Serve this brand-new twist on the old rice salad warm, or make it ahead, chill, and serve cold.

Recipe by Southern Living January 2015

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Alison Miksch; Styling: Vanessa McNeil Rocchio

Recipe Summary

hands-on:
20 mins
total:
25 mins
Yield:
Makes 6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425°. Toss together shrimp, black pepper, 1/4 cup oil, 1 tsp. salt, and 1 tsp. lime zest. Spread shrimp in a single layer on a parchment paper-lined baking sheet; bake 5 minutes or until shrimp are pink and done.

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  • Meanwhile, process mint, next 3 ingredients, 1 (5-oz.) package spinach, and remaining 1 1/4 tsp. salt and 1 tsp. lime zest in a food processor until finely chopped. With processor running, pour remaining 1/4 cup oil through chute in a slow, steady stream, processing until combined.

  • Toss remaining 1 (5-oz.) package spinach with warm rice. (Spinach will wilt slightly.) Stir pesto into rice mixture; sprinkle with almonds. Top with shrimp.