Cilantro Pesto Crusted Shrimp

Rouses Markets' Chef Nino shares this delicious shrimp recipe that uses a mixture of cilantro, garlic and pine nuts to coat the shrimp. Serve over pasta for a complete meal!


  • 1 pound Rouses wild caught Louisiana Shrimp, 9-12 count peeled and deveined
  • 1 bunch cilantro
  • 3 cloves garlic
  • ½ cup Rouses olive oil
  • ½ tsp. kosher or sea salt
  • ½ tsp. cracked black pepper
  • ¼ c. pine nuts (or walnuts)
  • ¼ teaspoon ground cumin
  • ¼ teaspoon crushed red pepper flakes
  • 1 pound cooked pasta of choice


1. Combine cilantro, garlic, salt, black pepper, pine nuts or walnuts, cumin and red pepper flakes into a food processor, pour in olive oil gradually and continue until desired consistency is achieved.

2. In a medium mixing bowl, add shrimp and pesto. Mix thoroughly.

3. Grill, bake, or pan sear until shrimp are turning pink.

4. Serve over pasta.

All content © 2019, WALA; Mobile, AL. (A Meredith Corporation Station). All Rights Reserved. 


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