Grilled Shrimp with Lemon-Pesto Rice

Grilled Shrimp with Lemon-Pesto Rice
Scott Peterson
Yields Makes 4 servings Total Time 40 mins
Prepared pesto makes this dish a snap, but you can use homemade if you have some on hand. Prep and Cook Time: 40 minutes.

Ingredients

 1 1/2 cups jasmine rice
 1 teaspoon salt
 1 cup pesto (purchased or homemade)
 2 teaspoons lemon zest
 1 pound peeled, deveined shrimp (31 to 40 per lb.), tails on
 1 tablespoon olive oil
 1/2 teaspoon freshly ground pepper
 1 cup halved grape tomatoes
Nutrition Facts

Servings 0

Amount Per Serving
Calories 673Calories from Fat 39
% Daily Value *
Total Fat 29g45%
Saturated Fat 7.7g39%
Cholesterol 160mg54%
Sodium 1269mg53%
Total Carbohydrate 71g24%
Dietary Fiber 2.7g11%
Protein 31g62%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

How to Make It

Step 1
1

Heat a grill to medium heat (you can hold your hand 1 to 2 inches above grill level only 4 to 5 seconds) or set a broiler to high and position a rack 6 inches below the heating element.

Step 2
2

In a 2- to 3-quart pan, bring 2 1/2 cups water to a boil. Add rice and 1/2 teaspoon salt. Cover, adjust heat to low, and cook until most of the water is absorbed, about 15 minutes. Turn off heat and let sit 5 minutes. Stir in pesto and 1 1/2 teaspoons lemon zest.

Step 3
3

Meanwhile, in a medium bowl toss shrimp with oil, 1/2 teaspoon salt, 1/2 teaspoon lemon zest, and the pepper.

Step 4
4

Grill shrimp, turning once, until cooked through, about 3 minutes per side, or broil on a baking sheet about 4 minutes total (no need to turn).

Step 5
5

Serve shrimp over rice and top with tomatoes.

Step 6
6

Note: Nutritional analysis is per serving.

Ingredients

 1 1/2 cups jasmine rice
 1 teaspoon salt
 1 cup pesto (purchased or homemade)
 2 teaspoons lemon zest
 1 pound peeled, deveined shrimp (31 to 40 per lb.), tails on
 1 tablespoon olive oil
 1/2 teaspoon freshly ground pepper
 1 cup halved grape tomatoes

Directions

Step 1
1

Heat a grill to medium heat (you can hold your hand 1 to 2 inches above grill level only 4 to 5 seconds) or set a broiler to high and position a rack 6 inches below the heating element.

Step 2
2

In a 2- to 3-quart pan, bring 2 1/2 cups water to a boil. Add rice and 1/2 teaspoon salt. Cover, adjust heat to low, and cook until most of the water is absorbed, about 15 minutes. Turn off heat and let sit 5 minutes. Stir in pesto and 1 1/2 teaspoons lemon zest.

Step 3
3

Meanwhile, in a medium bowl toss shrimp with oil, 1/2 teaspoon salt, 1/2 teaspoon lemon zest, and the pepper.

Step 4
4

Grill shrimp, turning once, until cooked through, about 3 minutes per side, or broil on a baking sheet about 4 minutes total (no need to turn).

Step 5
5

Serve shrimp over rice and top with tomatoes.

Step 6
6

Note: Nutritional analysis is per serving.

Grilled Shrimp with Lemon-Pesto Rice
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