Name: Shrimp with Cilantro Pesto
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H3M0.000S
Total time: P0Y0M0DT0H23M0.000S
Yield: 4 servings
Ingredients: 1 lime; 1 1/2 cups fresh cilantro leaves; 2 green onions, chopped; 2 tablespoons toasted chopped pecans; 1 clove garlic, chopped; 1 teaspoon sugar; 2 tablespoons vegetable oil; 2 tablespoons extra-virgin olive oil; Kosher salt and freshly ground black pepper; 3/4 pound raw medium-size shrimp, peeled and deveined; 1 tablespoon extra-virgin olive oil; Kosher salt

Directions

Watch how to make this recipe.

Pesto: Grate 1 teaspoon zest from the lime and juice the entire lime for about 2 tablespoons of juice. Combine the zest and juice with the cilantro, green onions, chopped pecans, chopped garlic, sugar, vegetable oil, and extra-virgin olive oil in the bowl of a food processor. Pulse the mixture until well-combined, but still slightly chunky. Season the pesto with salt, and pepper, to taste.
Shrimp: In a bowl, toss the shrimp with 1 tablespoon of the pesto. Heat the oil in a large skillet over medium-high heat. Saute the shrimp until just opaque and pink, about 3 minutes. Put a generous spoonful of pesto into a serving bowl. Add the shrimp and toss to coat. Serve the remaining pesto on the side or freeze for another use.

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Shrimp with Cilantro Pesto

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