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Lemongrass Pesto Shrimp with Crispy Potato Gnocchi and Snap Peas

This pan-seared dish pairs raw shrimp, peeled and deveined with potato gnocchi, basil pesto and lemongrass paste. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner
easy
Balanced Pescatarian High satiety
300 kcal 2000 kcal
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Estimated macros per portion

53 g Protein
44 g Carbohydrates
29 g Fat
7 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 177g raw shrimp, peeled and deveined 175 kcal
  • 161g potato gnocchi 217 kcal
  • 23g basil pesto 104 kcal
  • 8g lemongrass paste 3 kcal
  • 12g lime juice 4 kcal
  • 97g snap peas 79 kcal
  • 8g olive oil 71 kcal
  • 1g salt 0 kcal

Cooking instructions

  1. basil pestolemongrass pastelime juice
    Stir pesto with lemongrass paste and lime juice; set aside.
  2. potato gnocchi
    Boil gnocchi until they float; drain well.
  3. potato gnocchiolive oil
    Heat olive oil in a large skillet over medium-high. Pan-sear gnocchi 4-5 minutes until crisp and golden.
  4. raw shrimpsnap peas
    Add snap peas and shrimp; cook 2-3 minutes, stirring, until shrimp are just opaque.
  5. basil pestolemongrass paste
    Turn off heat and toss everything with the lemongrass pesto.
  6. salt
    Taste and add a pinch of salt if needed; serve warm.

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