Simple Chimichurri Shrimp – a fast, healthy and flavorful recipe that can be turned into dinner, served over rice or cauliflower rice, or served up as an appetizer. Paleo, Gluten-free and full of amazing flavor!
These tasty little guys are so versatile. Prick them with mini forks like we do when catering– and Chimichurri Shrimp becomes a fast flavorful appetizer. Or serve them over a bowl of rice (or cauliflower rice) or even Everyday Quinoa and enjoy them as a simple delicious meal. Large shrimp or prawns are sauteed in a little olive oil, then gently tossed with vibrant zesty Chimichurri Sauce. And that’s it! It could not be easier or simpler!
Chimichurri sauce is a blend of fresh herbs- cilantro, parsley, lime juice, garlic and olive oil. Put the ingredients in a food processor, and pulse a few times while the shrimp are cooking on the stove, and you can actually have this done in about 15 minutes. It’s one of my personal favorites. Hope you like it! AND, if you are not a shrimp fan, this also tastes great on scallops or a white fish like sea bass or halibut. Give it a whirl and let me know what you think. Hope you have a delicious weekend!!
Simple Chimichurri Shrimp – a fast, healthy and flavorful recipe that can be turned into dinner, served over rice, cauliflower rice, Everyday Quinoa or served up as an easy appetizer! Paleo, Gluten-free and full of amazing flavor!
1 lb large raw shrimp or prawns ( 21–26 in a pound) peeled and deveined.
Heat oil in a large skillet over medium high heat. Add shrimp, and saute for 5 minutes. Turn heat down to medium low.
Make the Chimichurri Sauce. In a food processor, place garlic and onion, and pulse several times until chopped. Add cilantro ( stems are fine) and Italian parsley ( again, thin stems are fine), pulse again until chopped. Add oil, lime juice, smoked paprika (optional) and salt. Pulse until combined. Set aside in small serving bowl.
When shrimp are done, gently toss with ½ of the chimichurri sauce. (Trust me you will find other uses for the remainder…like on eggs, avocado toast, veggies or grilled chicken or fish ).
Chef and author of the whole-foods recipe blog, Feasting at Home, Sylvia Fountaine is a former restaurant owner and caterer turned full-time food blogger. She currently lives in the Pacific Northwest and shares seasonal, healthy recipes along with tips and tricks from her home kitchen.