Recipe courtesy of Lynne Milliron

Texas Pesto Shrimp Over Rice

  • Level: Easy
  • Total: 30 min
  • Prep: 15 min
  • Cook: 15 min
  • Yield: 4 servings
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1 1/2 pounds unpeeled, large fresh shrimp

1 cup fresh cilantro leaves

3 green onions, cut in 1/3-inch pieces

1/4 cup freshly grated Parmesan

1/2 small jalapeno pepper, unseeded

1/2 medium tomato

2 tablespoons pine nuts, toasted

3 tablespoons fresh lemon juice

1 teaspoon minced garlic

1/2 teaspoon salt

1/2 teaspoon pepper

1/4 cup olive oil, divided

Hot cooked rice


  1. Peel shrimp; devein, if desired. Set aside.
  2. Process cilantro, next 9 ingredients, and 3 tablespoons olive oil in a food processor until smooth.
  3. Saute shrimp in remaining 1 tablespoon hot olive oil in a large skillet over medium-high heat 3 to 4 minutes or just until shrimp turn pink. Pour cilantro mixture over shrimp, stirring well. Serve shrimp mixture over hot cooked rice.

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