HEALTHY SHRIMP TACOS WITH CILANTRO LIME PESTO
Adapted from The Food Processor Family Cookbook (Sonoma Press, 2016), by Nicki SizemoreThese healthy shrimp tacos feature sautéed (or grilled!) shrimp, a vibrant cilantro lime pesto (which you'll want to slather on everything), creamy avocados and crunchy cabbage. It's a quick and easy weeknight meal that feels damn special. The pumpkin seeds for the pesto need to soak for 6-10 hours (see the recipe below), so start them in the morning or the night before. You can either sauté the shrimp in a skillet, or you can grill them. To grill the shrimp, toss them in 1 tablespoon of olive oil and season them with salt and pepper. Thread the shrimp onto skewers (you can see how I do this this post), or cook them directly in a grill pan over medium-high heat.
Provided by Nicki Sizemore
Categories Main Course
Time 25m
Number Of Ingredients 9
Steps:
- Season the shrimp with salt and pepper. Heat the olive oil in a large nonstick skillet over high heat. Add the shrimp and arrange them out in a single layer. Cook until pink on bottom, about 1 ½-2 minutes. Turn and cook until pink on other side and cooked through (they should be white throughout), about 1 ½-2 minutes longer. Transfer to large bowl and add 1/3 cup of the Cilantro Lime Pesto (reserve the leftover pesto for serving). Toss well to coat.
- To assemble the tacos, spread a bit of the pesto over warm tortillas and top with the shrimp, avocado slices and cabbage. Drizzle the tacos with Mexican crema or sour cream and serve with hot sauce, if desired. Enjoy!
SHRIMP AND CILANTRO PESTO QUESADILLA
Cilantro adds its sharp green presence to this quesadilla, which is topped with a sprinkling of brassy ancho chile powder.
Provided by Bobby Flay | Bio & Top Recipes
Categories appetizer
Time 30m
Yield 2 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 450 degrees F.
- Season the shrimp with salt and pepper, to taste. In a small skillet over medium heat, heat 2 tablespoons of the olive oil and saute the shrimp for 1 1/2 minutes on each side. Reserve for garnish.
- Place 2 tortillas on an ungreased baking sheet, sprinkle half the cheeses and 1 1/2 tablespoons pesto on each, and season, to taste, with salt and pepper. Stack the 2 layers and cover with the remaining tortilla. Brush with 1 tablespoon oil and sprinkle evenly with ancho chile powder. May be prepared 1 day ahead up to this point and refrigerated. Bake for 8 to 12 minutes or until the tortillas are slightly crisp and the cheese has melted.
- Cut into quarters and serve hot, garnished with the shrimp, more pesto, and sour cream.
- In a food processor, combine cilantro, garlic, pumpkinseeds, lime juice, salt and pepper. With the motor running, slowly add the olive oil until sauce is emulsified. May be prepared up to 2 days ahead, covered, and refrigerated. Bring to room temperature 1 hour before serving.
- Yield: 1 cup
PUMPKIN SHRIMP CURRY
"Pumpkin is for more than just pie. I like it in ravioli, soup, and this curry dish!"
Provided by Tory Miller
Categories Quick & Easy Low Cal Dinner Shrimp Curry Pumpkin Fall Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 17
Steps:
- Heat olive oil in a large saucepan over medium heat. Add onion and ginger; sauté until soft, about 8 minutes. Add garlic; cook for 1 minute. Stir in plum tomato and pumpkin purée; cook, stirring frequently, until pumpkin is golden brown, about 10 minutes. Add vegetable broth, coconut milk, curry powder, and cayenne pepper; simmer for 20 minutes. Add butternut squash, shrimp, and lime juice. Simmer until shrimp are cooked and squash is warm. Serve with steamed rice. Top with cilantro, lime zest, and fried shallots.
PAN-SEARED SALMON WITH PUMPKIN SEED-CILANTRO PESTO
Provided by Bon Appétit Test Kitchen
Categories Fish Herb Sauté Quick & Easy Low Sodium Dinner Seafood Salmon Fall Healthy Cilantro Seed Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add pumpkin seeds; sauté until beginning to brown and pop, about 2 minutes. Transfer seeds to paper towels to drain; let cool. Reserve skillet.
- Pulse 6 tablespoons pumpkin seeds, cilantro, coriander seeds, and garlic in a food processor until coarsely chopped. With machine running, gradually add 1 tablespoon lime juice, 1/4 cup oil, then 1/4 cup water, blending until coarse purée forms. Season pesto to taste with salt, pepper, and more lime juice, if desired.
- Heat remaining 1 teaspoon oil in reserved skillet over medium heat. Season salmon fillets with salt and pepper. Add to skillet and cook until just opaque in center, 3-4 minutes per side. Place fillets on plates. Spoon pesto over. Garnish with remaining pumpkin seeds. Serve with lime wedges.
SHRIMP TACOS WITH PUMPKIN SEED SAUCE
This dish was one of the Los Angeles Times food section ten best recipes of 2007! Easy, impressive and has no animal fat!!! Don't forget, pumpkin seeds are a super food.
Provided by ALMOST FAMOUS in Br
Categories Mexican
Time 50m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- 1. Finely chop about a third of the cilantro to yield 2 tablespoons, setting aside the rest. In a small bowl, mix the chopped cilantro with the sour cream and set aside.
- 2. In a medium sauté pan over medium heat, toast the pumpkin seeds until they pop and turn slightly golden, 8 to 10 minutes; do not let them brown. Set aside briefly to allow to cool.
- 3. In a food processor or blender, place the pumpkin seeds, olive oil, garlic, salt, chiles, remaining cilantro and one-half cup of water. Blend to a smooth paste.
- 4. Return the mixture to the sauté pan, add one-half cup of water and cook over low heat for about 20 minutes to develop the flavors. Stir frequently to make sure the sauce doesn't burn and add more water if the sauce thickens too much or too quickly. Meanwhile, shred the jicama using a box grater. Refrigerate until needed.
- 5. Increase the heat to medium-high and add the shrimp. Cover and cook until the shrimp are pink, about 5 minutes, stirring and turning the shrimp occasionally for even cooking.
- 6. Heat a skillet or griddle over medium heat and warm the tortillas. Arrange two tortillas per plate, slightly overlapping. Divide the shrimp among the tortillas, add shredded jicama and a spoonful of cilantro sour cream. Serve immediately, with lime wedges.
- Each serving: 471 calories; 32 grams protein; 33 grams carbohydrates; 7 grams fiber; 24 grams fat; 7 grams saturated fat; 185 mg. cholesterol; 365 mg. sodium.
Nutrition Facts : Calories 451.7, Fat 23.9, SaturatedFat 6.7, Cholesterol 185.2, Sodium 428.5, Carbohydrate 30, Fiber 7.1, Sugar 2.2, Protein 31.2
CILANTRO-PUMPKIN SEED SHRIMP
Make and share this Cilantro-Pumpkin Seed Shrimp recipe from Food.com.
Provided by Sandi From CA
Categories Very Low Carbs
Time 25m
Yield 24 shrimp, 2-6 serving(s)
Number Of Ingredients 10
Steps:
- For sauce: Purée all ingredients in a blender to a pestolike consistency.
- Heat olive oil in a large sauté pan over medium-high heat.
- Add shrimp and sauté until opaque (about 2 minutes on each side).
- Remove from pan and keep warm.
- Deglaze pan with white wine and reduce over high heat for 1 minute.
- Add heavy cream and reduce to a tomato-sauce-like consistency.
- Stir in 2 to 3 tablespoons cilantropumpkin seed sauce and season with salt and pepper.
- To serve, place shrimp on plates and drizzle with sauce.
