Chimichurri Shrimp
Chimichurri Shrimp ~ this can be a low carb and paleo friendly appetizer, or a comforting 30-minute meal when you pair it with pasta, couscous, or warm toasty bread. You'll be amazed at the vibrant flavor of this easy shrimp recipe!
Servings: 4 servings
Ingredients
- one batch chimichurri sauce, recipe here
- 1 pound raw shrimp, shelled and veined, leave tails on
- 3 Tbsp olive oil
- salt
- fresh cracked black pepper
Instructions
- Toss the shrimp with the olive oil, salt, and pepper. Heat a large skillet on medium heat, and when it is hot, add the shrimp in a single layer. Cook just until the shrimp curl and turn pink, then flip and cook for another minute. Remove from heat.
- Spread the chimichurri sauce in a casserole dish, serving dish, or skillet, and nestle the cooked shrimp down into the sauce.
- Serve with crusty bread for dipping, or serve over rice, couscous, or pasta.
Notes
- If you've got leftover fresh herbs, don't let them go to waste --- I'll show you How to Dry Herbs in the Microwave!
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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