Chimichurri Shrimp
This Chimichurri Shrimp recipe is fast, healthy, and flavorful! Turn into a quick dinner, served over rice or cauliflower rice, or served up as an appetizer. Low-carb and easy!
Ingredients
- 1 lblarge raw shrimp or prawns ( 21-26 in a pound) peeled and deveined
- 2 tspolive oil
- salt and pepper to taste
- 1 bunchcilantro or about 1 cup packed (small stems ok)
- 1 bunchitalian parsley- about 1 cup packed (thin stems ok)
- ¼ cupfresh lime juice (1-2 limes)
- ½ cupolive oil
- ¼ cupchopped onion
- 2garlic cloves
- ½ tspsalt
- optional additions: ½ tsp smoked paprika, pinch cayenne, a few slices of jalapeno, fresh oregano
Directions
- 1
Make the Chimichurri Sauce. In a food processor, place garlic and onion, (or chop everything finely by hand) and pulse several times until chopped. Add cilantro (stems are fine) and Italian parsley ( again, thin stems are fine), pulse again until chopped. Add olive oil, lime juice, smoked paprika (optional) and salt. Pulse until combined. Set aside in small serving bowl.
- 2
Pat the shrimp dry and season with salt and pepper. Heat oil in a skillet over medium-high heat. Carefully place the shrimp in the hot skillet, with space around each one. Let the first side sear until golden, then turn—do not fiddle with them. Once they form the letter “C,” turn the heat off. If they form a complete circle, they are on their way to being overdone.
- 3
When the shrimp are done, gently toss them with half or some of the chimichurri sauce.
- 4
Serve over jasmine rice, cauliflower rice, pasta, Everyday Quinoa or as an appetizer with mini forks.