Repices Super Tasty Chimichurri Shrimp⠀

In just about 15 minutes from now, you can be enjoying these bright, zesty, chimichurri shrimp 😍⠀

o 2 lbs. Jumbo shrimp, peeled and deveined

For your Chimichurri sauce:
o 1/2 cup fresh flat leaf parsley leaves, stems removed
o 1/4 cup fresh cilantro leaves, stems removed
o 1/4 cup fresh mint leaves, stems removed
o 3 cloves fresh garlic, sliced
o 1/4 cup extra virgin olive oil
o 2 Tbsps red wine vinegar, or apple cider vinegar
Juice and zest of one lemon

o 1 small red chili, seeded and chopped
o 1/4 tsp black pepper
o 1 tsp sea salt

Place all your Chimichurri sauce ingredients into a small food processor or high speed blender, then pulse until small chopped and well combined.

Add half of this sauce over your raw shrimp and toss well to coat.
Heat a large non-stick skillet over medium heat. Cook shrimp in a single layer until pink and opaque. About 2 minutes per side.

Transfer your cooked shrimp to a large platter and immediately serve with remaining untouched Chimichurri sauce and additional fresh lemon wedges.
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