- 1 lb large shrimp peeled and deveined
- 1 tablespoon olive oil
For the chimichurri (makes about 1 cup):
- 1 large shallot diced (¼ cup)
- 3 cloves garlic diced
- 1 cup fresh parsley
- 1 cup fresh cilantro
- ½ cup olive oil
- ¼ cup red wine vinegar
- 2 teaspoon fresh lime juice
- ½ teaspoon kosher salt
- ¼ tsp black pepper
To serve:
- 2 cups cooked quinoa
- 1 avocado
- ½ cup purple cabbage
- 1 tsp fresh lime juice
Heat a skillet over medium heat and add 1 tablespoon olive oil. When hot, add the shrimp and cook 3-4 minutes per side until no longer translucent. Set aside.
While the shrimp are cooking, combine the shallot, garlic, cilantro, parsley, olive oil, red wine vinegar, lime, salt and pepper.
Toss the cooked shrimp with ½ of the chimichurri sauce.
Serve the shrimp over cooked quinoa with avocado, limey cabbage, a drizzle of extra chimichurri sauce, and a lime wedge.
Calories: 1126kcal | Carbohydrates: 58g | Protein: 43g | Fat: 82g | Saturated Fat: 11g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 56g | Trans Fat: 1g | Cholesterol: 286mg | Sodium: 1918mg | Potassium: 1408mg | Fiber: 14g | Sugar: 5g | Vitamin A: 3886IU | Vitamin C: 70mg | Calcium: 240mg | Iron: 7mg
Course: Dinner, Lunch/Dinner
Cuisine: Argentinian
Keyword: Shrimp