If you’re looking for a light, bright, flavor-packed dish that’s perfect for summer, this Chilled Shrimp with Asian Pesto has your name all over it. Sweet, juicy shrimp are gently poached in a fragrant bath of herbs and aromatics, then paired with a bold and herbalicious pesto that’s a little nutty, a little creamy, and totally addictive. I’m talking cilantro, cashews, lemongrass, and just enough fish sauce to keep things funky—in the best way. It’s cool, refreshing, and ideal for entertaining or a no-stress dinner that still feels special. You can make everything ahead and serve it cold, making it perfect for a potluck dinenr. We are entering the real dog days of summer and eating cold food is just the vibe right now, so let’s get into it.
The first step is to make the pesto. But this is not your Nonna’s pesto. This vibrant green sauce is bursting with bold, Southeast Asian-inspired flavor. It’s rich, herbaceous, a little funky, and endlessly versatile. Use it as a dip for grilled meats or veggies, smear it on sandwiches, drizzle it over noodles or rice bowls, or toss it with roasted potatoes. Once you’ve got a jar in the fridge, you’ll keep finding excuses to spoon it onto everything.
Start by soaking the cashews. This make them easier to blend.
Then everything gets blended in a food processor. (If you have a high speed blender you could use that instead.)
Toss the cilantro, lemongrass, and garlic into the bowl of your food processor:
Juice the lemon, which adds a burst of citrusy flavor but also helps the cilantro stay green.
Then add the salt:
Then add the oil. I like to use avocado, but canola would work well here too.
Now comes the funky powerhouse, the fish sauce! It’s only a little bit but it really adds umami depth to this pesto.
Lastly toss in the cashews and the mayo. I know mayonnaise may seem like a strange ingredient in pesto, but hear me out. It adds a subtle creaminess and since I use a very small amount of oil, especially compared to the half cup or more that is traditionally used in an Italian style pesto, the little bit of mayo helps everything bind together. Trust the process!
Now that everything is in the processor it’s time to give it whirl:
You may need to scrape down the sides of the bowl and mix it again.
Scrape the Asian pesto into a bowl and put it in the fridge to chill while you prepare the shrimp.
Poaching Shrimp
Poaching the shrimp gently in an aromatic broth keeps them juicy, tender, and perfectly cooked—no rubbery shrimp here! It also subtly infuses them with flavor, since I poach them with cilantro and aromatics. Plus, it’s an easy, fuss-free method that works like a charm every time.
Combine the poaching ingredients to a large pot and bring to a simmer.
Cover the pot and simmer for 20 minutes:
At this point you can strain the poaching liquid to get rid of all the solids, but I find it easier to just poach the shrimp with everything. Bring it back to a boil and add the shrimp:
Turn off the heat and stir the shrimp. Let the poach for precisely 3 minutes-this is the sweet spot to get them perfectly cooked through and tender without overcooking.
Drain the shrimp.
Rinse them under cold water if, like me, you poached them along with the aromatics, and put them in the fridge until cold. I like to pile these onto a serving platter and serve with the pesto alongside.
These are begging to be served with my Yuzu Margaritas, for a perfect summer nosh. Let me know what you enjoy them with, we love hearing from you. And don’t forget to tag us in your pics @funkyasiankitchen, I want to see what’s cooking in YOUR kitchen!
Chilled Shrimp with Asian Pesto
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: serves 4-6 1x
Ingredients
Ingredients:
- 1 pound jumbo shrimp
Pesto Ingredients:
- 1 bunch cilantro leaves
- ¼ cup raw cashews
- 1 Tablespoon chopped lemongrass
- 2 cloves garlic
- 2 Tablespoons neutral oil
- 2 Tablespoons mayonnaise
- Juice ½ large lemon
- 2 teaspoons fish sauce
- ½ teaspoon sugar
- ⅛ teaspoon sea salt
Poaching Ingredients:
- 6 Cups Water
- 4 cloves garlic, smashed
- 1 lemon
- 1 bunch cilantro stems
- 2 bay leaves
- 1 teaspoon black peppercorns
- 1 ½ Tablespoons sea salt
Instructions
Make the Pesto Cover the cashews with water and soak for 45 minutes until soft. Drain and set aside.
Combine all of the pesto ingredients, including the soaked cashews, into the bowl of a food processor. Process until the mixture is ground to a chunky paste. Scrape the pesto into a bowl, cover, and refrigerate until ready to use.
Make the poaching liquid Combine the poaching ingredients into a large pot and bring to a simmer over high heat. Lower heat to medium, cover with a lid, and simmer for 20 minutes. Pour the liquid through a colander and discard the solids. Return the poaching liquid to the pot. (I am lazy and do not strain out the solids but instead continue on to the next step, leaving the aromatics in the pot. You can do the same, but know that some of the cilantro stems may stick to the shrimp after cooking down.)
Poach the shrimp Bring the poaching liquid to a boil over high heat. Add the shrimp and stir to combine. Turn the heat off and set a timer for 3 minutes. The shrimp will cook in the hot liquid without overcooking the shrimp. Drain the shrimp in a colander, discard liquid, and place the shrimp in the fridge until cold.
Transfer the shrimp to a serving plate and serve with the pesto on the side. Serve chilled shrimp with Asian pesto immediately.
Keywords: pesto, herbs, shrimp, chilled, summer, lemongrass
