Best Thai Pesto Shrimp Recipes

Thai Spices Shrimp Salad with Asian Greens and Pesto Dressing image

Yield Makes 6 first-course or 4 main-course servings

Number Of Ingredients 15

For dressing
3/4 cup (packed) coarsely chopped fresh basil
1/3 cup macadamia nuts, toasted
4 1/2 tablespoons balsamic vinegar
1/2 cup plus 1 tablespoon olive oil (preferably extra-virgin)
For shrimp
1 cup canned unsweetened coconut milk
1 tablespoon Thai red curry paste
24 uncooked large shrimp (about 1 pound), peeled, deveined
2 ounces dried thin Chinese rice sticks (maifun) or angel hair pasta
4 cups thinly sliced Napa cabbage
4 cups thinly sliced bok choy leaves
1/2 cup chopped green onions
1/2 cup chopped fresh cilantro
Fresh cilantro sprigs

Steps:

Make dressing:
Blend basil, nuts and vinegar in processor until nuts are finely ground. With machine running, gradually add oil and blend well. Season to taste with salt and pepper. Transfer to small bowl. (Dressing can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before using.)
Make shrimp:
Whisk coconut milk and curry paste in medium saucepan over medium-low heat until blended; bring to simmer. Add shrimp and simmer until shrimp are almost opaque in center, about 3 minutes. Remove from heat. Refrigerate shrimp in curry liquid, uncovered, until very cold, about 2 hours.
Place rice sticks in medium bowl. Cover with very hot water. Let stand until tender, about 25 minutes. Drain rice sticks. (If using pasta, cook in pot of boiling salted water until just tender but still firm to bite. Drain well; rinse pasta with cold water and drain again.) Using knife or poultry shears, cut rice sticks or pasta into shorter (about 6-inch) lengths. Place noodles in medium bowl and toss with enough dressing to coat.
Combine cabbage, bok choy, green onions and chopped cilantro in large bowl. Toss with enough dressing to coat. Season with salt and pepper. Divide greens among plates. Top with noodles. Drain shrimp; place atop noodles, dividing equally. Garnish with cilantro sprigs. Pass any remaining dressing separately.

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.