Shrimp and Pesto-Rice Salad

2018-01-09T21:33:55-05:00January 7th, 2018|Recipes|0 Comments

Author: Southern Living


Shrimp and Pesto-Rice Salad

Hands-on Time: 20 Mins Total Time: 25 Mins Yield: Makes 6 servings RECIPE BY Southern Living Serve this brand-new twist on the old rice salad warm, or make it ahead, chill, and serve cold. Ingredients



  • 1 pound peeled large raw shrimp, deveined
  • 1/2 teaspoon ground black pepper
  • 1/2 cup olive oil divided
  • 2 1/4 teaspoons kosher salt divided
  • 2 teaspoons loosely packed lime zest divided
  • 1/2 cup loosely packed fresh mint leaves
  • 1 jalapeño pepper seeded and diced
  • 2 large garlic cloves smashed
  • 1/4 cup fresh lime juice
  • 2 5-oz. packages fresh baby spinach
  • 4 cups warm cooked long-grain rice
  • 1/2 cup smoked almonds chopped


How to Make It

Step 1

  1. Preheat oven to 425°. Toss together shrimp, black pepper, 1/4 cup oil, 1 tsp. salt, and 1 tsp. lime zest. Spread shrimp in a single layer on a parchment paper-lined baking sheet; bake 5 minutes or until shrimp are pink and done.

Step 2

  1. Meanwhile, process mint, next 3 ingredients, 1 (5-oz.) package spinach, and remaining 1 1/4 tsp. salt and 1 tsp. lime zest in a food processor until finely chopped. With processor running, pour remaining 1/4 cup oil through chute in a slow, steady stream, processing until combined.

Step 3

  1. Toss remaining 1 (5-oz.) package spinach with warm rice. (Spinach will wilt slightly.) Stir pesto into rice mixture; sprinkle with almonds. Top with shrimp.

Recipe Notes