Chimichurri Shrimp Bowls
These Chimichurri Shrimp Bowls are so full of flavor and so easy to make. Tons of herbs, garlic, oil, vinegar, and lime juice make a delicious sauce that is slathered over shrimp and served with quinoa, avocado and limey cabbage.
Print
Pin
Servings: 2 servings
Ingredients
- 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
Instructions
- 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.
Video
Nutrition Estimate
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