Pistachio & Chili Crusted Shrimp with Pistachio Rice

Courtesy of Sweet Paul Magazine

Pistachio & Chili Crusted Shrimp with Pistachio Rice

This is hands down my 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.





1 cup California Shelled pistachios

24 cleaned raw shrimp


2 tablespoons butter

1 green chili, thinly sliced

6 cloves of garlic, halved

juice from 1 lime


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.

2.Place the shrimp in a bowl, add a little salt and mix well.

3.Dip each shrimp into the pistachio mixture and press it into the shrimp so as much as possible sticks to it.

4.Melt butter in a medium hot pan and add the chili and garlic and allow to cook for about 2 minutes.

5.Cook the shrimp for 3-4 minutes or until they are pink on both sides.

6.Add the lime juice and 1 tablespoon of the pistachio mixture to the pan and cook for 1-2 minutes/

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.

Ready to serve!

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