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Roasted Shrimp With Pepita Pesto

Roasted Shrimp With Pepita Pesto
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Serves 8| Hands-On Time: | Total Time:



  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.
By March, 2012

Nutritional Information

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

Quick Tip

The shrimp and pesto can be made up to 6 hours in advance; refrigerate, covered. Serve chilled or at room temperature.

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