Wow! So good! My dad came in to town for lunch, he ate three servings! My daughter doesn't eat shrimp, so I tossed a boneless breast of chicken in the food processor (with the remnants of the pesto) and then sautéed the chicken in a separate pan with some of the pesto, very very good! I used smaller shrimp, since they were on sale, super yummy!
Thai Pesto Shrimp
Photo: Beth Dreiling Hontzas; Styling: Buffy Hargett
Yield: Makes 6 servings
More From Southern Living
Amount per serving
- Calories: 300
- Calories from fat: 0.0%
- Fat: 13.9g
- Saturated fat: 3.7g
- Monounsaturated fat: 7.6g
- Polyunsaturated fat: 2.2g
- Protein: 21g
- Carbohydrate: 23.9g
- Fiber: 0.7g
- Cholesterol: 168.1mg
- Iron: 3.2mg
- Sodium: 719mg
- Calcium: 41mg
- 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
- 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.
Only you will be able to view, print, and edit this note.Add Note