Photo: Annabelle Breakey; Styling: Kevin Crafts
Total Time
30 Mins
Yield
Serves 4

Grilled Cilantro and Pistachio Pesto Shrimp Skewers

How to Make It

Step 1

Heat grill to high (450° to 550°). Put cilantro, oil, and zest and juice from 1 lime in a food processor. Pulse a few times, just until leaves are chopped. Add salt, coriander, and pistachios and process until smooth, scraping inside of bowl as needed.

Step 2

Mix shrimp and pesto in a medium bowl, tossing well to coat evenly. Thread shrimp onto metal skewers and grill until pink, turning once, about 2 minutes on each side. Serve with slaw, tortillas, and remaining lime, cut into wedges.

Ratings & Reviews

brianneM13's Review

brianneM13
July 04, 2013
Made the pesto in the blender and it worked fine. Pesto was a bit thick, but since the shrimp was damp after rinsing in water, I was able to mix the pesto and shrimp in a bowl without any problems. The taste of the grilled shrimp was incredible! Will definitely make this again! We ended up just eating the shrimp right off the skewers instead of making tacos. Would be excellent on top of a salad as well!

JillyBurke's Review

JillyBurke
July 05, 2012
This is quite flavorful. I had problems getting the pesto to completely mix with the shrimp. Also wasn't sure how to serve with the tortillas and slaw. We put the shrimp and slaw into the tortillas.