Shrimp and Pesto Rice Salad
15 minutes
American
Serves: 1
Served warm or cold, this shrimp & pesto rice salad dish is packed with flavor and promises to spice up your weeknight meals!
Ingredients
1 pound peeled shrimp
1/2 teaspoon ground black pepper
1/2 cup olive oil
2 1/4 teaspoons kosher salt
2 teaspoons lime zest
1/2 cup mint leaves
1 jalapeño pepper, seeded and diced
2 large smashed garlic cloves
1/4 cup lime juice
5 ounces baby spinach
4 cups cooked Royal® Basmati Rice
1/2 cup smoked chopped almonds
Preparation
- Preheat oven to 425°F. Toss together shrimp, black pepper,1/4 cup oil, 1 teaspoon salt and 1 teaspoon lime zest.
- Spread shrimp in a single layer baking sheet. Bake until shrimp are pink and done.
- Meanwhile, process mint, jalapeño pepper, garlic cloves, lime juice, spinach, remaining salt and lime zest in a food processor until finely chopped.
- Add remaining 1/4 cup oil in a slow, steady stream, processing until combined.
- Toss warm rice. Stir pesto into rice mixture; sprinkle with almonds.
- Top with shrimp.
