Grilled Shrimp with Basil Emulsion Recipe

Name: Grilled Shrimp with Basil Emulsion
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup unsalted pistachios; 3/4 cup coarsely chopped basil; 1/4 cup coarsely chopped mint; 1 tablespoon fresh lime juice; 1 tablespoon rice vinegar; 1/4 teaspoon dry mustard; Large pinch of cayenne pepper; 1/2 cup extra-virgin olive oil; Four 1-inch ice cubes; Salt and freshly ground black pepper; 2 pounds large shrimp, shelled and deveined; Vegetable oil, for brushing

Servings: persons

1/4 cup unsalted pistachios
3/4 cup coarsely chopped basil
1/4 cup coarsely chopped mint
1 tablespoon fresh lime juice
1 tablespoon rice vinegar
1/4 teaspoon dry mustard
Large pinch of cayenne pepper
1/2 cup extra-virgin olive oil
Four 1-inch ice cubes
Salt and freshly ground black pepper
2 pounds large shrimp, shelled and deveined
Vegetable oil, for brushing

1
Preheat the oven to 400.
2
Spread the pistachios in a pie plate and toast for about 5 minutes, or until the nuts are lightly browned.
3
Let the pistachios cool completely, then coarsely chop them.
4
In a blender, combine the pistachios with the basil, mint, lime juice, vinegar, mustard, cayenne and olive oil.
5
Blend at low speed until pureed.
6
Add the ice cubes and blend at high speed until the sauce is very smooth.
7
Scrape the basil emulsion into a small bowl and season with salt and black pepper.
8
Light a grill or heat a lightly oiled grill pan.
9
Brush the shrimp with vegetable oil and season with salt and black pepper.
10
Grill them over a hot fire for 1 minute per side, or until lightly charred and just cooked through.
11
Alternatively, cook the shrimp in the grill pan over high heat for 1 to 2 minutes per side.
12
Serve the hot shrimp with the basil emulsion alongside for dipping.

502

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 1/4 cup unsalted pistachios, 3/4 cup coarsely chopped basil, 1/4 cup coarsely chopped mint, 1 tablespoon fresh lime juice, and more.

Yes, Grilled Shrimp with Basil Emulsion 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.

That's it — enjoy your meal!

Grilled Shrimp with Basil Emulsion

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions