Asian Pesto Stir-Fried Shrimp and Vegetables

This Thai-inspired entrée is packed with lean protein , thanks to the shrimp. A zesty pesto sauce adds a punch of unexpected flavor.

Portions: 6

Serving: 157g

Ingredients
  • Asian Pesto1/2 cup packed basil leaves and small stems, preferably Thai
  • 1/2 cup packed cilantro leaves and small stems
  • 1/3 cup packed mint leaves and small stems
  • 1/4 cup roasted unsalted peanuts
  • 2 cloves garlic
  • 1 1/2 teaspoons peeled, chopped fresh ginger
  • 1 1/2 tablespoons fish sauce
  • 1 1/2 tablespoons peanut oil or canola oil
  • Zest and juice of 1/2 small lime, plus 6 lime wedges for serving
  • 2 teaspoons sugar
  • 1/4 teaspoon red pepper flakes 1/4 teaspoon salt
  • Stir-Fry 1 1/2 teaspoons sesame seeds
  • 1 tablespoon peanut oil or canola oil
  • 12 ounces medium raw shrimp, peeled and deveined
  • 8 ounces asparagus, cut in 1-inch pieces
  • 1 red bell pepper, cut into 1-inch strips
  • 1 teaspoon toasted sesame oil
Instructions
1
For Asian Pesto, process all ingredients in blender until relatively smooth, 1 minute (mixture will be thick).
2
For stir-fry, toast sesame seeds in dry deep heavy sauté pan or wok over medium heat until fragrant, 2 to 3 minutes, shaking pan occasionally to prevent burning. Remove from pan and set aside.
3
Heat same pan over high heat. When smoking, add peanut oil, swirling to coat. Add shrimp and cook until bright pink all over, 1 to 2 minutes. Add asparagus, bell pepper, and toasted sesame oil, tossing to coat, 1 minute. Add pesto and cook until shrimp are cooked through and glazed with sauce, about 30 seconds. Serve with lime wedges.
Nutrition Facts:
Calories
170
Carbs
9g
protein
11g
fat
11g
sat. fat
2g
sodium
777mg
fiber
3g
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