Phase 2 hCG Recipe | Lemon Shrimp with Pesto Drizzle | AP
Phase 2 hCG Recipe | Lemon Shrimp with Pesto Drizzle | AP
Servings
2servings
Servings
2servings
Ingredients
  • 7oz shrimp(100g per 3.5 oz) raw, peeled and deveined
  • 1/4tsp salt
  • 3tbsp lemon juice
  • 1/2tsp dried parsley
PESTO
  • 1/2cup fresh basil
  • 1/3cup spinachfresh leaves
  • 1.5tsp garlicminced
  • 1tbsp lemon juice
  • 1/4tsp salt
  • 3tbsp chicken stock
  • 1tbsp nutritional yeastAP
  • 1pinch red pepper flakes
  • 1/2tbsp wateror more as needed to thin out depending on preference
Instructions
  1. Add the shrimp, salt, lemon juice, and dried parsley to a ziplock bag. Marinade for 15 minutes in the refrigerator.
  2. Heat a medium skillet over medium heat. Add shrimp with marinade to the skillet. Cook, stirring occasionally until shrimp is cooked through, about 3-5 minutes. Remove from heat. Set aside.
  3. Add the pesto ingredients to a blender or food processor. Puree until smooth. Add more water to thin out as needed.
  4. Serve the shrimp with pesto.
Recipe Notes

I chose to use larger shrimp for this recipe, but you could smaller shrimp too- whatever you feel like! For larger shrimp, you’ll get about 3-4 shrimp for the 100g serving. For smaller shrimp, you will get more like 6-10 shrimp per serving.

I recommend making a bulk size of the pesto because it can be a challenge to blend up tiny amounts of ingredients. It will be much easier if you double or triple the recipe and save some for later.

You can adjust how thick you like your pesto simply by adding more water to thin out the mixture as needed.

During the summer months, consider adding the shrimp to skewers and grilling them outside!