Grilled Cilantro and Pistachio Pesto Shrimp Skewers

Photo: Annabelle Breakey; Styling: Kevin Crafts

Grilled Cilantro and Pistachio Pesto Shrimp Skewers

Yield: Serves 4
Recipe from Sunset

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Recipe Time

Total: 30 Minutes

Nutritional Information

Amount per serving
  • Calories: 302
  • Calories from fat: 64%
  • Protein: 22g
  • Fat: 22g
  • Saturated fat: 3g
  • Carbohydrate: 7.3g
  • Fiber: 2.4g
  • Sodium: 343mg
  • Cholesterol: 168mg


  • 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


  1. 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. 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.
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