HomeMain Dish Pesto Shrimp over Mixed Greens

Pesto Shrimp over Mixed Greens

Comments : 1 Posted in : Main Dish, Salads, Seafood, Side Dishes on by : asclavijo

Deveined shrimp are now readily available. They are easier to peel, too, since the shells are loosened in the deveining process. For the ultimate, though more costly, time-saver, buy shrimp that are peeled and deveined. To peel and devein shrimp yourself, beginning at the head, pull off the shell, then cut a shallow groove along the curve of the back and lift out the dark, veinlike intestinal tract.

Pesto Shrimp over Mixed Greens

Servings: 8 Servings
Calories: 346kcal
Author: asclavijo


Lemon Vinaigrette

  • 1 large lemon juiced and grated zest
  • 2/3 cup olive oil
  • Salt to taste, plus 1/4 tsp.
  • Freshly ground pepper to taste, plus 1/2 tsp.


  • 1 1/2 lb large shrimp peeled and deveined
  • 1/4 cup pesto
  • 1/2 lb mixed salad greens
  • 1 cup cherry tomatoes
  • 1 cup corn frozen
  • 1 can black beans


Lemon Vinaigrette

  • In a small bowl, combine the lemon zest and juice. Gradually whisk in the olive oil. Season with salt and pepper. Set aside.

Shrimp - Grill or saute

  • In a bowl, toss the shrimp with 2 Tbs. of the lemon vinaigrette, the 1/4 tsp. salt and the 1/2 tsp. pepper.
  • GRILL: Lightly oil the grill screen. Arrange the shrimp on the grill screen and cover. Grill, turning once, until the shrimp are firm and opaque, about 5 minutes total. Transfer the shrimp to a bowl, add the pesto and 1 Tbs. of the lemon vinaigrette, and stir to coat the shrimp.
  • OR SAUTE: Lightly oil saute pan and heat over medium heat. Add shrimp and pesto and cook until shrimp are firm and opaque, turning after about 3 minutes.


  • In a large bowl, combine the salad greens, tomatoes, corn and black beans. Drizzle with the remaining lemon vinaigrette and toss. Divide the salad among 4 plates, top with the shrimp and serve immediately.


This recipe is so versatile: you can add cucumber, carrot, celery or omit some ingredients like corn or black beans. It's simply a nice refreshing salad with shrimp on top.
If time is tight and you have a vinaigrette dressing on hand, you can use that instead of making the lemon vinaigrette.


Calories: 346kcal | Carbohydrates: 15g | Protein: 22g | Fat: 23g | Saturated Fat: 3g | Cholesterol: 215mg | Sodium: 744mg | Potassium: 329mg | Fiber: 4g | Sugar: 2g | Vitamin A: 625IU | Vitamin C: 23mg | Calcium: 154mg | Iron: 3mg


One thought on : 1

  • Wendy Vice
    February 22, 2017 at 4:53 pm

    Awesome recipe!!! Light and so tasty!!

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