21 February, 2017
Pesto Shrimp over Mixed Greens
Deveined shrimp are now readily available. They are easier to peel, too, since the shells are loosened in the deveining process. For the ultimate, though more costly, time-saver, buy shrimp that are peeled and deveined. To peel and devein shrimp yourself, beginning at the head, pull off the shell, then cut a shallow groove along the curve of the back and lift out the dark, veinlike intestinal tract.
Pesto Shrimp over Mixed Greens
Servings: 8 Servings
Calories: 346kcal
Ingredients
Lemon Vinaigrette
- 1 large lemon juiced and grated zest
- 2/3 cup olive oil
- Salt to taste, plus 1/4 tsp.
- Freshly ground pepper to taste, plus 1/2 tsp.
Shrimp
- 1 1/2 lb large shrimp peeled and deveined
- 1/4 cup pesto
- 1/2 lb mixed salad greens
- 1 cup cherry tomatoes
- 1 cup corn frozen
- 1 can black beans
Instructions
Lemon Vinaigrette
- In a small bowl, combine the lemon zest and juice. Gradually whisk in the olive oil. Season with salt and pepper. Set aside.
Shrimp - Grill or saute
- In a bowl, toss the shrimp with 2 Tbs. of the lemon vinaigrette, the 1/4 tsp. salt and the 1/2 tsp. pepper.
- GRILL: Lightly oil the grill screen. Arrange the shrimp on the grill screen and cover. Grill, turning once, until the shrimp are firm and opaque, about 5 minutes total. Transfer the shrimp to a bowl, add the pesto and 1 Tbs. of the lemon vinaigrette, and stir to coat the shrimp.
- OR SAUTE: Lightly oil saute pan and heat over medium heat. Add shrimp and pesto and cook until shrimp are firm and opaque, turning after about 3 minutes.
Salad
- In a large bowl, combine the salad greens, tomatoes, corn and black beans. Drizzle with the remaining lemon vinaigrette and toss. Divide the salad among 4 plates, top with the shrimp and serve immediately.
Notes
This recipe is so versatile: you can add cucumber, carrot, celery or omit some ingredients like corn or black beans. It's simply a nice refreshing salad with shrimp on top.
If time is tight and you have a vinaigrette dressing on hand, you can use that instead of making the lemon vinaigrette.
Nutrition
Calories: 346kcal | Carbohydrates: 15g | Protein: 22g | Fat: 23g | Saturated Fat: 3g | Cholesterol: 215mg | Sodium: 744mg | Potassium: 329mg | Fiber: 4g | Sugar: 2g | Vitamin A: 625IU | Vitamin C: 23mg | Calcium: 154mg | Iron: 3mg
One thought on : 1
Awesome recipe!!! Light and so tasty!!