Grilled Shrimp With Lemon-Pesto Rice – a delicious recipe with jasmine rice, salt, pesto, lemon zest, shrimp, olive oil. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Heat a grill to medium heat (you can hold your hand 1 to 2 inches above grill level only 4 to 5 seconds) or set a broiler to high and position a rack 6 inches below the heating element.
2
In a 2- to 3-quart pan, bring 2 1/2 cups water to a boil. Add rice and 1/2 teaspoon salt. Cover, adjust heat to low, and cook until most of the water is absorbed, about 15 minutes. Turn off heat and let sit 5 minutes. Stir in pesto and 1 1/2 teaspoons lemon zest.
3
Meanwhile, in a medium bowl toss shrimp with oil, 1/2 teaspoon salt, 1/2 teaspoon lemon zest, and the pepper.
4
Grill shrimp, turning once, until cooked through, about 3 minutes per side, or broil on a baking sheet about 4 minutes total (no need to turn).
5
Serve shrimp over rice and top with tomatoes.
6
Note: Nutritional analysis is per serving.
407
kcal
Calories
4
g
Fat
57
g
Carbs
33
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 1/2 cups jasmine rice, 1 teaspoon salt, 1 cup pesto (purchased or homemade), 2 teaspoons lemon zest, and more.
Yes, Grilled Shrimp With Lemon-Pesto Rice 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.
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