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Photo: Annabelle Breakey; Styling: Kevin Crafts Photo by: Photo: Annabelle Breakey; Styling: Kevin Crafts

Grilled Cilantro and Pistachio Pesto Shrimp Skewers

Grilled Cilantro and Pistachio Pesto Shrimp Skewers

Sunset JUNE 2011

  • Yield: Serves 4
  • Total:30 Minutes

Ingredients

  • 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

Preparation

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.

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
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Grilled Cilantro and Pistachio Pesto Shrimp Skewers recipe

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