Pesto Shrimp Dinner

This is a vibrant and savory dish that's perfect for a delightful evening meal. For this recipe, you'll need a 2-pound bag of peeled and deveined frozen wild shrimp, which should be thawed before cooking. Season the shrimp with 1/2 teaspoon each of salt and pepper, ensuring that they're perfectly seasoned.

To accompany the shrimp, prepare fresh or frozen asparagus, cut into 1-inch pieces, and add them to the dish. The vibrant green asparagus brings a lovely crunch and a burst of freshness to the meal.

Toss in a pint of grape tomatoes, which provide a sweet and juicy contrast to the dish. For a burst of flavor, add 2 tablespoons of pesto, ensuring it's olive oil-based for that extra richness. Squeeze the juice of one lemon over the ingredients, which infuses a zesty and tangy essence into the dish.

To make the meal heartier and more satisfying, include a can of chickpeas, rinsed and drained. These add a protein and fiber kick, making the Pesto Shrimp Dinner a filling and well-balanced dish.

Cook everything to perfection, and you'll have a delightful dinner that's rich in flavors and textures. Enjoy the savory taste of pesto, the tenderness of shrimp, and the freshness of asparagus and tomatoes in every bite!

INGREDIENTS

  • 2 lb bag of peeled, deveined frozen wild shrimp (thawed)

  • 1 tsp each salt & pepper (divided 1/2 for shrimp, 1/2 for veggies)

  • Fresh or frozen Asparagus (cut into 1” pieces

  • 1 pint of grape tomatoes

  • 2 T pesto (olive oil based)

  • 1 lemon, juiced

  • 1 can chickpeas, rinsed and drained

    STEPS

  1. Heat a sprayed skillet over medium/high heat. Add thawed shrimp, salt & pepper. Cook for a couple of minutes per side.

  2. It may help to cook in 2 batches to not overcrowd the pan. Cook until pink and set aside in a bowl.

  3. Discard any shrimp liquid left on the pan. Add veggies and chickpeas to the same skillet, salt & pepper, and cook until desired softness.

  4. Add veggies/chickpeas to shrimp and toss in a bowl with the pesto and lemon juice. Yummy cold or warm.

    Notes: This is a super light recipe so 2 servings are a great option for this if you’re really hungry. Also low in fat so dark chocolate for dessert or some yummy cheese on top would be great. If not a chickpea fan, rice or pasta would work great too.

Pesto Shrimp Dinner

Pesto Shrimp Dinner
Servings: 9
Author:
Prep time: 5 MinCook time: 10 Min: 15 Min

Ingredients

  • 2 lb bag of peeled, deveined frozen wild shrimp (thawed)
  • 1 tsp each salt & pepper (divided 1/2 for shrimp, 1/2 for veggies)
  • Fresh or frozen Asparagus (cut into 1” pieces
  • 1 pint of grape tomatoes
  • 2 T pesto (olive oil based)
  • 1 lemon, juiced
  • 1 can chickpeas, rinsed and drained

Steps

  1. Heat a sprayed skillet over medium/high heat. Add thawed shrimp, salt & pepper. Cook for a couple of minutes per side.
  2. It may help to cook in 2 batches to not overcrowd the pan. Cook until pink and set aside in a bowl.
  3. Discard any shrimp liquid left on the pan. Add veggies and chickpeas to the same skillet, salt & pepper, and cook until desired softness.
  4. Add veggies/chickpeas to shrimp and toss in a bowl with the pesto and lemon juice. Yummy cold or warm.

Nourishment Breakdown

Calories

150

Fat

2 g

Starch/Carbs

8 g

Protein

24 g

Fiber

2 g

PROTEIN shrimp

FAT pesto 

FIBER veggies 

CARB/STARCH chickpeas 

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