Healthy Chimichurri Shrimp Appetizer

• Gluten free
• Paleo

• Seafood

  • 2 lb Shrimp, fresh or frozen large

• Produce

  • 2 cups Cilantro, fresh
  • 2 Garlic clove
  • 1 tsp Onion powder
  • 2 cups Parsley, fresh

• Condiments

  • 1 tbsp Lemon juice
  • 2 tsp Sriracha sauce or other favorite hot sauce

• Baking & Spices

  • 1/4 tsp Pepper
  • 1/2 tsp Salt + more

• Oils & Vinegars

  • 1/4 cup Olive oil + more

Found on kimscravings.com

Description

Ingredients

• 2 cups fresh parsley
• 2 cups fresh cilantro
• 2 garlic clove, peeled
• 2 teaspoons sriracha sauce or other favorite hot sauce
• ¼ cup olive oil + more for cooking shrimp
• 1 tablespoon lemon juice
• 1 teaspoon onion powder
• ½ teaspoon salt + more to taste
• ¼ teaspoon pepper
• 2 lbs. fresh or frozen large shrimp, thawed and peeled

Directions

• Add fresh parsley and cilantro to a blender or food processor. Pulse for a couple of seconds until the herbs are finely chopped.
• Then add all other ingredients and pulse again into a well combined sauce. Add extra oil if necessary. Check the seasoning and add extra salt, hot sauce or lemon juice to taste as preferred. Place the chimichurri to the side.
• Heat about 2 teaspoons olive oil in a large nonstick skillet over medium-high heat. Once hot, add shrimp and season with a pinch of salt & pepper.
• Cook shrimp about 3 mins, then flip and add about a tablespoon chimichurri to the top of each shrimp. Continue to cook, stirring shrimp around for about 2-3 mins more and until shrimp are thoroughly cooked. Shrimp cook VERY quickly and are easy to overcook. Once they are pink on both sides, remove them from the skillet to a large plate lined with a paper towel.
• After all shrimp are cooked, transfer to a serving dish and serve with toothpicks, warm or at room temperature.