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Grilled Cilantro and Pistachio Pesto Shrimp Skewers

Photo: Annabelle Breakey; Styling: Kevin Crafts
Total time 30 mins
Yield Serves 4
Grilled Cilantro and Pistachio Pesto Shrimp Skewers


  • 1 cup lightly packed cilantro sprigs
  • 1/4 cup olive oil
  • 2 limes
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground coriander
  • 1/2 cup toasted, unsalted pistachios
  • 1 pound large shrimp (26 to 30 per lb.), peeled and deveined
  • Cabbage slaw of your choice
  • Corn or flour tortillas, warmed

Nutrition Information

  • calories 302
  • caloriesfromfat 64 %
  • protein 22 g
  • fat 22 g
  • satfat 3 g
  • carbohydrate 7.3 g
  • fiber 2.4 g
  • sodium 343 mg
  • cholesterol 168 mg

How to Make It

  1. Heat grill to high (450° to 550°). Put cilantro, oil, and zest and juice from 1 lime in a food processor. Pulse a few times, just until leaves are chopped. Add salt, coriander, and pistachios and process until smooth, scraping inside of bowl as needed.

  2. Mix shrimp and pesto in a medium bowl, tossing well to coat evenly. Thread shrimp onto metal skewers and grill until pink, turning once, about 2 minutes on each side. Serve with slaw, tortillas, and remaining lime, cut into wedges.