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Healthy Recipes

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Prawns With Pesto SaucePrawns With Pesto Sauce

Prep Time: 10 min
Cook Time: 6 min
(Total time will vary with appliance and setting.)
Level of Difficulty: Easy


Lemon Marinade
Makes about 1 cup
Juice of a lemon (approximately ½ cup) or part lemon juice and part dry white wine to equal ½ cup
2 garlic cloves, crushed
¼ teaspoon salt
½ teaspoon dried red pepper flakes
1 tablespoon prepared mustard

Prawns With Pesto Sauce
Sixteen prawns or jumbo shrimp, peeled and de-veined (about 1 pound)
2 cups pesto sauce (homemade from our “Special Summer Pesto” recipe or store-bought*)
Optional: lemon or lime wedges


  1. In a medium-sized glass or ceramic bowl, whisk together all the ingredients.
  2.  Use marinade immediately or cover with plastic wrap and store in the refrigerator for up to three days.               
  3. Make the pesto according to the “Special Summer Pesto” recipe. (Pesto should be at room temperature for serving, so remove it from the refrigerator ahead of time if you have prepared or bought it in advance).
  4. Combine the prawns and the marinade in a zippered plastic bag. Seal the bag and refrigerate for one hour.
  5. Prepare the barbecue by heating coals or preheating a gas grill or broiling pan if using the broiler. Lightly oil the cooking grate or broiling pan.
  6. Drain the prawns and discard the marinade. Grill the prawns on the grate set about 4 inches over glowing coals, or on your gas grill for approximately 3 minutes on each side or until they are cooked through. (Alternatively, the prawns may be broiled on the oiled rack of a broiler pan set about 4 inches from the heat source under a preheated broiler for approximately 4 minutes per side).
  7. Transfer the prawns to dinner plates, allowing four per serving. Garnish with lemon or lime wedges, if desired. Serve with the pesto sauce on the side.

Nutrition at a Glance (per serving)
Calories: 230
Total fat: 11g
Saturated fat: 2g
Total carbohydrate: 6g
Dietary fiber: 2g
Protein: 28 g

* If using store-bought pesto sauce, consider mixing it in a food processor with a bag of washed and dried fresh spinach to add extra vitamins, minerals and fiber while decreasing the amount of fat, which is usually quite high in store-bought pesto.

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