MyNutriCounter / Pesto Risoni with Mango-Curry Shrimps



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.



Update Message: 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.

Tags: dinner, gluten-free, dairy-free, lunch, Mains

Revision: 1