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Charred Shrimp Pesto Bowls
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Pat Leonard
By Pat Leonard

Charred Shrimp Pesto Bowls

3 steps
Prep:25min
Updated at: Mon, 07 Oct 2024 21:19:03 GMT

Nutrition balance score

Great
Glycemic Index
45
Low
Glycemic Load
12
Moderate

Nutrition per serving

Calories377.4 kcal (19%)
Total Fat23.3 g (33%)
Carbs27.2 g (10%)
Sugars3.7 g (4%)
Protein15.6 g (31%)
Sodium553.9 mg (28%)
Fiber5.4 g (19%)
% Daily Values based on a 2,000 calorie diet

Instructions

Step 1
Whisk pesto, vinegar, oil, salt and pepper in a large bowl. Remove 4 tablespoons of the mixture to a small bowl; set both bowls aside.
Step 2
Heat a large cast-iron skillet over medium-high heat. Add shrimp and cook, stirring, until just cooked through with a slight char, 4 to 5 minutes. Remove to a plate.
Step 3
Add arugula and quinoa to the large bowl with the vinaigrette and toss to coat. Divide the arugula mixture between 4 bowls. Top with tomatoes, avocado and shrimp. Drizzle each bowl with 1 tablespoon of the reserved pesto mixture.Ingredients

Notes

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