Cilantro Pesto Grilled Shrimp Recipe
Overview
Embrace the vibrant flavors of Tex-Mex with this irresistible dish of Cilantro Pesto Grilled Shrimp, inspired by Sheila Lukins’ “USA Cookbook.” Perfect for a quick lunch or a delightful snack, these shrimp skewers are enhanced with the zesty kick of cilantro pesto, making them a guaranteed hit at any gathering, from potlucks to summer barbecues.
Recipe Details
- Preparation Time: 45 minutes (includes marinating time)
- Cooking Time: 6 minutes
- Total Time: 51 minutes
- Servings: 6
- Calories: 301.2 per serving
- Rating: 5 stars from 6 reviews
Ingredients
- 1 1/2 pounds large shrimp, peeled and deveined
- 3 cups cilantro leaves
- 2 tablespoons pine nuts
- 1 clove garlic
- 1 teaspoon ground cumin
- 1/2 cup extra virgin olive oil
- Salt and pepper to taste
Instructions
1. Prepare the Pesto:
- Place the cilantro leaves in a food processor and pulse until coarsely chopped.
- Add pine nuts, garlic, ground cumin, salt, and pepper. Pulse until well chopped but not pureed.
- With the processor running, gradually drizzle in the olive oil until the mixture is smooth and well combined.
- Transfer the pesto to a glass jar, cover, and refrigerate for up to 3 days. This yields about 3/4 cup of pesto.
2. Marinate the Shrimp:
- In a bowl, toss the shrimp with 6 tablespoons of the prepared cilantro pesto.
- Allow the shrimp to marinate for 30 minutes to absorb the flavors.
3. Grill or Broil the Shrimp:
- Preheat the grill to high heat or preheat the broiler.
- Thread the marinated shrimp onto metal skewers, about 5-6 shrimp per skewer.
- Grill or broil the skewers in batches, about 3 minutes per side, until the shrimp are cooked through and lightly charred.
- Remove the shrimp from the skewers and transfer them to a bowl.
4. Serve:
- Toss the grilled shrimp with the remaining 6 tablespoons of cilantro pesto.
- Serve immediately, garnished with extra cilantro leaves if desired.
Serving Tips
These Cilantro Pesto Grilled Shrimp are best enjoyed hot off the grill or broiler, paired with a refreshing salad or grilled vegetables. They make a fantastic main course for a spring or summer lunch, and their spicy Tex-Mex flavors are sure to be a conversation starter at any potluck or gathering.
Nutritional Information (Per Serving)
- Calories: 301.2
- Total Fat: 21.9g
- Saturated Fat: 3g
- Cholesterol: 172.8mg
- Sodium: 172.5mg
- Carbohydrates: 1.9g
- Fiber: 0.3g
- Sugars: 0.2g
- Protein: 23.7g
Flavor Profile
The combination of fresh cilantro, toasted pine nuts, and aromatic cumin in the pesto complements the natural sweetness of the shrimp, while the grilling or broiling adds a delightful smoky note. This dish balances heat and herbaceousness, making it a standout for those who enjoy bold flavors.
Make-Ahead Tips
Prepare the cilantro pesto ahead of time and store it refrigerated for up to 3 days. This allows you to streamline the cooking process and ensures the shrimp can marinate for the optimal amount of time, enhancing their flavor.
Final Thoughts
Sheila Lukins’ recipe for Cilantro Pesto Grilled Shrimp not only celebrates the diverse flavors of Tex-Mex cuisine but also offers a simple yet impressive dish that’s perfect for casual lunches or festive gatherings. Whether you’re firing up the grill for a summer cookout or broiling indoors on a cozy evening, these shrimp skewers are guaranteed to be a crowd-pleaser.
