Sauteed Shrimp with Pumpkin Seed Pesto

Sauteed Shrimp with Pumpkin Seed Pesto

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3/4 lb extra large shrimp, peeled and deveined
1/4 tsp ancho chili powder
1/4 tsp chipotle chili powder
Pumpkin Seed Pesto
1 tbsp vegetable oil


Rinse the shrimp under cold running water, then blot them dry with paper towels.  Place the shrimp, chili powders, s&p in a mixing bowl and stir to mix.  Set aside to marinate.
Heat a saute pan over medium heat.  When the pan is hot, add oil.  Add shrimp and cook shrimp 1-2 minutes per side.  When the shrimp is done it will turn opaque and will feel firm to the touch.  A good rule of thumb is that shrimp is done when it is opaque and when it curls up to form a "C" - if you hit the letter "O" you know you have overcooked your shrimp. Remove from heat and add 2-3 tbsp of Pumpkin Seed Pesto.  Toss to coat.
Serve shrimp with additional Pumpkin Seed Pesto.