Shrimp Skewers With Asian Pesto Sauce

January 5, 2018
Created by Harmons
50 minutes
Serves 6
  • 1 lb raw large shrimp, shelled and deveined
  • 25-30 wooden skewers, soaked in water for 20 minutes
  • Marinade
  • 3 Tbsp reduced sodium soy sauce
  • 2 Tbsp fresh lemon juice
  • 1 Tbsp rice vinegar
  • 1 Tbsp minced fresh ginger
  • 2 cloves garlic
  • 1/2 cup olive oil
  • Sauce
  • 2 Tbsp peanuts, toasted and cooled
  • 1 jalapeno, seeded and minced
  • 1/4 cup chopped fresh basil
  • 1 Tbsp chopped fresh mint
  • 1/4 tsp salt

Place shrimp in a shallow baking dish.

To make the marinade, in a bowl, add soy sauce, lemon juice, vinegar, ginger, garlic, and olive oil. Drizzle 3 tablespoons over shrimp, toss to combine, and set aside, about 15 minutes.

To make the sauce, in a blender, add peanuts, jalapeno, basil, mint, salt, and remaining marinade and puree until smooth.

Thread each shrimp onto a soaked skewer, passing it through shrimp body twice, near head and tail. Broil or grill, turning once after 2 minutes, until pink and firm, 3-4 minutes total. Serve with dipping sauce.

Per 1 svg: cal.: 240; total fat: 21g (sat. fat: 3g); sodium: 740mg; total carb: 3g; dietary fiber: 0g; sugar: 1g; protein: 11g