Pesto Risoni with Mango-Curry Shrimps


by: KrazyKiwi

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!


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serves: 2

For the Shrimps

150 g sized shrimps, peeled and deveined

1 tbsp olive oil

1/2 tsp curry powder

50 g ripe mango

1 tbsp lemon juice

pinch of salt

For the Risoni

100 g orzo

20 g cilantro

4 g garlic, peeled

1/2 tsp pepper

100 ml olive oil

1 tbsp lemon juice

1/2 tsp salt

Nutrition Facts
Pesto Risoni with Mango-Curry Shrimps

Servings Per Recipe: 2

Amount per Serving

Calories: 731

  • Total Fat: 54.4 g
  •     Saturated Fat: 7.5 g
  •     Trans Fat: 0 g
  • Cholesterol: 94.5 mg
  • Sodium: 1028.4 mg
  • Total Carbs: 44.5 g
  •     Dietary Fiber: 2.7 g
  •     Sugars: 5.3 g
  • Protein: 17.5 g

how is this calculated?

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1.   1. Bring a pot of water to a boil.

2.  2. Combine shrimp, olive oil, curry powder, lemon juice, and salt in a bowl. Set aside.

3.  3. Cook risoni for 8 minutes or until al dente.

4.  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.  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.  6. Drain the risoni and toss in a bowl with the cilantro pesto.

7.  7. Transfer risoni to a serving plate and top with the shrimps and mangos.

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