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Photo: Beth Dreiling Hontzas; Styling: Buffy Hargett Photo by: Photo: Beth Dreiling Hontzas; Styling: Buffy Hargett

Thai Pesto Shrimp

Southern Living FEBRUARY 2009

  • Yield: Makes 6 servings
  • Cook time: 5 Minutes
  • Prep time: 30 Minutes

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

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.

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
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Thai Pesto Shrimp Recipe

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