Marco Polo Shrimp Recipe

Marco Polo Shrimp picture


Difficulty LevelEasyHealth IndexAverage
Main IngredientInterest Group


 Shrimps in shell2 Pound (Large Sized)
 Pesto1⁄4 Cup (4 tbs) (Marco Polo)
 Oil3 Tablespoon
 Seeded chopped hot peppers3 Tablespoon (Preferably Fresh)
 Chopped fresh basil leaves2 Cup (32 tbs)
 Garlic2 Clove (10 gm), chopped
 Chopped fresh ginger3 Tablespoon
 Dark oriental sesame oil1 Teaspoon
 Lemon juice/Dry white wine1 Tablespoon
 Salt To Taste
 Freshly ground pepper To Taste
 Fresh basil leaves4 (For Garnish)

Nutrition Facts

Serving size

Calories 236 Calories from Fat 107

% Daily Value*

Total Fat 12 g18.5%

Saturated Fat 1.9 g9.5%

Trans Fat 0 g

Cholesterol 172.4 mg

Sodium 284.8 mg11.9%

Total Carbohydrates 7 g2.3%

Dietary Fiber 1.9 g7.6%

Sugars 2.5 g

Protein 24 g48.1%

Vitamin A 40.8% Vitamin C 11.3%

Calcium 7.7% Iron 18.7%

*Based on a 2000 Calorie diet


1 Cut each shrimp shell along the back, keeping the shell intact.
2 If the vein that runs along the back is full and black, remove by scraping it out with the tip of your knife.

3 In a food processor, add the oil, hot peppers, basil, garlic, ginger, sesame oil, and lemon juice.
4 Blend to puree.
5 Add salt and pepper to taste.
6 Under each shrimp shell, spoon a little puree
7 Cover and refrigerate until needed, up to 4 hours.
8 Place the shrimp on a broiler pan and broil under high heat for about 3 minutes per side.
9 To grill, heat up the grill and place the shrimp on a narrow wire rack.
10 Grill until just pink, for about 3 minutes per side.
11 You may peel, if you like.

12 Serve, garnished with fresh basil leaves.