It’s funny. I have always heard of chimichurri sauce but never knew what it was and one day recently, I plopped some ingredients into the blender and after my hubby tasted it, he said, “Oh, you made chimichurri sauce.” Well – there ya go. I guess that’s what I did and this is how this Chimichurri Shrimp & Cauliflower Rice came to fruition.
There’s not many things I don’t like with shrimp. I mean, it’s good on its own but when you add shrimp to recipes, it takes it up a notch. And add a spicy kick to it??? I’m all over it! This Chimichurri Shrimp & Cauliflower RIce fits the bill for all the things and it’s super easy to make!
I try to make meals that take 30 minutes or less and I think this meal comes together in 20 minutes! If you buy precooked shrimp, then you’re down to 15 minutes. Don’t you love when you can get a healthy meal on the table in minutes? Another shrimp recipe you can make in minutes is my Pesto Zucchini Noodles w/Garlic Shrimp – and it uses pre-made zucchini noodles so again, anything to make a meal a little bit easier and more “time on your side” friendly, I’m all for!
One thing I used to do is “rice” my own cauliflower and though it’s quite an easy job, it’s a bit messy because sometimes you get the little pieces flying out of the food processor and then of course, you have dishes to do. While buying prepackaged cauliflower rice and/or crumbles might be a bit more costly, I find that the time I save in the kitchen is well worth that extra $1 or $2, especially when you can make this delicious Chimichurri Shrimp & Cauliflower Rice in mere minutes! That’s just me but I really do understand the person that wants to save that buck or if you’re wanting to do it all from scratch. But just so you know, your local grocery store now carries these veggies ‘ready to go’ for rice or noodle needs and they are more cost effective than ones you might find at Whole Foods or finer grocery stores.
Double up and prep this ahead so you’ve got a bowl of this Chimichurri Shrimp & Cauliflower Rice hanging out in your fridge. It’s perfect for lunch for the week or on a night you don’t want to cook at all! And don’t forget to make it your own – you don’t like shrimp??? Add cooked chicken or chunks of beef! Let me know what you do ….I love to see the tweaks you make. I might want to try them too!
Chimichurri Shrimp & Cauliflower Rice
Ingredients:
1 – 12 oz package Cauliflower & Broccoli Crumbles/“Rice”
1 – 12 oz package Fried Cauliflower Crumble Blend
1 12oz. bag of frozen shrimp, tails removed & deveined (40-50 pieces)
1/2 cup cilantro
1/2 cup parsley
1/3 cup sliced jalapeño (I used canned)*
1/2 cup light flavored olive oil
1/4 of medium onion
3 garlic cloves
1 heaping tbsp ghee or butter
Directions:
In a large pan, heat ghee or butter. Add in both cauliflower crumble packages. Stir to combine and heat through, stirring occasionally. (If using frozen packages, I would defrost and let drain before using in recipe).
Let shrimp sit in colander to drain any excess water. Pat dry if needed.
Once heated through, add in shrimp. Toss to warm shrimp up with cauliflower mix.
In a blender, add the cilantro, parsley, olive oil, garlic, onions and jalapeños. Whirl to a creamy sauce.
Pour the chimichurri sauce into the “rice” pan and stir to combine.
Eat!
*If you don’t like it too spicy, make sure seeds are removed from jalapeños before adding to blender. If it’s still to spicy, whirl in a 1/4 cup cashew or almond milk to tame it a little.
