Pesto Risoni with Mango-Curry Shrimps

By Nikki Brown
November 3, 2017
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Author Notes: If you want a scrumptious meal that’s ready in 10 minutes which is not only mouth-wateringly delicious, but that’s also nutrient rich and balanced, then this pesto risoni with mango-curry shrimps is the recipe for you!
The recipe can be found here - http://www.mynutricounter...
Nikki Brown

Serves: 2

For the Shrimps

  • shrimps/prawns, peeled, deveined
  • olive oil
  • curry powder
  • ripe mango, cut into small cubes
  • lemon juice
  • pinch of salt

For the Risoni

  • 100 grams risoni, uncooked
  • 20 grams cilantro/coriander
  • 4 grams garlic, peeled, crushed
  • 1/2 teaspoon pepper
  • 15 milliliters lemon juice
  • 1/2 teaspoon salt
  1. Bring a pot of water to a boil.
  2. Combine shrimp, olive oil, curry powder, lemon juice, and salt in a bowl. Set aside.
  3. Cook risoni for 8 minutes or until al dente.
  4. While pasta is boiling, prepare the pesto. Combine cilantro, garlic, pepper, olive oil, lemon juice, and salt in a food processor and pulse until smooth. Set aside.
  5. Cook the shrimp. In a lightly oiled pan, add the shrimps together with the marinade. Cook for two minutes on one side. Flip the shrimps and add in the mangos. Cook for another 2 minutes.
  6. Drain the risoni and toss in a bowl with the cilantro pesto.
  7. Transfer risoni to a serving plate and top with the shrimps and mangos.

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