Thai Pesto Shrimp

Per serving (including rice): Calories 300; Fat 13.99 (sat 3.79, mono 7.6g, poly 2.2g); Protein 21g; Carb 23.99; Fiber 0.79; Chol 168.1mg; Iron 3.2mg; Sodium 719mg; Calc 41mg.

Thai Pesto Shrimp
Thai Pesto Shrimp

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 1 1/2

    lb. unpeeled, large raw shrimp (16/20 count)

  • Coconut-Lime Rice

  • 1

    cup loosely packed fresh cilantro leaves

  • 3

    Tbsp. fresh lime juice

  • 2

    Tbsp, unsalted dry-roasted peanuts

  • 2

    Tbsp. minced fresh ginger

  • 2

    garlic cloves, minced

  • 1

    tsp. kosher or 3/4 tsp. regular salt

  • 2

    tsp. honey

  • 1/2

    tsp. dried crushed red pepper

  • 1/4

    cup olive oil, divided

Directions

1. Peel shrimp; devein, if desired. Prepare Coconut-Lime Rice. 2. Meanwhile, process cilantro, next 7 ingredients, and 3 Tbsp. olive oil in a food processor 15 to 20 seconds or until smooth, stopping to scrape down sides. 3. Saute shrimp in remaining 1Tbsp. hot oil in a large skillet over medium-high heat 3 to 5 minutes or just until shrimp turn pink. Stir in cilantro mixture. Serve over rice. (see Coconut-Lime Rice)

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