Roasted Shrimp With Pepita Pesto
Serves 8| Hands-On Time: | Total Time:
- 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.
- 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 .
The shrimp and pesto can be made up to 6 hours in advance; refrigerate, covered. Serve chilled or at room temperature.