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Grilled Shrimp with Lemon-Pesto Rice

Scott Peterson
Total time 40 mins
Yield Makes 4 servings
Prepared pesto makes this dish a snap, but you can use homemade if you have some on hand. Prep and Cook Time: 40 minutes.

Ingredients

  • 1 1/2 cups jasmine rice
  • 1 teaspoon salt
  • 1 cup pesto (purchased or homemade)
  • 2 teaspoons lemon zest
  • 1 pound peeled, deveined shrimp (31 to 40 per lb.), tails on
  • 1 tablespoon olive oil
  • 1/2 teaspoon freshly ground pepper
  • 1 cup halved grape tomatoes

Nutrition Information

  • calories 673
  • caloriesfromfat 39 %
  • protein 31 g
  • fat 29 g
  • satfat 7.7 g
  • carbohydrate 71 g
  • fiber 2.7 g
  • sodium 1269 mg
  • cholesterol 160 mg

How to Make It

  1. Heat a grill to medium heat (you can hold your hand 1 to 2 inches above grill level only 4 to 5 seconds) or set a broiler to high and position a rack 6 inches below the heating element.

  2. In a 2- to 3-quart pan, bring 2 1/2 cups water to a boil. Add rice and 1/2 teaspoon salt. Cover, adjust heat to low, and cook until most of the water is absorbed, about 15 minutes. Turn off heat and let sit 5 minutes. Stir in pesto and 1 1/2 teaspoons lemon zest.

  3. Meanwhile, in a medium bowl toss shrimp with oil, 1/2 teaspoon salt, 1/2 teaspoon lemon zest, and the pepper.

  4. Grill shrimp, turning once, until cooked through, about 3 minutes per side, or broil on a baking sheet about 4 minutes total (no need to turn).

  5. Serve shrimp over rice and top with tomatoes.

  6. Note: Nutritional analysis is per serving.