Candy Cane Shrimp Skewers with Mint Pesto

Dec 03, 2022 | Gluten-free, Healthy, Pescatarian, Quick and Simple | By aquastar


It doesn't get more festive than this! Candy Cane Shrimp skewers will even put a smile on Scrooge. Succulent shrimp paired with a refreshing mint pesto is bursting with flavor and makes any table more joyful.


Cooked Peeled Tail-On Shrimp

Cooked Peeled Tail-On Shrimp

Recipe Level

Cooking Time



26-30 Skewers

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Mint Pesto:

  • 2 cloves garlic
  • ¼ cup toasted slivered almonds
  • 1 cup packed fresh mint leaves
  • 1 cup packed fresh parsley leaves
  • ¼ cup grated Parmesan cheese
  • ¼ cup fresh squeezed lemon juice
  • ½ cup olive oil
  • Salt and fresh cracked black pepper to taste

Candy Cane Skewers:

  • 2 lb Aqua Star Cooked Shrimp, peeled, tail-on, thawed according to package directions
  • 30 Medium size skewers
  • 30 Chives (optional tie around shrimp skewer)

To make


To Make Mint Pesto:
Add garlic and toasted almonds to a food processor and pulse until finely chopped. Add mint, parsley, Parmesan cheese and lemon juice and pulse until coarsely chopped. Scrape down the sides of the bowl. Slowly add the olive oil in a stream while the food processor is running. Season with salt and black pepper. Refrigerate until ready to use.

To Make Shrimp Skewers:
If using chives, bring a medium pot of water to a boil. Add the chives, blanch for about 15 seconds and transfer to an ice water bath. Drain and pat dry with a paper towel.

Skewer each shrimp up through its tail and back to make a candy cane shape. Take one chive and tie a bow around the tail of the shrimp. Repeat with remaining shrimp skewers. Stick Candy Cane Shrimp Skewers in a vase with ice or lay on a platter. Serve with mint pesto and enjoy!

Serving Suggestions

Serve as an appetizer with champagne.

Mint Pesto can be made ahead of time and stored in the refrigerator for up to 2 days.