Shrimp Pesto
Shannon Clark
Shannon Clark
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223 Calories
28 g Carbs
14 g Protein
7 g Fat
Total Time
8 servings

Shrimp is an excellent and often overlooked protein source. It's low in fat, rich in quality protein, provides a small dose of zinc, and helps regulate your testosterone levels. This pesto recipe is relatively easy to cook and contains a nice balance of the three main macronutrients.


  • 1 cup baby spinach
  • 1 cup fresh basil leaves
  • ¼ cup flat-leaf parsley
  • ½ tomato, finely diced
  • ¼ cup cashews, chopped
  • 1 tbsp lime juice
  • ⅛ cup low-fat Parmesan cheese
  • 2 clove garlic, minced
  • 1 tbsp olive oil
  • 1 cup brown rice
  • 15 asparagus spears
  • 1 lb small shrimp, peeled and deveined
  • 1 tbsp sesame seed oil
  • 1 salt and pepper to taste


  1. Place a pot with 3 cups of water on high heat to boil. Once water boils, add rice, cover and simmer for 10 minutes or according to package directions.
  2. Heat a skillet over medium heat. Add enough water to cover the bottom of the skillet 1/2-inch deep. Add spinach and parsley leaves. Cook for about 2 minutes.
  3. Drain and transfer leaves along with the basil, tomato, cashews, lime juice, salt and pepper, Parmesan cheese, one clove of garlic, and olive oil to a food processor.
  4. Blend until well mixed. Set aside.
  5. Slice asparagus spears into bite-sized pieces. Place them in skillet filled with 1/2 inch of boiling water. Cook for 4-5 minutes or until tender.
  6. Next, heat sesame oil in a skillet over medium heat. Add second clove of garlic and shrimp, adding salt and pepper to taste.
  7. Cook for 3-4 minutes or until shrimp is no longer pink. Remove from stove and mix in a bowl with the cooked rice.
  8. Drain the asparagus and add to the bowl, topping with pesto. Stir gently and serve.