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+ servings

Pesto Shrimp Arepas with Pickled Cabbage

Arepas stuffed with basil parsley walnut pesto shrimp and a tart quick pickled cabbage
Prep Time20 mins
Cook Time20 mins
pickle1 d
Total Time1 d 40 mins
Servings: 3 arepas


  • 2 cups shredded red cabbage
  • 1 cup red vinegar
  • salt pepper, oregano, and garlic
  • 1 bunch basil
  • 1 bunch parsley
  • 2 cloves garlic
  • 1/2 cup toasted walnut peices
  • 1/2 cup grated parm
  • 1/4 cup olive oil
  • salt and pepper
  • 1 pound shrimp peeled and deveined
  • Harina PAN or other brand of arepa flour par-cooked cornmeal


  • Make the cabbage - Mix everything in a jar and add a little water to cover the cabbage. Cover and put in the fridge overnight.
  • Make the pesto - put everything into a blender or food processor and process until smooth.
  • Make the shrimp - Toss them in a hot pan with a little oil or butter and season with salt and pepper. Cook about 3 minutes until cooked through. Toss in a bowl with the pesto.
  • Make the arepas - Mix the corn flour according to the package instructions and make them into flat rounds of dough. Cook in a dry pan on high heat on both sides for about 5 minutes per side to brown. Split with a fork like an english muffin.
  • Fill the arepas with the shrimp and cabbage and serve.