GutRx Pesto Shrimp With Cucumber Salad

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  • 3 medium Cucumber - sliced thin
  • 3 tablespoon Olive Oil
  • 1 tablespoon Champagne Vinegar
  • 0.5 teaspoon Sea Salt
  • 0.5 teaspoon Freshly Ground Pepper
  • 0.13 cup Walnuts - toasted
  • 1.5 cup Fresh Basil Leaves
  • 0.25 cup Green Onion - green part only
  • 0.25 cup Olive Oil
  • 1 Lemon - juiced
  • 2 pound Shrimp - deshelled
  • 2 tablespoon Coconut Oil
  • To make the cucumber salad… whisk together 3 tablespoons of olive oil with the champagne vinegar and a tiny pinch of sea salt and pepper to taste. In a small bowl, toss the thinly sliced cucumbers and dressing and set aside.
  • To make the pesto… blend walnuts, basil, green onion, olive oil, pinch of sea salt, pepper and ¼ lemon juiced. Taste and adjust flavor with more salt, pepper and lemon, as needed.
  • To make the shrimp… heat a large skillet on medium high with coconut oil. Season shrimp with 1/8 teaspoon of salt, and sauté in coconut oil for about 3 minutes; cooked but still tender. Stir in 3 Tablespoon of the Basil Walnut Pesto and cook for an additional 2-3 minutes. Remove the shrimp from heat, and stir in an additional 1 Tablespoon of pesto. Serve with fresh squeezed lemon juice and garnish with fresh basil leaves.
You may replace the walnuts with pine nuts or macadamia nuts, or you may omit the nuts altogether.


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