Risoni Recipes by MyNutriCounter

Pesto Risoni with Mango-Curry Shrimps

Pesto Risoni with Mango-Curry Shrimps

If you want a scrumptious meal that’s ready in 10 minutes which is not only mouth-wateringly delicious, but that’s also nutrient rich and balanced, then this pesto risoni with mango-curry shrimps is the recipe for you!

Risoni Recipes by MyNutriCounter

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  • Serves


  • Prep

    0 mins

  • Cook

    10 mins

  • Total Time

    10 mins

  • Dietary

    DF, GF


For the Shrimps

  • 150g/5.25oz shrimps/prawns, peeled, deveined
  • 15ml/1 tbsp olive oil
  • 1/2 tsp curry powder
  • 50g/2oz ripe mango, cut into small cubes
  • 15ml/1 tbsp lemon juice
  • pinch of salt

For the Risoni

  • 100g/3.5oz risoni, uncooked
  • 20g/0.75oz cilantro/coriander
  • 4g/0.15oz garlic, peeled, crushed
  • 1/2 tsp pepper
  • 100ml/3.5fl oz olive oil
  • 15ml/1 tbsp lemon juice
  • 1/2 tsp salt


1.    Bring a pot of water to a boil.
2.    Combine shrimp, olive oil, curry powder, lemon juice, and salt in a bowl. Set aside.
3.    Cook risoni for 8 minutes or until al dente.
4.    While pasta is boiling, prepare the pesto. Combine cilantro, garlic, pepper, olive oil, lemon juice, and salt in a food processor and pulse until smooth. Set aside.
5.    Cook the shrimp. In a lightly oiled pan, add the shrimps together with the marinade. Cook for two minutes on one side. Flip the shrimps and add in the mangos. Cook for another 2 minutes.
6.    Drain the risoni and toss in a bowl with the cilantro pesto.
7.    Transfer risoni to a serving plate and top with the shrimps and mangos.

Dairy-free, Dinner, Gluten-free, Lunch, Mains

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