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Grilled Cilantro Lime Pesto Shrimp

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Grilled Cilantro Lime Pesto Shrimp

Course: Dinner
Keyword: dairy-free, gluten-free, grain-free, seafood
Calorie: 200-300, Under 250
Protein: 21-30g, Over 20g
Servings: 4
Calories: 226kcal


  • 1 cup Cilantro (tough stems removed)
  • 1 cup Parsley (tough stems removed)
  • 1 Garlic (clove, minced)
  • 3 tbsps Lime Juice
  • Sea Salt & Black Pepper (to taste)
  • 1/4 cup Extra Virgin Olive Oil
  • 1 lb Shrimp (peeled, deveined, tails removed)
  • 4 Barbecue Skewers


  • Add the cilantro, parsley, garlic, lime juice, salt, and pepper to the food processor. Pulse to finely chop the cilantro and parsley. With the food processor running, stream in the olive oil. Blend for about a minute, scraping down the sides of the bowl as needed.
  • Add half of the sauce to a zipper-lock bag then add the shrimp. Marinate the shrimp for at least 15 minutes.
  • Shake off any excess marinade and pierce the shrimp onto the barbecue skewers. Discard the leftover marinade that was touching the shrimp.
  • Grill over medium-high heat for four to five minutes, flipping halfway through or until the shrimp are cooked through. Divide the shrimp skewers between plates and serve with the remaining sauce. Enjoy!


  • Leftovers

    Refrigerate in an airtight container for up to three days.
  • Serving Size

    One serving is equal to one 12-inch skewer.
  • More Flavor

    Add cumin or red pepper flakes to the pesto sauce.
  • No Parsley

    Use more cilantro instead.
  • No Hemp Seeds

    Omit or use walnuts or pine nuts instead.
  • Barbecue Skewers

    If using wooden skewers, be sure to soak in water for at least 30 minutes before grilling.


Serving: 4g | Calories: 226kcal | Carbohydrates: 2g | Protein: 23g | Fat: 14g | Cholesterol: 183mg | Sodium: 146mg | Fiber: 1g | Sugar: 0g | Vitamin A: 1556IU | Vitamin C: 25mg | Calcium: 99mg | Iron: 2mg

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