Thai Pesto Shrimp

Photo: Beth Dreiling Hontzas; Styling: Buffy Hargett
Recipe from Southern Living

More From Southern Living

Recipe Time

Cook Time:
Prep Time:

Nutritional Information

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. 1. Peel shrimp; devein, if desired. Prepare Coconut-Lime Rice.
  2. 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. 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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Thai Pesto Shrimp Recipe at a Glance
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy