Shrimp Pesto Salad
Elevate your salad game with this vibrant Shrimp Pesto Salad, a perfect fusion of fresh, zesty flavors and satisfying textures. Juicy shrimp, seasoned and pan-seared to perfection, are tossed with a medley of crisp mixed greens, sweet cherry tomatoes, crunchy cucumbers, and creamy avocado. The real star, however, is the homemade basil pesto—crafted from fresh basil, pine nuts, Parmesan cheese, garlic, and a splash of lemon juice—that ties everything together with its rich and aromatic flair. Ready in just 30 minutes, this nutrient-packed, Mediterranean-inspired salad is not only quick and easy to prepare but also an ideal healthy meal for lunch or dinner. Serve it as a standalone showstopper or pair it with crusty bread for an unforgettable dining experience. Keywords: Shrimp Pesto Salad, healthy salad recipe, homemade pesto, shrimp recipes, quick and easy meals.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams Shrimp (peeled and deveined)
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 cups Basil leaves (fresh)
- 0.25 cups Pine nuts
- 0.5 cups Parmesan cheese (grated)
- 2 units Garlic cloves (minced)
- 2 tablespoons Lemon juice (freshly squeezed)
- 4 cups Mixed salad greens (arugula, spinach, etc.)
- 1.5 cups Cherry tomatoes (halved)
- 1 medium Cucumber (sliced)
- 1 medium Avocado (diced)
Instructions
Rinse and pat dry the shrimp, then season with 1 tablespoon of olive oil, salt, and black pepper.
Heat a large skillet over medium heat and cook the shrimp for 2-3 minutes per side, or until pink and fully cooked. Remove from heat and set aside to cool slightly.
Prepare the basil pesto by blending basil leaves, pine nuts, Parmesan cheese, minced garlic, 1 tablespoon of olive oil, and lemon juice in a food processor until smooth. Adjust salt to taste if needed.
In a large mixing bowl, combine the mixed salad greens, cherry tomatoes, sliced cucumber, and diced avocado.
Add the cooked shrimp to the salad, then drizzle the freshly made basil pesto over the top.
Toss the salad gently to combine and ensure even distribution of the pesto.
Serve immediately as a light and refreshing salad. Optionally, garnish with extra Parmesan cheese or a few whole basil leaves for presentation.
Nutrition Facts
Calories |
1931 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.8 g | 148% | |
| Saturated Fat | 32.2 g | 161% | |
| Polyunsaturated Fat | 14.2 g | ||
| Cholesterol | 1072 mg | 357% | |
| Sodium | 5211 mg | 227% | |
| Total Carbohydrate | 62.1 g | 23% | |
| Dietary Fiber | 25.9 g | 92% | |
| Total Sugars | 12.7 g | ||
| Protein | 194.5 g | 389% | |
| Vitamin D | 22.4 mcg | 112% | |
| Calcium | 2525 mg | 194% | |
| Iron | 23.5 mg | 131% | |
| Potassium | 4942 mg | 105% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
