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Thai Pesto Shrimp

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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.

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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

Details

Servings 6

Preparation

Step 1

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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