Thai Pesto Shrimp

Photo: Beth Dreiling Hontzas; Styling: Buffy Hargett

Recipe from

Recipe Time

Prep: 30 Minutes
Cook: 5 Minutes

Nutritional Information

Calories 300
Caloriesfromfat 0.0 %
Fat 13.9 g
Satfat 3.7 g
Monofat 7.6 g
Polyfat 2.2 g
Protein 21 g
Carbohydrate 23.9 g
Fiber 0.7 g
Cholesterol 168.1 mg
Iron 3.2 mg
Sodium 719 mg
Calcium 41 mg

Ingredients

1 1/2 pounds unpeeled, large raw shrimp (16/20 count)
1 cup loosely packed fresh cilantro leaves
3 tablespoons fresh lime juice
2 tablespoons unsalted dry-roasted peanuts
2 tablespoons minced fresh ginger
2 garlic cloves, minced
1 teaspoon kosher or 3/4 tsp. regular salt
2 teaspoons honey
1/2 teaspoon dried crushed red pepper
1/4 cup olive oil, divided

Preparation

1. Peel shrimp; devein, if desired. Prepare Coconut-Lime Rice.

2. Meanwhile, process cilantro, next 7 ingredients, and 3 Tbsp. olive oil in a food processor 15 to 20 seconds or until smooth, stopping to scrape down sides.

3. Sauté shrimp in remaining 1 Tbsp. hot oil in a large skillet over medium-high heat 3 to 5 minutes or just until shrimp turn pink. Stir in cilantro mixture. Serve over rice.

Note: Nutritional analysis includes rice.

Note:

Susan Spann, Dunwoody, Georgia,

February 2009