Get the latest content and program updates via The Insider from Life Time.
- 2 tbs. raw pepitas
- 2 cups pipián verde (recipe above)
- 1 1/2 lb. shrimp (21–25 count per pound), shelled and deveined
- 3/4 tsp. Diamond Crystal kosher salt or 1/2 tsp. regular kosher salt
- 1/4 tsp. freshly ground black pepper
- 2 tbs. fresh cilantro leaves
Heat a large skillet over medium heat. Once it’s hot, add the pepitas in a single layer.
Toast the seeds, stirring occasionally, for three to five minutes or until the pepitas are fragrant and you can hear them popping. Transfer the toasted pepitas to a plate to cool.
Pour the green mole sauce into the skillet. Cook until it’s simmering, about one to two minutes.
While the green mole sauce is heating up, toss the shrimp in a medium bowl with salt and pepper. Add the shrimp to the simmering green mole sauce. Cook, stirring, for three to five minutes or until the shrimp are cooked through.
Season to taste with extra salt and pepper if needed. Garnish with toasted pepitas and fresh cilantro before serving.
Photography by: Henry Fong
Recipe excerpted from Nom Nom Paleo: Let’s Go! Copyright January 2022 by Michelle Tam and Henry Fong. Published January 18, 2022, by Andrews McMeel Publishing. Reprinted with permission.