Grilled Cilantro and Pistachio Pesto Shrimp Skewers

1 cup lightly packed cilantro sprigs

1/4 cup olive oil

2 limes

1/4 teaspoon salt

1/8 teaspoon ground coriander

1/2 cup toasted, unsalted pistachios

1 pound large shrimp (26 to 30 per lb.), peeled and deveined

Cabbage slaw of your choice

Corn or flour tortillas, warmed

Step 1

Heat grill to high (450° to 550°). Put cilantro, oil, and zest and juice from 1 lime in a food processor. Pulse a few times, just until leaves are chopped. Add salt, coriander, and pistachios and process until smooth, scraping inside of bowl as needed.

Step 2

Mix shrimp and pesto in a medium bowl, tossing well to coat evenly. Thread shrimp onto metal skewers and grill until pink, turning once, about 2 minutes on each side. Serve with slaw, tortillas, and remaining lime, cut into wedges.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 302Calories from Fat 64

% Daily Value *
Total Fat 22g34%

Saturated Fat 3g15%
Cholesterol 168mg57%
Sodium 343mg15%
Total Carbohydrate 7.3g3%

Dietary Fiber 2.4g10%
Protein 22g44%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Print Options:

Grilled Cilantro and Pistachio Pesto Shrimp Skewers