Pesto Shrimp with Snow Peas and Asparagus
Pesto Shrimp with Snow Peas and Asparagus, the light and refreshing meal that will fill you up, but not leave you needing a nap!
Nothing beats a fresh and light meal when you have been sitting on your butt working from home all day! This pesto shrimp with snow peas and asparagus hit the spot last night. Filling me up, but not making me feel bloated or over full.
If you are looking for a light refreshing recipe, add this dish to your meal plan this week! Make extra because this is a great meal prep recipe. Additionally, this is a an easy recipe to adjust for my friends who are counting macros!
Here is everything you will need to make this incredible Pesto Shrimp with Snow Peas and Asparagus:
Equipment
Ingredients
- 2 cups Water
- 1 cup Jasmine Rice
- 24 oz Shrimp, uncooked, peeled and deveined (about 60 shrimp)
- ½ Lemon, juiced
- 2 tbsp Basil Pesto
- ½ tsp Black Pepper
- ½ tsp Garlic Powder
- 3 cloves Fresh Garlic, diced
- ½ cup Red Onion, sliced thin, (about ½ onion)
- 2 tbsp Basil Pesto, (about 30 grams)
- ¼ cup Water
- 2 cup Asparagus, chopped, (about 1 bundle)
- 2 cup Snow Peas, ends trimmed
- ¼ cup Serrano Pepper, sliced thin, (about 1 pepper)
- ¼ cup Scallions, sliced, (about 2 stalks)
- 1 tsp White Sesame Seeds
- ¼ cup Radish, cut into matchsticks, (about 1 radish)
Instructions
- Cook the rice by: Bringing 2 cup of water to boil in a small sauce pot. Once the water is boiling, add the rice, cover with a lid, and turn heat down to low. Simmer for 20 minutes then remove from heat. Keep covered for an additional 10 minutes.
- While the rice is cooking work on marinating your shrimp. Add the uncooked, peeled and deveined shrimp to a large bowl. Add juice from half the lemon, 2 tablespoons of the basil pesto, black pepper, and garlic powder. Toss the shrimp until evenly covered, then place the bowl of shrimp into the fridge to rest for about 10-15 minutes.’
- While the shrimp is marinating and the rice is cooking prep your veggies: chopping your asparagus, trimming your snow peas, slicing your red onions/peppers/scallions, and dicing your garlic.’
- After the rice has been cooking for 15 minutes, heat a large saute pan to medium heat. Once the pan is hot add your shrimp to the pan. Spread your shrimp out evenly along the bottom of the pan. Allow to cook for 4 minutes.’
- After 4 minutes, toss the shrimp, add the garlic and red onions to the pan with the additional 2 tablespoons of pesto and ¼ cup water. Stir everything together and cook for 2 minutes stirring often.’
- Now add your asparagus, snow peas, and serrano peppers to the pan. Toss everything together and cook for 2 minutes. Then toss everything again and cover and cook for another 2-3 minutes.’ Covering allows the asparagus and peas to cook faster and prevents the sauce from evaporating.’
- By now your rice should be done. Add the sliced scallion and a little black pepper to the rice, stir with a fork to fluff.’
- Plate your rice, then top with your shrimp, snow peas, and asparagus mixture. Then sprinkle a little white sesame seed and garnish with your matchstick radish.
NOTES FOR MEAL PLANNING:
Meal planning doesn’t have to be hard or take a lot of time. In fact, meal planning can be fun when you are provided with easy new recipes each week. Meal Planning can also help save money, prevent food waste, and save you time.
The best things about this recipe is it is great reheated, it’s super light and refreshing, and can be adjusted to fit just about any macro goals.’
Notes for Storage:
- Room Temp: This recipe will need to be placed into the fridge immediately after cooling to room temperature.
- Fridge Storage: This recipe will last in the fridge for up to 5 days.
- Freezer Storage: This recipe is not a great freezer friendly recipe. Once shrimp has been cooked, you should not try to freeze it to reheat later. This will cause the shrimp to become over cooked, dried out, and rubbery.
Tip:
For reheating: Microwave the dish, loosely covered with a paper towel or lid to trap in the moisture of the sauce. Cook for 30 seconds, then stir everything together, and cook for an addition 30 seconds.’
NOTES FOR COUNTING MACROS:
PROTEIN:
The majority of the protein in this recipe comes from the shrimp. You can easily adjust the amount of shrimp without changing the flavor of this recipe.
