quick and delicious ginger cilantro pesto shrimp
Prep Time: 20 minutes
Total Time: 30 minutes
1 bunch fresh cilantro, stems and all
2-4 cloves garlic, peeled
fresh juice from 1 lemon (3 Tablespoons)
1 inch piece of ginger, peeled and cut into large chunks
1/2 cup extra virgin olive oil, divided
1/4 teaspoon kosher salt, to taste
1 1/2 pounds large shrimp, peeled, deveined, tails removed
1. Make Pesto: In a food processor, pulse cilantro, garlic, lemon juice, and ginger until smooth, scraping down sides with a spatula.
2. Add Oil & Season: Add enough olive oil and continue to pulse a few more times until you have a smooth texture. Season with a bit of salt.
3. Cook Shrimp: In a 12 inch non-stick skillet set over medium heat, add 2 Tablespoons extra virgin olive oil and heat until just shimmering. Add 1/2 only of the shrimp and spread out in an even layer. Cook shrimp, undisturbed, 2 minutes before flipping shrimp and continuing to cook until shrimp are just cooked through, about 1 more minute. Transfer shrimp to a clean bowl and cover to keep warm. Add remaining 2 Tablespoons oil to skillet and cook remaining shrimp as directed above.
4. Finish & Serve: When shrimp are cooked, add reserved shrimp back into skillet. Add 1/2 cup of the cilantro pesto to skillet and stir into shrimp, tossing to coat. Serve shrimp hot with the remaining pesto on the side. Enjoy!
