Oven Roasted Pesto Shrimp

These are easy and delicious. You can use skewers, or just put shrimp on the rack within the pan without them. Serve over salad or rice. 

Ingredients

  • 1 package (2 lb.) frozen uncooked peeled and deveined medium shrimp, about 60 total, thawed
  • 1 container (7 oz.) prepared or homemade pesto
  • 1/2 tsp. red pepper flakes

Directions

Position a rack in the upper third of the oven and preheat to 400°F. Line a large baking sheet with parchment paper. Soak 30 small wooden skewers in water to cover for 10 minutes and then drain. 

In a bowl, combine the shrimp and pesto and toss until the shrimp are evenly coated. Thread 2 – 5 shrimp onto each skewer. (The skewers can be prepared up to this point, covered with plastic wrap and refrigerated for up to 24 hours.) 

Arrange the skewers in a single layer on the prepared baking sheet. Sprinkle with the red pepper flakes. Roast the shrimp until just opaque throughout, 8 to 10 minutes. 

Advertisements
Oven Roasted Pesto Shrimp

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s