Chimichurri Shrimp
Ingredients
- 1 cup packed baby spinach
- 1 cup packed cilantro leaves
- 3 cloves garlic, chopped
- 1 tsp salt, divided
- ½ tsp crushed red pepper
- ¼ cup red wine vinegar
- ½ cup plus 2 Tbsp olive oil, divided
- 2 (10-oz) pkg frozen riced cauliflower
- 1½ lb peeled and deveined, large raw shrimp
- ½ tsp pepper
Instructions
- Process spinach, cilantro, garlic, ½ tsp salt, and red pepper in a food processor until finely chopped.
- With processor running, pour vinegar through food chute. Slowly add ½ cup oil, processing until smooth.
- Cook cauliflower according to package directions.
- Meanwhile, sprinkle shrimp with ½ tsp salt and pepper. Cook shrimp in 2 Tbsp hot oil in a large nonstick skillet over medium heat 2 to 3 minutes per side or until done.
- Add chimichurri sauce; cook 1 minute, stirring constantly, until thoroughly heated. Serve shrimp over cauliflower.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
309
|
309
|
| Fat (g) | 24 | 24 |
| Sat. Fat (g) | 3 | 3 |
| Protein (g) | 18 | 18 |
| Carb (g) | 7 | 7 |
| Fiber (g) | 3 | 3 |
| Sodium (mg) | 586 | 586 |
| T. Sugs (g) | 2 | 2 |
| A. Sugs (g) | 0 | 0 |
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