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Heat oil in a large skillet over medium high heat. Add shrimp, and saute for 5 minutes. Turn heat down to medium low.
Make the Chimichurri Sauce. In a food processor, place garlic and onion, and pulse several times until chopped. Add cilantro ( stems are fine) and Italian parsley ( again, thin stems are fine), pulse again until chopped. Add oil, lime juice, smoked paprika (optional) and salt. Pulse until combined. Set aside in small serving bowl.
When shrimp are done, gently toss with ½ of the chimichurri sauce. (Trust me you will find other uses for the remainder…like on eggs, avocado toast, veggies or grilled chicken or fish ).
Serve over rice, cauliflower rice, pasta, Everyday Quinoa or as an appetizer with mini forks.