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Shrimp Pesto Rice Bowls Recipe

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings
Calories 550
Enjoy a vibrant and flavorful bowl combining fresh basil pesto, succulent shrimp, and tender vegetables over rice for a satisfying meal.

Ingredients

Pesto Sauce

  • 2 cups fresh basil leaves
  • 1/2 cup grated parmesan cheese
  • 1/4 cup pine nuts
  • 2 cloves garlic
  • 1/2 cup extra-virgin olive oil

Seasonings

  • to taste kosher salt and freshly ground black pepper
  • 1-2 tablespoons olive oil

Shrimp

  • 2 pounds raw jumbo shrimp (peeled and deveined)

Vegetables

  • 1 medium onion (sliced)
  • 1 large bell pepper (any color, sliced)

Rice

  • 2 cups white rice (rinsed and cooked)

Veggies to serve

  • cooked shelled edamame or other veggies edamame or other veggies

Instructions 

  • Make basil pesto by blending basil, parmesan, pine nuts, garlic, salt, pepper, and olive oil until smooth.
  • Thaw and dry shrimp, then marinate with pesto for about an hour.
  • Cook rice until tender. Meanwhile, sauté or grill vegetables and shrimp until cooked through.
  • Assemble bowls with rice, vegetables, shrimp, and optional toppings. Season to taste and serve.

Notes

Reserve some pesto for drizzling on top before serving for extra flavor.
Calories: 550kcal
Cost: $15
Course: Main Course
Cuisine: American
Keyword: Pesto, rice, shrimp