Grilled Coriander Lime Pesto Shrimp



Grilled Coriander Lime Pesto with Shrimp Recipe from Flora Nutrition Brisbane

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Grilled Coriander Lime Pesto Shrimp Recipe

9 ingredients · 30 minutes · 4 servings

Summer is coming… throw these delicious shrimps on the barbie!!


  • 15 grams Coriander (tough stems removed)
  • 60 grams Parsley (tough stems removed)
  • 1 Garlic (clove, minced)
  • 45 ml Lime Juice
  • 20 grams Hemp Seeds
  • Sea Salt & Black Pepper (to taste)
  • 90 ml Extra Virgin Olive Oil
  • 450 grams Shrimp (peeled, deveined, tails removed)
  • 4 Barbecue Skewers


Let’s create Grilled Coriander Lime Pesto Shrimp…

  1. Add the coriander, parsley, garlic, lime juice, hemp seeds, salt, and pepper to the food processor. Pulse to finely chop the coriander and parsley. With the food processor running, stream in the olive oil. Blend for about a minute, scraping down the sides of the bowl as needed.
  2. Add half of the sauce to a zipper-lock bag then add the shrimp. Marinate the shrimp for at least 15 minutes.
  3. Shake off any excess marinade and pierce the shrimp onto the barbecue skewers. Discard the leftover marinade that was touching the shrimp.
  4. Grill over medium-high heat for four to five minutes, flipping halfway through or until the shrimp are cooked through. Divide the shrimp skewers between plates and serve with the remaining sauce. Enjoy!


Refrigerate in an airtight container for up to three days.
Serving Size
One serving is equal to one 12-inch skewer.
More Flavour
Add cumin or red pepper flakes to the pesto sauce.
No Parsley
Use more coriander (cilantro) instead.
No Hemp Seeds
Omit or use walnuts or pine nuts instead.
Barbecue Skewers
If using wooden skewers, be sure to soak in water for at least 30 minutes before grilling.

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