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Thai Pesto Shrimp

Photo: Beth Dreiling Hontzas; Styling: Buffy Hargett
Prep time 30 mins
Cook time 5 mins
Yield Makes 6 servings

Ingredients

  • 1 1/2 pounds unpeeled, large raw shrimp (16/20 count)
  • Coconut-Lime Rice
  • 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

Nutrition 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

How to Make It

  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.

  4. Note: Nutritional analysis includes rice.