Roasted Shrimp With Pepita Pesto

Roasted Shrimp With Pepita Pesto
Jonny Valiant
Dip cayenne-spiked roasted shrimp into a zesty pesto of pumpkin seeds, parsley, and cilantro.

Get the recipe
.
Serves 8
preparation
10
minutes
cooking
20
minutes

Ingredients

1
pound
peeled and deveined large shrimp
1/4
teaspoon
cayenne pepper
1/3
cup
plus 1 tablespoon olive oil
kosher salt and black pepper
1/2
cup
pepitas (roasted hulled pumpkin seeds)
1/2
cup
fresh flat-leaf parsley leaves
1/2
cup
fresh cilantro leaves

Directions

  1. Heat oven to 400° F. On a rimmed baking sheet, toss the shrimp with the cayenne, 1 tablespoon of the oil, and ¼ teaspoon each salt and black pepper. Roast until opaque throughout, 8 to 10 minutes.
  2. Meanwhile, in a food processor, combine the pepitas, parsley, cilantro, the remaining ⅓ cup of oil, and ¼ teaspoon each salt and black pepper and process until smooth. Serve with the shrimp for dipping.
Dawn Perry
February 2012

Nutritional Information

  • Per Serving
  • Calories 231
  • Fat 18 g
  • Sat Fat 3 g
  • Cholesterol 86 mg
  • Sodium 209 mg
  • Protein 16 g
  • Carbohydrate 3 g
  • Sugar 0 g
  • Fiber 1 g
  • Iron 4 mg
  • Calcium 42 mg
What does this mean? See Nutrition 101.