Asian Pesto With Grilled Shrimp Recipes

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GRILLED PESTO SHRIMP



Grilled Pesto Shrimp image

Whether you serve this grilled shrimp for dinner or as an appetizer, it disappears in a flash. Make extra!

Provided by Jennifer Segal

Categories     Dinner

Time 40m

Yield 4 - 6

Number Of Ingredients 9

2 pounds extra large (26/30) or jumbo shrimp, peeled (tails left on) and deveined, thawed if frozen
6 tablespoons extra virgin olive oil
1 cup basil leaves
3 large garlic cloves, roughly chopped
¼ teaspoon red pepper flakes
½ teaspoon salt
¼ cup grated Parmigiano-Reggiano
¼ cup walnuts
1 lemon, cut into wedges, for serving (optional)

Steps:

  • Thread the shrimp onto skewers, if desired. (I usually don't bother, unless the shrimp are on the smaller side, in which case they might slip through the grill grates.)
  • In a food processor or blender, combine the olive oil, basil, garlic, red pepper flakes, salt, Parmigiano-Reggiano and walnuts. Process until the mixture is well blended. Reserve two tablespoons of the pesto in a bowl large enough to hold all of the shrimp and set aside. Pour the remaining pesto over the shrimp and let sit at room temperature for about 30 minutes to marinate.
  • Preheat the grill to medium-high heat. Lightly dip a wad of paper towels in vegetable oil and, using tongs, carefully rub over the grates several times until glossy and coated. Place the shrimp on the grill and cook until plump and slightly charred, a few minutes per side. Transfer the cooked shrimp to the bowl with the reserved pesto and toss to coat evenly. Serve immediately.

Nutrition Facts : Calories 258, Fat 17, Carbohydrate 3 g, Protein 23 g, SaturatedFat 3 g, Sugar 0 g, Fiber 0 g, Sodium 922 mg, Cholesterol 194 mg

EASY PESTO SHRIMP



Easy Pesto Shrimp image

Pesto shrimp is a dinnertime win! Savory basil pesto is a natural pairing with juicy shrimp; serve with pasta or rice for an easy dinner idea.

Provided by Sonja Overhiser

Categories     Main Dish

Time 5m

Yield 4

Number Of Ingredients 5

1 pound large shrimp, deveined (peeled or unpeeled)
1/4 teaspoon kosher salt
2 tablespoons olive oil
1/4 cup basil pesto (homemade or purchased)
Lemon, optional

Steps:

  • If necessary, thaw the shrimp.
  • Pat the shrimp dry.
  • In a large skillet, heat the olive oil on medium high heat. Add the shrimp and salt. Cook the shrimp for 1 to 2 minutes per side until almost opaque, turning them with tongs.
  • Just before shrimp are fully cooked, add the 1/4 cup pesto and continue cooking for 30 seconds, stirring continuously.
  • Serve immediately. If using storebought pesto, adjust lemon and or salt accordingly.

Nutrition Facts : Calories 140 calories, Sugar 0.2 g, Sodium 220.5 mg, Fat 14.5 g, SaturatedFat 2.2 g, TransFat 0 g, Carbohydrate 0.8 g, Fiber 0.2 g, Protein 2.4 g, Cholesterol 11.4 mg

ASIAN PESTO WITH GRILLED SHRIMP



ASIAN PESTO WITH GRILLED SHRIMP image

Categories     Herb     Shellfish     Appetizer     Christmas

Yield 12 pieces

Number Of Ingredients 15

3/4 cup unsalted dry roasted peanuts
4 Serrano chiles
3 cloves garlic
1 tablespoon minced ginger
Juice of 3 lime
2 tablespons fish sauce(3 Crab brand)
1/2 cup peanut oil(Lion & Globe brand)
1/2 tablespoon salt(?)
1 tablespoon sugar
2 cups Thai basil leaves
1 cup cilantro leaves
1 cup mint leaves
Canola oil
12 large shrimp, peeled, deveined and tall off
salt and pepper to taste

Steps:

  • In a food processor puree peanuts, chiles, garlic, ginger, lime juice, fish sauce, oil, salt and sugar until smooth. Do not overmix as you can heat the mixture. Add the herbs and puree smooth. Check for seasoning. Oil shrimp on both sides and season. Grill on both sides for about 5 minutes total. Place a small amount of pesto in Chinese soup spoon. Top with shrimp. Garnish with a little sprig of cilantro.(Cut sprig with sissors so it has a little stem.)

ASIAN PESTO WITH GRILLED SHRIMP



Asian Pesto with Grilled Shrimp image

Provided by Ming Tsai

Categories     appetizer

Time 55m

Yield 4 servings

Number Of Ingredients 16

3/4 cup roasted peanuts
4 Serrano chiles
3 cloves garlic
1 tablespoon minced ginger
Juice of 3 limes
2 tablespoons fish sauce (3 Crab brand)
1/2 cup peanut oil (Lion and Globe brand)
1/2 tablespoon salt
1 tablespoon sugar
2 cups Thai basil leaves
1 cup cilantro leaves
1 cup mint leaves
Canola oil
12 large shrimp, peeled, deveined, tail on
Salt and black pepper to taste
1 head baby romaine chiffonade

Steps:

  • In a food processor: puree peanuts, chiles, garlic, ginger, lime juice, fish sauce, oil, salt and sugar until smooth. Do not overmix as you can heat the mixture. Add the herbs and puree smooth. Check for seasoning. Oil shrimp on both sides and season. Grill on both sides for about 5 minutes total.
  • Place a layer of romaine on a plate. Lay 3 grilled shrimp on top and liberally drizzle with pesto.

