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