Roasted Shrimp With Pepita Pesto

shrimp-pepita-pesto
Photo by Jonny Valiant
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  • Serves 8
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 231 calories
    • 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
  • February 2012

Ingredients

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