Shrimp with Creamy Arugula Pesto

Shrimp with Creamy Arugula Pesto
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Source: The Diabetes Cookbook. Recipe Credit: . Photo Credit: Mittera.

Greek yogurt and cashews make for a deliciously creamy pesto to top poached shrimp or fish fillets.

  • Prep time
    15 min
  • Cook time
    6 min
  • Servings
    6 Servings
  • Serving size
    Heaping 1/3 cup
Nutrition Facts

Nutrition Facts

6 Servings

  • Serving Size
    Heaping 1/3 cup
  • Amount per serving Calories 130

  • Total Fat 6g
    • Saturated Fat 1.2g
    • Trans Fat 0g
  • Cholesterol 115mg
  • Sodium 100mg
  • Total Carbohydrate 3g
    • Dietary Fiber 1g
    • Total Sugars 1g
    • Added Sugars 0g
  • Protein 17g
  • Potassium 280mg
  • Phosphorus 205mg

Choices/Exchanges: 2 Lean protein, 1/2 Fat



  • water
    3 cup
  • salt-free seasoning such as Salt-Free Spike or Mrs. Dash
    1 tbsp
  • medium shrimp (peeled and deveined)
    1 1/4 lbs
  • arugula
    4 cup
  • Plain Nonfat Greek yogurt
    1/4 cup
  • garlic
    2 clove
  • olive oil
    1 tbsp
  • unsalted cashews
    1/4 cup
  • Parmesan cheese (shredded)
    1/4 cup
  • black pepper
    1/4 tsp


  1. Bring water and salt-free seasoning to a boil in a medium saucepan. Reduce heat to just barely a simmer and add shrimp. Cook 6 minutes or until shrimp are pink and just cooked through.

  2. While shrimp is cooking, add the arugula, yogurt, garlic, olive oil, cashews, Parmesan cheese and black pepper to a blender or food processor. Blend until smooth.

  3. Drain shrimp and toss with the pesto while shrimp are still hot.