Home Recipes Pistachio & Chili Crusted Shrimp with Pistachio Rice

Pistachio & Chili Crusted Shrimp with Pistachio Rice

This is hands down our new favorite way to prepare shrimp! The crust is simple and doesn’t overwhelm the sweet shrimp like a heavy batter sometimes does. You don’t need to buy the biggest shrimp, and frozen shrimp works great too. I love to serve this shrimp alongside rice with a little bit of the crust mixture added.

Recipe of Sweet Paul Magazine

Featuring American Pistachio

Ingredients

1 cup	California shelled pistachios
24	cleaned raw shrimp
	salt
2 tbsp	butter
1	green chili, thinly sliced
6	cloves of garlic, halved
	juice from 1 lime

Step 1
Place the pistachios in a blender and blend until it’s ground to a fine texture similar to nut flour. I like it to have some larger bits which add texture to the crust.
Step 2
Place the shrimp in a bowl, add a little salt and mix well.
Step 3
Dip each shrimp into the pistachio mixture and press it into the shrimp so as much as possible sticks to it.
Step 4
Melt butter in a medium hot pan and add the chili and garlic and allow to cook for about 2 minutes.
Step 5
Cook the shrimp for 3-4 minutes or until they are pink on both sides.
Step 6
Add the lime juice and 1 tablespoon of the pistachio mixture to the pan and cook for 1-2 minutes.
Step 7
For the Pistachio Rice I prepare my favorite rice or ancient grain according to the directions on the package. Once it's done I add about 2 tablespoons of the pistachio crust mixture and fluff it in gently.

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Quick Meals

Pistachio & Chili Crusted Shrimp with Pistachio Rice

Ingredients

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