GRILLED SHRIMP AND SCALLIONS WITH SOUTHEAST ASIAN DIPPING SAUCES



Grilled Shrimp and Scallions with Southeast Asian Dipping Sauces image

Provided by Chris Schlesinger

Categories     Citrus     Fish     Ginger     Herb     Onion     Pepper     Appetizer     Backyard BBQ     Sugar Conscious     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free

Yield Makes 6 (first course) servings

Number Of Ingredients 17

1/4 cup Asian fish sauce*
1/4 cup fresh lime juice
1 teaspoon sugar
1 jalapeño chile, sliced into thin rings
1/3 cup soy sauce
1/4 cup unseasoned rice wine vinegar
1 tablespoon fresh ginger, peeled and minced
1 tablespoon fresh cilantro, chopped
2 tablespoons whole coriander seeds
1 1/2 pounds colossal (under 12 per pound; about 18), or jumbo (16 to 20 per pound; about 24 to 30) shrimp, peeled with tails left intact, deveined
9 scallions, white and light-green parts only, cut into 1-inch pieces
2 tablespoons vegetable oil
1/2 teaspoon kosher salt
1/2 teaspoon freshly coarse-ground black pepper
*Called nuoc mam or nam pla; available at Asian markets and in the Asian foods section of some supermarkets.
Special Equipment
about 10 (8-inch) wooden skewers, soaked in water 30 minutes

Steps:

  • In small bowl, stir together fish sauce, lime juice, and sugar. Mix well to dissolve sugar, then stir in jalapeño rings. Set aside.
  • In small bowl, stir together soy sauce, vinegar, ginger, and cilantro. Set aside.
  • Prepare grill for cooking: If using charcoal grill, open vents on bottom, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 4 to 5 seconds. If using gas grill, preheat burners on high with hood closed 10 minutes, then turn down to moderately high.
  • Using electric spice grinder, pulse coriander seeds 2 to 3 times to crack. (Alternatively, place seeds on cutting board and crush lightly with small saut pan, using gentle rocking motion.) In large bowl, combine shrimp and scallions. Drizzle with oil and toss to coat. Sprinkle with coriander, salt, and pepper and toss to coat.
  • Thread shrimp and scallions onto skewers. Grill, turning once, until just cooked through, about 3 to 4 minutes per side. Arrange on platter and serve with dipping sauces.

SWEET HEAT ASIAN GRILLED SHRIMP SKEWERS



Sweet Heat Asian Grilled Shrimp Skewers image

This Asian Sesame Vegetable Salad with Sweet Heat Asian Grilled Shrimp - The marinade caramelizes over the shrimp for a flavor that is out of this world. Sweetness with just a little bit of heat in the end.

Provided by Michaela Kenkel

Categories     Seafood

Time 30m

Number Of Ingredients 9

10-12 large shrimp, cooked and tails removed
2 Tablespoons Orange Juice
1-2 teaspoons Sriracha
2 Tablespoons brown sugar
2 cloves garlic, minced
1 Tablespoon honey
1 Tablespoon Sesame oil
1/4 cup soy sauce
1 Eat Smart Asian Sesame Vegetable Salad Kit, tossed

Steps:

  • Whisk all of the ingredients for the marinade together in a small bowl. Place shrimp in marinade for about 10 minutes. Place on skewers, grill or saute in skillet until sauce is caramelized on shrimp. Serve with salad.

Nutrition Facts : Calories 265 calories, Carbohydrate 31 grams carbohydrates, Cholesterol 72 milligrams cholesterol, Fat 11 grams fat, Fiber 2 grams fiber, Protein 12 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 2393 grams sodium, Sugar 24 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 8 grams unsaturated fat

GRILLED SHRIMP WITH ASIAN PESTO



Grilled Shrimp with Asian Pesto image

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.

Provided by McCormick

Categories     Entrees,

Yield 4

Number Of Ingredients 13

1/4 cup orange juice
2 tsps McCormick® Ginger, Ground
1 tsp olive oil
1/2 tsp McCormick® Garlic Powder
1/4 tsp McCormick® Sea Salt Grinder
1 pound large shrimp peeled and deveined
2 tbsps toasted slivered almonds
1 cup fresh cilantro leaves
2 tbsps orange juice
1 tbsp olive oil
1 tbsp chopped seeded jalapeno pepper
1/4 tsp McCormick® Ginger, Ground
1/8 tsp McCormick® Sea Salt Grinder

Steps:

  • 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 Facts : Calories 159 Calories

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