp is cooked and nice and pink brushing with remaining pesto half way through.
  7. Take the 2 lemons that were used for the zest, cut them in half, drizzle with olive oil and place cut side down on the grill, remove when nice grill marks are formed.
  8. Serve your shrimp right from the plank, enjoy!

 

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Comments

  1. Cedar adds such a great flavor. It works really well with chicken, too.

  2. I don’t know why it’s taken me so long to get on the cedar plank bandwagon, but your photos are all I need. It looks so delicious Marie. I will be making this soon.

  3. Lookin’ so, so good! I’d love to send you another round of planks to work with, if you’re interested.

  4. 3 planks for 6.99???? Yippee! I am going to Costco, I pay that for ONE board!
    I love my salmon on the cedar plank, I love the shrimp idea.
    Thanks for the tip! xo

  5. I have a supply of cedar planks ready for barbecue season, Marie! I may need to buy more at Costco after seeing your shrimp–yummy!

  6. Lovely-we’re “plankers” out here on the west coast too. Bart especially enjoys salmon prepared in this fashion. I bet he’d adore this shrimp. Brava! Ain’t summertime cooking grand?

  7. can i make the pesto sauce ahead of time. Make it thursday to use it sunday?

  8. (GASP) Clutch the Pearls! That looks Heavenly! OK! I have to….really, really, have to make this!

  9. Wonderful, thanks! I had boneless chicken thighs on hand (and a bunch of parsley that needed to be used!), so I made this with that instead of shrimp. Before serving, I drizzled the chicken with a bit of the leftover lemon juice and some melted butter. Can’t wait to try it with shrimp or white fish!

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  1. […] recipe is a riff on a recipe I found here. Instead of using parsley pesto, I had a ton of garlic scapes to use so I used garlic scape pesto I […]

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