dinner last night.

I have a shrimp dish for you that surely won’t disappoint.

Pistachio Shrimp

Has anyone watched the latest episode of Glee?  I nearly cried my little eyeballs out I was so happy.  Now I look like a puffier, redder, sadder version of myself.  But it’s okay.  Can someone get me a box of tissues?
I really don’t even know if I can really call this “nutty” shrimp…  But they are fused with teeny tiny bits of nutty crunch.  I just sort of threw this together so I don’t know what else am I supposed to call it.  Truth is, I had french toast on my mind and I made shrimp…  With pistachios?  Weird.  True…  But weird.

I dipped these babies in beaten egg whites and covered every inch of their little bodies in crunch galore.  Next I sauteed them in the skillet for a few minutes until they turned pink with delight.  Then I flipped them and let them cook a little longer…  Nobody likes half-cooked fish.  All in all, dinner took about 10 minutes.  How much simpler can you get?

I spoil you guys rotten.

It’s Pistachio shrimp…  My style.  And it’s pretty darn good.  I tried almond-crusted shrimp the night before.  It was good…  But THIS?  This is even better…  So good in fact I’ve made this dish twice this week.  And you know what?  I’ll probably have it again tomorrow as well.

I’m not that hard to please.

The outsides were so crunchy and nutty and the insides were perfectly cooked.  I think these shrimp would be happy knowing they’d been fixed up this way.

And they look pretty darn good, don’t they?


Pistachio-Crusted Shrimp

(yields 2 servings)


20 shrimp (frozen or fresh), tails cut off

35g (about 1/4 cup) unshelled pistachios, finely chopped

1 egg white

1 teaspoon olive oil


If using fresh shrimp, peel and rinse under cold water and set aside.  If using frozen shrimp, rinse under water and let soak for 10-15 minutes, or until thawed out.

While shrimp thaw, place pistachios in a food processor or blender and pulse 3-4 times, depending on how course or finely ground you want the crumbs to be, or until a crumbly mixture forms.  (I found that the coarser the crumbs, the better they stuck while cooking.  The large crumbs tended to fall off.)  If this happens, continue to cook shrimp then pour casualties on top of finished dish.  Transfer to a bowl.

Preheat a large skillet on medium-high heat and coat with olive oil and cooking spray.

Once the shrimp are ready, separate the egg and place the egg white in a small bowl.  Using your hands, dip each shrimp in the egg white then transfer to pistachio bowl and coat both sides.  Once shrimp have been dipped, place on a separate plate.  Do this until all shrimp have been coated with pistachio crust.  Cook the shrimp for 5-7 minutes per side, or until done.


Serve immediately.

Nutritional information (about 10 shrimp): 235 calories, 12g fat (1.5 sat, 6 mono, 3.5 poly), 5.75g carbs, 26g protein

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4 Responses to “dinner last night.”
  1. Katie says:

    What a delicious sounding dish. I had never considered that you could crust shrimp with anything other than coconut or a flour batter. Coating them with pistachios sounds like a really fun twist. Thanks for the great idea!

  2. Christy says:

    Pistachio covered shrimps sound really really exotic to me, but would do pretty well with nut-crazy fans :p I’m not though, unfortunately, although I am surrounded by the fans!
    You are really innovative, not to mention bold in your cooking style; I am really impressed!;)

  3. Mary says:

    This sounds great! I love shrimp but cooking them plain can get boring. What a fun way to crunch them up a bit while keeping the dish healthy!

  4. Oh my husband would love this – you have 2 of his all time favorite things in one dish. I wish I had pistachio’s left so I could make this tonight!

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