Chimichurri Shrimp on Cauliflower Rice (GF, Paleo)
I fell in love with Chimicchuri sauce in Bali. I went back several times to a small restaurant on the beach where you could pick out your fish and they would grill it in front of you on an open fire and then serve it simply with fresh Chimichurri sauce. While I can’t recreate those awe inspiring sunsets, this meal helps me to return back to that incredible place.
This recipe is delicious and is also packed with highly detoxifying ingredients that boost liver function and bind heavy metals so that they can be excreted from the body. Chimichurri sauce also has multiple prebiotic ingredients that feed our good gut bugs for healthy and efficient digestion!
- 1 Bag Cauliflower Rice (I used Trader Joe’s Brand)
- 1 lb Wild Caught Shrimp
- 2 Cups Chimichurri Sauce (recipe below)
In a blender or food processor blend together:
- 1 cup Parsley (stems removed)
- 1 cup Cilantro (stems removed)
- 1 Shallot (or ⅓ Red Onion)
- 2 Cloves Garlic
- ½ cup Olive Oil (or 1 cup if not using avocado oil)
- ½ cup Avocado Oil
- ¼ cup Red Wine Vinegar
- Juice of 1 Lime
- Red Pepper Flakes
To Make Cauliflower Rice:
For this recipe I used the store bought (Trader Joe’s) pre-chopped organic cauliflower rice, they sell fresh and frozen versions! Cook to the indicated guidelines (or do what I did and saute for 5-7 minutes in coconut oil with salt, pepper, turmeric and paprika).
To Make Shrimp:
Once your sauce is ready to go, add some coconut oil or avocado oil to a pan and sauté your shrimp (preferably wild caught) on medium heat, for 3-5 minutes until orange, not browned! Shrimp cook very quickly so be warmed. Divide your cauliflower rice into two bowls, top evenly with shrimp and pour desired amount of Chimichurri sauce on top. Voila!