Spinach-Cilantro Chimichurri Shrimp
Ingredients
- ¾ cup packed baby spinach
- ¾ cup packed cilantro leaves
- 2 cloves garlic, minced
- ½ tsp salt
- ¼ tsp crushed red pepper
- 3 Tbsp red wine vinegar
- 6 Tbsp olive oil
- 1½ Tbsp butter
- 1 lb peeled and deveined, large raw shrimp
- 1 (12-oz) pkg frozen riced cauliflower
Instructions
- Process spinach, cilantro, garlic, salt, and red pepper in a food processor until smooth. With processor running, pour vinegar through food chute. Slowly add oil, processing until smooth.
- Melt butter in a large nonstick skillet over medium heat; add shrimp, and cook 2 to 3 minutes per side or until shrimp turn pink.
- Add chimichurri sauce; cook 1 minute, stirring constantly.
- Meanwhile, cook cauliflower rice according to package directions. Serve shrimp over cauliflower rice.
Nutritional Information
| Main | Total | |
| Servings | 3 | |
| Calories |
465
|
465
|
| Fat (g) | 34 | 34 |
| Sat. Fat (g) | 8 | 8 |
| Protein (g) | 34 | 34 |
| Carb (g) | 5 | 5 |
| Fiber (g) | 3 | 3 |
| Sodium (mg) | 783 | 783 |
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