Grilled Cilantro and Pistachio Pesto Shrimp Skewers

Elizabeth Farquhar, Portland
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Annabelle Breakey; Styling: Kevin Crafts

Recipe Summary

30 mins
Serves 4


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

Nutrition Facts

302 calories; calories from fat 64%; protein 22g; fat 22g; saturated fat 3g; carbohydrates 7.3g; fiber 2.4g; sodium 343mg; cholesterol 168mg.