- For every 1 ounce of shrimp you can increase or decrease the protein macro by 6 grams.
So go ahead, add as much or as little protein as you would like to this recipe.’
CARBOHYDRATE:
Rice is the main source of carbohydrate in this pesto shrimp with snow peas and asparagus. Adjusting the amount of rice either increases or decreases the amount of carbs.
- For every 1/4 cup (45g) of jasmine rice you increase or decrease the carbs by 36 grams.
FAT:
This recipe is extremely low in fat. Each week I like to include one low fat recipe to accommodate those looking to cut weight.
However, if you are looking to increase the fat, this recipe allows you to add fat into your diet in other ways.
- Enjoying nuts as a snack during the day.
- Adding a fatty ingredient to this recipe…I always love adding avocado to just about anything.
- Or just simply enjoying avocado as a snack
- This recipe would also be delicious with an egg on top.
Incorporate additional fat however you see fit, use your imagination!
When making adjustments to the macros in this pesto shrimp with snow peas and asparagus recipe, you will want to keep in mind the number of servings you are making.
Pesto Shrimp Snow Peas Asparagus
Equipment
- Small Sauce Pot with Lid
- Large Bowl
- Large Saute Pan
Ingredients
- 2 cups Water
- 1 cup Jasmine Rice
- 24 oz Shrimp, uncooked peeled and deveined (about 60 shrimp)
- ½ Lemon juiced
- 2 tbsp Basil Pesto
- ½ tsp Black Pepper
- ½ tsp Garlic Powder
- 3 cloves Fresh Garlic diced
- ½ cup Red Onion sliced thin, (about ½ onion)
- 2 tbsp Basil Pesto (about 30 grams)
- ¼ cup Water
- 2 cup Asparagus chopped, (about 1 bundle)
- 2 cup Snow Peas ends trimmed
- ¼ cup Serrano Pepper sliced thin, (about 1 pepper)
- ¼ cup Scallions sliced, (about 2 stalks)
- 1 tsp White Sesame Seeds
- ¼ cup Radish cut into matchsticks, (about 1 radish)
Instructions
- Cook the rice by: Bringing 2 cup of water to boil in a small sauce pot. Once the water is boiling, add the rice, cover with a lid, and turn heat down to low. Simmer for 20 minutes then remove from heat. Keep covered for an additional 10 minutes.
- While the rice is cooking work on marinating your shrimp. Add the uncooked, peeled and deveined shrimp to a large bowl. Add juice from half the lemon, 2 tbsp of the basil pesto, black pepper, and garlic powder. Toss the shrimp until evenly covered, then place the bowl of shrimp into the fridge to rest for about 10-15 minutes.
- While the shrimp is marinating and the rice is cooking prep your veggies: chopping your asparagus, trimming your snow peas, slicing your red onions/peppers/scallions, and dicing your garlic.
- After the rice has been cooking for 15 minutes, heat a large saute pan to medium heat. Once the pan is hot add your shrimp to the pan. Spread your shrimp out evenly along the bottom of the pan. Allow to cook for 4 minutes.
- After 4 minutes, toss the shrimp, add the garlic and red onions to the pan with the additional 2 tbsp of pesto and ¼ cup water. Stir everything together and cook for 2 minutes stirring often.
- Now add your asparagus, snow peas, and serrano pepper to the pan. Toss everything together and cook for 2 minutes. Then toss everything again and cover and cook for another 2-3 minutes. Covering allows the asparagus and peas to cook faster and prevents the sauce from evaporating.
- By now your rice should be done. Add the sliced scallion and a little black pepper to the rice, stir with a fork to fluff.
- Plate your rice, then top with your shrimp, snow peas, and asparagus mixture. Then sprinkle a little white sesame seed and garnish with your matchstick radish.
Macro Nutrition
Looking for more Lean Recipes? Check out some of my favorites below:
- Shrimp and Noodle Stir Fry
- Deconstructed Chicken Burrito
- Ceviche
- Shrimp and Zoodles
- Chicken and Tomato Stuffed Gnocchi
- Turkey Sausage and Penna Pasta
- Sweet Honey Chicken and Rice
- Chicken and Quinoa Power Bowl
Top 3 All Time Favorite Low Fat Meal Prep-able Recipes:
Helpful Guides for Meal Prep:
