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Prepared pesto makes this dish a snap, but you can use homemade if you have some on hand. Prep and Cook Time: 40 minutes.

This Story Originally Appeared On sunset.com

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Scott Peterson

Recipe Summary

total:
40 mins
Yield:
Makes 4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat a grill to medium heat (you can hold your hand 1 to 2 inches above grill level only 4 to 5 seconds) or set a broiler to high and position a rack 6 inches below the heating element.

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  • In a 2- to 3-quart pan, bring 2 1/2 cups water to a boil. Add rice and 1/2 teaspoon salt. Cover, adjust heat to low, and cook until most of the water is absorbed, about 15 minutes. Turn off heat and let sit 5 minutes. Stir in pesto and 1 1/2 teaspoons lemon zest.

  • Meanwhile, in a medium bowl toss shrimp with oil, 1/2 teaspoon salt, 1/2 teaspoon lemon zest, and the pepper.

  • Grill shrimp, turning once, until cooked through, about 3 minutes per side, or broil on a baking sheet about 4 minutes total (no need to turn).

  • Serve shrimp over rice and top with tomatoes.

  • Note: Nutritional analysis is per serving.

Nutrition Facts

673 calories; calories from fat 39%; protein 31g; fat 29g; saturated fat 7.7g; carbohydrates 71g; fiber 2.7g; sodium 1269mg; cholesterol 160mg.
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