Grilled Shrimp with Lemon-Pesto Rice

Scott Peterson

Prepared pesto makes this dish a snap, but you can use homemade if you have some on hand. Prep and Cook Time: 40 minutes.

Yield: Makes 4 servings
Total:
Recipe from Sunset

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Recipe Time

Total: 40 Minutes

Nutritional Information

Amount per serving
  • Calories: 673
  • Calories from fat: 39%
  • Protein: 31g
  • Fat: 29g
  • Saturated fat: 7.7g
  • Carbohydrate: 71g
  • Fiber: 2.7g
  • Sodium: 1269mg
  • Cholesterol: 160mg

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

Preparation

  1. 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. 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. 3. Meanwhile, in a medium bowl toss shrimp with oil, 1/2 teaspoon salt, 1/2 teaspoon lemon zest, and the pepper.
  4. 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. 5. Serve shrimp over rice and top with tomatoes.
  6. Note: Nutritional analysis is per serving.
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