Shrimp and Pesto Rice Salad

Shrimp and Pesto Rice Salad

  • Servings: -
  • Total Time:

Served warm or cold, this shrimp & pesto rice salad dish is packed with flavor and promises to spice up your weeknight meals!


  • 1 pound peeled shrimp
  • ½ teaspoon ground black pepper
  • ½ cup olive oil
  • 2¼ teaspoons kosher salt
  • 2 teaspoons lime zest
  • ½ cup mint leaves
  • 1 jalapeño pepper, seeded and diced
  • 2 large smashed garlic cloves
  • ¼ cup lime juice
  • 5 ounces baby spinach
  • 4 cups cooked Royal Basmati Rice
  • ½ cup smoked chopped almonds


  1. Preheat oven to 425°F. Toss together shrimp, black pepper,¼ cup oil, 1 teaspoon salt and 1 teaspoon lime zest.
  2. Spread shrimp in a single layer baking sheet. Bake until shrimp are pink and done.
  3. Meanwhile, process mint, jalapeño pepper, garlic cloves, lime juice, spinach, remaining salt and lime zest in a food processor until finely chopped.
  4. Add remaining ¼ cup oil in a slow, steady stream, processing until combined.
  5. Toss warm rice. Stir pesto into rice mixture; sprinkle with almonds.
  6. Top with shrimp.