Shrimp & Creamy Mint Pesto

 
Shrimp & Creamy Mint Pesto.jpg

We’ve finally crept into some warmer temps the last few days, meaning, it isn’t freezing and the sun is out! And with that my palette immediately jumps to the flavors of spring and summer with their light and zesty variety. This pesto is no exception…it’s bright and minty with a lemony zing that goes perfectly with the shrimp. Not to mention…creamy! Oof, I’m a sucker for all things creamy 😊

When working with this recipe, feel free to play with the amount of lemon and mint to make it your own! 

Shrimp & Creamy Mint Pesto

prep time: 15 minscook time: 15 minstotal time: 30 mins

ingredients:

Creamy Mint Pesto and Zucchini Noodles
  • 2 cups fresh basil
  • 1 cup fresh parsley
  • 2 tbsp fresh mint leaves
  • 2 large garlic cloves, minced
  • 1/8 cup lemon juice
  • 1/2 cup Olive Oil
  • 1 tsp sea salt
  • 2 tbsp Nutritional Yeast
  • 3 tbsp water
  • 1 can full fat coconut cream (cream only, not the water that separates below the cream)
  • 4 large zucchini, spiraled OR 2 packages of pre-spiraled zucchini (20 0z)
  • Prepared Shrimp (below)
Shrimp
  • 1 lb large Wild Caught Shrimp, peeled
  • 1 tbsp olive oil
  • 1/2 tbsp lemon juice, divided
  • 1 1/2 tsp sea salt
  • 1 tsp granulated garlic
  • 1 tsp onion powder
  • 1 tbsp Parsley

instructions:

For the pesto and assembly
  1. Combine all ingredients except the zucchini in a food processor. Process on medium-high until done. This recipe may yield enough for left-overs, depending on how big your zucchini are!
  2. While the shrimp are cooking (below), place the zucchini spirals in a steamer basket, and add to a pot filled with a ¼ - ½ cup of water.
  3. Cover and steam until al-dente, approx. 7-10 minutes (check frequently).
  4. Pour 2 cups of the pesto into a non-stick ceramic skillet and warm to low. Add the zucchini noodles and toss. Add more pesto as desired.
  5. When shrimp are ready, add them to the pesto and zucchini and toss.
For the shrimp
  1. Toss shrimp with lemon, seasonings, and parsley.
  2. In a skillet, warm the olive oil to low-medium.
  3. Add shrimp and cook until pink and firm.
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