Nutrition Facts : Calories 1012.1, Fat 96.8, SaturatedFat 36.9, Cholesterol 302.7, Sodium 396.8, Carbohydrate 8.9, Fiber 1.1, Sugar 0.8, Protein 25.8
More about "cilantro pumpkin seed shrimp food"
CAMARãO NA MORANGA (BRAZILIAN SHRIMP STUFFED PUMPKIN)
From oliviascuisine.com
4.5/5 (2)Total Time 1 hr 15 minsCategory Main CoursesCalories 333 per serving
- Using a sharp paring knife, carefully cut around the outline of the pumpkin stem. You will want to do a hole big enough so you can reach inside. Remove the stringy part and seeds, and discard.
- In the food processor (or a mortar and pestle), combine 1/2 onion, 2 garlic cloves, 2 tablespoons olive oil, salt and pepper. Process until it gets to a paste-like consistency. Spread that mixture all over the insides of the pumpkin.
- Rub the pumpkin outside with 1 tablespoon olive oil. Close with the top part and roast for 45 to 50 minutes, or until the pumpkin is starting to get soft. Remove from oven and reserve, discarding the top or reserving for decoration.
BRAZILIAN SHRIMP STUFFED PUMPKIN (CAMARãO NA MORANGA)
From adorefoods.com
4.4/5 (9)Servings 4Cuisine BrazilianTotal Time 1 hr 35 mins
- Wash the pumpkin and cut off the top. Scoop out the flesh and remove all seeds. Wrap it in aluminum foil and place it onto a baking tray, cut-off side down. Bake for about 40-50 minutes, until it is nearly soft. Remove it from the oven and unwrap from alluminium foil. Set aside.
- In a large pan, heat olive oil on medium heat. Sauté the onion for 2-3 minutes, until golden. Add garlic, chopped jalapeño and cook for 3-4 minutes. Add shrimp to the pan and continue cooking for another minute. Add chopped fresh tomatoes, season with salt and pepper. Cook, stirring occasionally, until tomatoes are soft, for approximately 5 minutes. Remove from heat and add fresh cilantro. Set aside.
- Using a spoon, spread the cream cheese inside the pumpkin, trying to coat all the inside area. Pour shrimp stew into the pumpkin and return to the oven. Bake for another 20 minutes, or until cheese melts and pumpkin becomes really soft inside. Remove from oven, sprinkle some more fresh cilantro on top. Serve warm with white rice on the side.
REDFISH WITH SHRIMP AND CRAB ROASTED-PEPPER BUTTER AND …
From greatchefs.com
PUMPKIN SEED CILANTRO DRESSING | HIGH PROTEIN VEGAN …
From eatwellenjoylife.com
SHRIMP SALAD WITH CILANTRO MAYONNAISE – LAYLITA’S RECIPES
From laylita.com
GRILLED GARLIC CHICKEN WITH CILANTRO-PUMPKIN SEED PESTO
From tastykitchen.com
SHRIMP TACOS WITH PUMPKIN SEED SAUCE - LOS ANGELES …
From latimes.com
CILANTRO PUMPKIN SEED SHRIMP RECIPE - COOKEATSHARE
From cookeatshare.com
AUTUMN IS CALLING! CILANTRO AND PUMPKIN SEED PESTO
From chelseagreen.com
CILANTRO—PUMPKIN SEED SHRIMP – TEXAS MONTHLY
From whiskeyriver.dev
SHRIMP AND AVOCADO SALAD RECIPE - TRACI DES JARDINS - FOOD & WINE
From foodandwine.com
CILANTRO-PUMPKIN SEED SHRIMP - BIGOVEN.COM
From bigoven.com
BRAZILIAN SHRIMP STUFFED PUMPKIN | MAHATMA®RICE
From mahatmarice.com
CILANTRO PESTO WITH PUMPKIN SEEDS RECIPE - FOOD.COM
From food.com
CILANTRO—PUMPKIN SEED SHRIMP – TEXAS MONTHLY
From texasmonthly.com
CILANTRO-PUMPKIN SEED DRESSING RECIPE - FOOD.COM
From food.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love