Shiso Shrimpy and Grilled!


shiso leavesAdventures in the kitchen can only be accomplished if you spread your wings and buy stuff that is “unfamiliar”.  I recently stopped in at my local Asian Market and I happened upon a lot of interesting produce…one thing namely were some Shiso Leaves.  I wasn’t sure what to do with them, but I threw them in my basket.  As usual, I went home and Googled what the heck I had just purchased!  It seems like these leaves are often used in soups; however, after reading the description of the flavor, I had to try this in a pesto.
Shiso Shrimpy!


  • 10-12 Shiso leaves (approximately 1/4 cup) or mint leaves
  • 1/4 cup parsley
  • 1/4 cup pistachios
  • 1/2 teaspoon sea salt
  • 2-3 cloves of garlic
  • 1 tablespoon coconut aminos
  • 1/4 cup sesame oil
  • 1/2 teaspoon lime juice
  • 1-2 teaspoons olive oil
  • 1 pound shrimp, shelled and deveined
  • 5 wooden skewers, soaked for 1 hour


  1. In a food processor or blender, add shiso leaves, parsley, pistachios, salt, garlic, coconut aminos, sesame oil, lime juice, and olive oil.
  2. Using half of this pesto mixture, brush on the shrimp.  Refrigerate for one hour.
  3. Skewer 4 shrimp per stick.
  4. Grill/cook for 4-5 minutes per side.  Brush the additional pesto per side while grilling.
  5. Garnish with additional parsley, optional.
  6. Enjoy!

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