Gluten-free, Dairy-free, Paleo, Whole30

Chimichurri Shrimp

Every time I make chimichurri I praise Argentinians for creating such a beautiful, yet simple, sauce to drown my food in. There really is nothing I love more than ground fresh herbs mixed with aromatic crushed garlic, red wine vinegar, and sea salt. You’ll appreciate the leftovers: The sauce pairs amazingly with most other seafood as well as grilled beef and pork, and can be drizzled over roasted vegetables, eggs, and baked potatoes.

Serves 4

• 1 cup firmly packed fresh parsley leaves plus additional leaves for garnish
• ¼ cup firmly packed fresh cilantro leaves
• ¼ cup firmly packed fresh oregano
• ½ cup extra-virgin olive oil
• 2 tablespoons red wine vinegar
• 1 tablespoon fresh lemon juice
• 3 cloves garlic, minced
• 1 small shallot, diced
• ½ teaspoon salt
• ½ teaspoon red pepper flakes
• 1 to 1½ pounds large raw shrimp, peeled and deveined
• Cooked quinoa or Cauliflower Rice, for serving

Combine the parsley, cilantro, oregano, olive oil, vinegar, lemon juice, garlic, shallot, salt, and pepper flakes in a blender or food processor. Pulse for 10 to 15 seconds. Pour half of the chimichurri in an airtight container and store in the fridge to use throughout the week. It will keep for up to 5 days.

In a skillet over medium-high heat, add 1 tablespoon of the remaining chimichurri. Add the shrimp and cook for 2 to 3 minutes per side, depending on the size. Add the rest of the chimichurri to the shrimp and toss to coat. Serve over quinoa or cauliflower rice with parsley leaves for garnish.