Pesto Shrimp and Zucchini Skewers


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Pesto adds fresh, herby punch to juicy grilled shrimp and zucchini. You’ll definitely want the extra sauce for dipping!

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Yields:
4 serving(s)

Total Time:
20 mins

Cal/Serv:
180

  • 1 lb.

    large peeled and deveined shrimp

  • 1

    medium zucchini, sliced into half-moons

  • 1 tbsp.

    olive oil

  • Kosher salt and pepper

  • 1/3 c.

    prepared pesto, divided

Directions

NUTRITIONAL INFORMATION (per serving): About 180 calories, 9 g fat (1.5 g saturated), 163 mg cholesterol, 541 mg sodium, 3 g carbohydrate, 1 g fiber, 1.5 g sugar (0 g added sugar), 22 g protein

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Headshot of Kate Merker

Chief Food Director

Kate Merker (she/her) is the Chief Food Director of the Hearst Lifestyle Group, overseeing the team that produces food content for several Hearst titles, including Good Housekeeping, Women’s Health, Prevention, Woman’s Day and Country Living. She has clocked nearly 20 years of experience in food media and before that, worked at some of New York City’s finest restaurants. 



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