Shrimp with Cilantro Pesto



Serving size

4 ounces shrimp with 3 Tbsp. pesto
30 Minutes

This recipe can easily be multiplied and makes good leftovers especially as sandwiches. Any extra pesto keeps well in the refrigerator for a few days.

Serve with Tomato Polenta or Jasmine Rice or Jasmine Rice – Low Sodium Version or Cilantro Rice


Serve with Parmesan Squash. or Pan Grilled Broccoli or Pan Grilled Asparagus or Herbed Zucchini


Shrimp with Cilantro Pesto


4 Tbsp. Pumpkin seeds (pepitas)
2 clove Garlic, raw (minced)
4 cup Coriander (cilantro) leaves, raw
1 slice (1 ounce) Reduced fat monterey jack cheese (shredded)
2 Tbsp Water
2 Tbsp Lime juice, raw
2 Tbsp. Olive oil
1 spray Spray olive oil
1/4 tsp. Salt
16 Ounces Shrimp, raw (peeled and deveined)


Place the pumpkin seeds, garlic, cilantro, cheese, lime juice, water, pepper olive oil and salt in a blender or mini chopper. Blend until smooth. (This can be done in advance and kept in the refrigerator.)

Spray a large non-stick skillet lightly with oil. Place the pan over medium-high heat and when hot add the shrimp.

Cook for about 4 - 5 minutes, tossing frequently. Add the pesto and cook for another 3 - 5 minutes until the shrimp are done.

Serve this recipe with one of these starch side dishes.

Brown Rice

In a medium sauce pan, heat the water and salt. When the water boils, stir in the brown rice. Reduce heat to medium-low and simmer, partially covered, for 40-45 minutes. Do not boil away all of the liquid and do not stir the rice. When a very small amount of…

Cilantro Lime Rice

Shake the can of coconut milk very well before opening it. In a medium sauce pain, heat the coconut milk, water, salt and lime juice. When the liquid boils, stir in the rice. Reduce heat to medium-low and simmer, covered, for about 40-45 minutes. Do not boil away all of…


Serve this recipe with one of these vegetable side dishes.

Herbed Zucchini

Place the olive oil in a large non-stick skillet over medium-high heat. When the oil is hot add the zucchini. Let the zucchini cook without stirring for about 3 minutes. If it appears to be cooking too fast, reduce the heat to medium. Toss the zucchini well and cook for…

Pan Grilled Asparagus

Cut the woody ends off the base of the asparagus spears. Heat 1 quart of water in a shallow pan over medium-high heat. The water should never come to a full boil. Place the asparagus in the water and cook for about 5 – 7 minutes until the spears begin…

Pan Grilled Broccoli

Trim the bottom inch of the stem from the broccoli. Using a vegetable peeler, peel the tough outer layer from the stems. Heat 1 quart of water in a large sauce pan or stock pot fitted with a steamer basket over high heat. When the water is boiling, add the…

Parmesan Squash

Place the water in a medium pot fitted with a steamer basket over high heat. Preheat the oven to 325°F. Cut about 1/4 inch from the stem end of the squash and then slice lengthwise. Place the four halves in the steamer and steam until slightly tender. Remove the steamed…

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Special Diet Information

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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.


This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.

Coumadin® (Warfarin)

This recipe is NOT safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten. Check for flour or modified food starch in pre-shredded cheese.


This is a low sodium recipe.

Recipe Notes

I love pestos. They are the most elegant fast food. Something green, some seeds, a bit of oil and cheese and you’ve got the perfect sauce for almost anything. You can make pasta or shrimp like in this dish. You can spread it on crackers or bread for sandwiches. Pestos always make you look like a star at any dinner party.

"Have you any idea how many kids it takes to turn off one light in the kitchen? Three. It takes one to say, 'What light?' and two more to say, 'I didn't turn it on.' Erma Bombeck, Housewife"