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2 lbs. Jumbo shrimp, peeled and deveined
Chimichurri sauce
1/2 cup fresh flat-leaf parsley leaves, stems removed
1/4 cup fresh cilantro leaves, stems removed
1/4 cup fresh mint leaves, stems removed
3 cloves fresh garlic, sliced
1/4 cup extra virgin olive oil
2 Tbsps red wine vinegar, or apple cider vinegar
Juice and zest of one lemon
1 small red chili, seeded and chopped
1/4 tsp black pepper
1 tsp sea salt
1
Place all your Chimichurri sauce ingredients into a small food processor or high speed blender, then pulse until small chopped and well combined.
2
Add half of this sauce over your raw shrimp and toss well to coat.
3
Heat a large non-stick skillet over medium heat. Cook shrimp in a single layer until pink and opaque. About 2 minutes per side.
4
Transfer your cooked shrimp to a large platter and immediately serve with remaining untouched Chimichurri sauce and additional fresh lemon wedges.
Top over Riced Cauliflower
http://www.hallandjanet.com/recipes/2019/10/24/riced-cauliflower/
4-6 servings
Under 5 carbs per serving
Nutrition info from: https://www.verywellfit.com
Nutrition Facts
0 servings
Serving size
CategoryLow Carb
Ingredients
2 lbs. Jumbo shrimp, peeled and deveined
Chimichurri sauce
1/2 cup fresh flat-leaf parsley leaves, stems removed
1/4 cup fresh cilantro leaves, stems removed
1/4 cup fresh mint leaves, stems removed
3 cloves fresh garlic, sliced
1/4 cup extra virgin olive oil
2 Tbsps red wine vinegar, or apple cider vinegar
Juice and zest of one lemon
1 small red chili, seeded and chopped
1/4 tsp black pepper
1 tsp sea salt
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