Photo: Alison Miksch; Styling: Vanessa McNeil Rocchio
Hands-on Time
20 Mins
Total Time
25 Mins
Yield
Makes 6 servings

Serve this brand-new twist on the old rice salad warm, or make it ahead, chill, and serve cold.

How to Make It

Step 1

Preheat oven to 425°. Toss together shrimp, black pepper, 1/4 cup oil, 1 tsp. salt, and 1 tsp. lime zest. Spread shrimp in a single layer on a parchment paper-lined baking sheet; bake 5 minutes or until shrimp are pink and done.

Step 2

Meanwhile, process mint, next 3 ingredients, 1 (5-oz.) package spinach, and remaining 1 1/4 tsp. salt and 1 tsp. lime zest in a food processor until finely chopped. With processor running, pour remaining 1/4 cup oil through chute in a slow, steady stream, processing until combined.

Step 3

Toss remaining 1 (5-oz.) package spinach with warm rice. (Spinach will wilt slightly.) Stir pesto into rice mixture; sprinkle with almonds. Top with shrimp.

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