Shrimp Pesto
Make gluten-free shrimp pesto in just 30 minutes using one pan for a healthy dinner that tastes delicious.
Servings: 3 servings
Ingredients
For the Shrimp:
- 1 lb Shrimp peeled, deveined with tail removed
- 1 cup Grape Tomatoes sliced in half
- 1 1/2 cups Zucchini spiralized or chopped into 1/2-inch pieces
- 1 teaspoon Italian Seasoning
- Salt and pepper to taste
For the Pesto:
- 2 tablespoons Olive Oil or oil of choice
- 2 tablespoons Walnuts
- 1/4 cup Lemon Juice
- 1/2 teaspoon Salt
- 1/2 teaspoon Red Pepper Flakes
- 1/2 cup Spinach
Instructions
- Place the ingredients for the pesto in a blender. Blend on high until smooth then set aside or you can use a store-bought pesto.
- Bring a 12-inch nonstick skillet to medium heat. Add the shrimp, tomatoes, zucchini, Italian seasoning, salt and pepper. Cook 5-6 minutes until the shrimp is fully cooked. Make sure to flip the shrimp regularly to cook fully on all sides.
- Reduce the heat to medium-low then toss to combine with the pesto sauce. Cook another 2-3 minutes then serve as is or over your favorite pasta.
Notes
- Cook shrimp until they turn translucent and curve into a “C.” It should also reach an internal temperature of 145°F.
- Don’t overcrowd the pan with shrimp and veggies, or else they will boil and steam instead of pan-searing them.
- Let the pesto sit for 1-2 minutes after blending so it has time to thicken.
Nutrition
Serving: 1serving | Calories: 261kcal | Carbohydrates: 8g | Protein: 23g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 191mg | Sodium: 1261mg | Potassium: 544mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1391IU | Vitamin C: 27mg | Calcium: 121mg | Iron: 1mg