Pesto Shrimp
Pesto shrimp is delicious and very easy to make. So easy in fact, it's an ideal recipe for a weeknight dinner.
Servings 4 servings
Calories 360kcal
Ingredients
Pesto sauce:
- 1 cup packed fresh basil leaves, washed and dried (40 grams)
- 1 teaspoon minced fresh garlic
- 2 tablespoons pine nuts
- ½ teaspoon Diamond Crystal kosher salt
- ¼ teaspoon freshly ground black pepper
- ¼ cup extra virgin olive oil
- ¼ cup grated Parmesan
Shrimp:
- 24 oz large shrimp, peeled and deveined
Instructions
- Soak 8 wooden skewers in water for 30 minutes. Line a broiler-safe rimmed baking sheet with foil.
- Prepare the pesto sauce: place the basil, garlic and pine nuts in food processor. Process a few seconds, until coarsely chopped. Add the salt, pepper and oil and process until smooth and fully combined, about 30 seconds, stopping to scrape the sides with a spatula if necessary. Transfer to a large bowl and mix in the cheese.
- If using frozen shrimp, place them in a colander and rinse under running water for a few minutes to defrost, then dry on paper towels.
- Add the shrimp to the bowl and toss with the pesto sauce until well coated.
- Thread the pesto-coated shrimp on the skewers. Spoon any remaining sauce on top.
- Arrange the skewers in a single layer on the prepared baking sheet.
- Heat the broiler on high and position an oven rack 4 inches below the heating element.
- Broil the shrimp until cooked through and opaque, about 4 minutes.
Nutrition
Calories: 360kcal | Carbohydrates: 3g | Protein: 38g | Fat: 21g | Sodium: 508mg