Grilled Shrimp with Asian Pesto

This cilantro-packed pesto puts a new twist on classic Italian basil pesto, and you’ll find it just as delicious and versatile. Photo credit: Sydney Kramer from Crepes of Wrath.

Serves: Makes 4 servings.
20 mins Prep time 6 mins Cook time
20 mins Prep time
6 mins Cook time
  • Mix orange juice, ginger, oil, garlic powder and sea salt in medium bowl. Reserve 2 tablespoons marinade for brushing. Add shrimp to remaining marinade in bowl; toss to coat well. Cover. Refrigerate 30 minutes.

  • Meanwhile, for the Pesto, place almonds in food processor; cover. Process until finely chopped. Add remaining ingredients; cover. Process until mixture is coarsely chopped. Set aside.

  • Place shrimp on grill rack sprayed with no stick cooking spray. Grill over medium-high heat 4 to 6 minutes or until shrimp turn pink, turning and brushing with reserved marinade. Serve shrimp with Asian Pesto.

Nutrition information

(Amount per serving)

  • 159Calories: 159Cholesterol: 168mg
  • Sodium: 347mgProtein: 19g
  • Total Fat: 7gFiber: 1g
  • Carbohydrate: 5g