THAI PESTO SHRIMP

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THAI PESTO SHRIMP image

Yield 6 servings

Number Of Ingredients 11

1 1/2 pounds unpeeled, large raw shrimp (16/20 count)
Coconut-Lime Rice
1 cup loosely packed fresh cilantro leaves
3 tablespoons fresh lime juice
2 tablespoons unsalted dry-roasted peanuts
2 tablespoons minced fresh ginger
2 garlic cloves, minced
1 teaspoon kosher or 3/4 tsp. regular salt
2 teaspoons honey
1/2 teaspoon dried crushed red pepper
1/4 cup olive oil, divided

Steps:

  • 1. Peel shrimp; devein, if desired. Prepare Coconut-Lime Rice. 2. Meanwhile, process cilantro, next 7 ingredients, and 3 Tbsp. olive oil in a food processor 15 to 20 seconds or until smooth, stopping to scrape down sides. 3. Sauté shrimp in remaining 1 Tbsp. hot oil in a large skillet over medium-high heat 3 to 5 minutes or just until shrimp turn pink. Stir in cilantro mixture. Serve over rice.

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