Baked shrimp with pistachio crust

Name: Baked shrimp with pistachio crust
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Ingredients: Shrimps (to clean) 1.3 lbs; Extra virgin olive oil 3 ¾ tbsp; Rosemary 1 sprig; Garlic 1 clove; Fine salt to taste; Unsalted pistachios shelled 1.8 oz; Breadcrumbs 1 &frac13; tbsp; Parsley 5 tbsp; Rosemary 2 sprigs; Sage 2 leaves; Fine salt to taste; Black pepper to taste; Lemons 1; Rosemary to taste

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267

Calories per serving

Energy Kcal 267
Carbohydrates g 8.3
of which sugars g 4
Protein g 15.3
Fats g 19.2
of which saturated fat g 3.08
Fiber g 1.8
Cholesterol mg 131
Sodium mg 659

Lactose Free

Difficulty: Very easy
Prep time: 20 min
Cook time: 10 min
Serving: 4
Cost: Average

PRESENTATION

Recipe by
Rossella Cosentino

Baked shrimp with pistachio crust is one of those dishes—really, really special—that makes you feel like you're in Southern Italy without leaving your kitchen. You get these plump shrimp with a super crispy pistachio crust. And let me tell you, each bite? Crispy and tender—seriously good. A simple emulsion of rosemary, garlic, and olive oil gets into the shrimp, so it's herby and delicious before it even hits the oven. And the result? It not only smells amazing but has a golden, slightly moist texture inside. Plus, the nuts add this perfect amount of crunch. You’ll want to serve it with fresh lemon slices—the tangy kick just brightens everything up. Pretty much makes these shrimp shine among other baked shrimp recipes.

In those coastal towns of Southern Italy, pistachio-crusted shrimp isn’t just an appetizer. It is, like, a star at family gatherings or big seafood feasts. Feels fancy, right? But, surprise, it’s super easy to make! That’s why it’s a hit among easy shrimp recipes and healthy seafood recipes. You might come across a similar dish called ‘gamberoni gratinati’—but honestly, this pistachio version? Way, way better with its nutty flavor. The aroma of pistachios mixed with herbs gives you that beautiful Sicilian coast vibe, where fresh seafood and nuts are just everywhere. And here's the thing: pair these shrimp with a light salad or some roasted veggies. Turns it into a super good main course, or just toss them on a platter and let everyone dig in. Either way, this dish is all about big flavor, a crunchy bite, and those sunny Italian vibes that keep folks coming back for more. Whether you're throwing a dinner party or just feeling like treating yourself, this recipe is a surefire hit, full of taste and simplicity.

INGREDIENTS

267

Calories per serving

Shrimps 1.3 lbs (600 g) - (to clean)

For the emulsion: Extra virgin olive oil 3 ¾ tbsp (50 g); Rosemary 1 sprig; Garlic 1 clove; Fine salt to taste

For the breading: Unsalted pistachios 1.8 oz (50 g) - shelled; Breadcrumbs 1 ⅓ tbsp (20 g); Parsley 5 tbsp (10 g); Rosemary 2 sprigs; Sage 2 leaves; Fine salt to taste; Black pepper to taste

For garnish: Lemons 1; Rosemary to taste

Preparation

How to prepare Baked shrimp with pistachio crust

To make the baked shrimp with pistachio crust, first prepare the breading: place the shelled pistachios in a food processor 1 and blend to finely chop them, then add the breadcrumbs 2, parsley, sage, and rosemary 3.

Add salt and pepper as well 4 and blend again to combine everything, then transfer the mixture to a bowl and set aside 5. Now take care of the shrimp: remove the head and shell, leaving only the tail attached 6.

Cut the back with the tip of a knife 7 and remove the intestine 8. Rinse the cleaned shrimp under running water and pat them dry with paper towels 9.

Prepare the emulsion by mixing oil, the peeled garlic clove, rosemary, and salt in a small bowl. Dip one shrimp at a time into the emulsion, holding it by the tail 10, then cover it with the breading using a teaspoon 11. Place the breaded shrimp on a baking sheet lined with parchment paper 12.

Bake in a preheated static oven at 428°F for 10 minutes, placing the baking sheet on the middle rack. After the cooking time has passed, remove from the oven 13 and transfer the shrimp to the serving plate, then garnish with lemon slices 14 and a few rosemary sprigs 15. Your baked shrimp with pistachio crust is ready to be served!

Storage

It is recommended to consume the baked shrimp with pistachio crust immediately. Alternatively, they can be stored in the refrigerator for up to 2 days.