Asian Pesto with Grilled Shrimp Recipe

Name: Asian Pesto with Grilled Shrimp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup roasted peanuts; 4 Serrano chiles; 3 cloves garlic; 1 tablespoon minced ginger; Juice of 3 limes; 2 tablespoons fish sauce (3 Crab brand); 1/2 cup peanut oil (Lion and Globe brand); 1/2 tablespoon salt; 1 tablespoon sugar; 2 cups Thai basil leaves; 1 cup cilantro leaves; 1 cup mint leaves; Canola oil; 12 large shrimp, peeled, deveined, tail on; Salt and black pepper to taste; 1 head baby romaine chiffonade

Servings: persons

3/4 cup roasted peanuts
4 Serrano chiles
3 cloves garlic
1 tablespoon minced ginger
Juice of 3 limes
2 tablespoons fish sauce (3 Crab brand)
1/2 cup peanut oil (Lion and Globe brand)
1/2 tablespoon salt
1 tablespoon sugar
2 cups Thai basil leaves
1 cup cilantro leaves
1 cup mint leaves
Canola oil
12 large shrimp, peeled, deveined, tail on
Salt and black pepper to taste
1 head baby romaine chiffonade

1
In a food processor: puree peanuts, chiles, garlic, ginger, lime juice, fish sauce, oil, salt and sugar until smooth.
2
Do not overmix as you can heat the mixture.
3
Add the herbs and puree smooth.
4
Check for seasoning.
5
Oil shrimp on both sides and season.
6
Grill on both sides for about 5 minutes total.
7
Place a layer of romaine on a plate.
8
Lay 3 grilled shrimp on top and liberally drizzle with pesto.

682

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 3/4 cup roasted peanuts, 4 Serrano chiles, 3 cloves garlic, 1 tablespoon minced ginger, and more.

Yes, Asian Pesto with Grilled Shrimp falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Asian Pesto with Grilled Shrimp

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