Chimichurri shrimp with plantains and smokey veggies is bursting with flavor and will satisfy your Mexican cravings! You are going to love this healthy simple meal. Ready in about 20 minutes, so easy to prepare extra chimichurri shrimp for lunch tomorrow as well. Gluten free, grain free, paleo, Whole30 and delicious.
Ever since we started The Healthy Dish I’ve been in recipe testing mode which hasn’t left much time for posting recipes. But this chimichirri shrimp is so perfect I just had to share this simple recipe with you. The chimichurri sauce is seriously so tasty you can make extra and put it over shredded chicken or salmon for another tasty meal!!
Plantains are a great source of healthy carbs and are so filling! Plus if you wait until they are nice and ripe they are slightly sweet and caramelize during cooking. Dave is still obsessed with the plantain chips from Trader Joe’s so you could also use those in this dish, although I think he would be upset that I took his chips lol!
Now that it’s been in the 80’s for a few days I’m craving lighter, summer foods and the first thing I think of is shrimp. Shrimp takes about 5 minutes to make and is packed with lean protein and it’s one of my favorite foods. Dave doesn’t eat shrimp so this was all for me (woohoo). Chimichurri shrimp has to be on your list of must make items this summer!
There are a few perks of having to buy in bulk – leftover avocado, cilantro and parsley. It’s cheaper to buy bags of 10 than the 4-5 that I need, so with the extra I get to make tasty sauces like this chimichurri! Oh and I’ve been making guacamole like its my part time job, because well it kind of is! I love cooking for others and I can happily report that I have been getting feedback that the healthy food is being enjoyed not only by the women in my gym but by their children and their husbands (woohoo!!). It’s seriously the best feeling in the world, I feel fulfilled and like I’m doing exactly what I’m suppose to be doing in life!
Dave and I are still working out a few of the kinks and I hope to be able to get back to a regular posting schedule soon. What I would love to hear from you is what kind of recipes are you looking for from me? Gluten free recipes? Easy dinner recipes? Simple healthy snacks? Please let me know so I can continue to bring you value! Until then, I will leave you with this super simple chimichurri shrimp dinner recipe!
Chimichurri Shrimp with Plantains and Smoky Vegetables
- 1 garlic clove mined
- juice of 2 limes
- 1 cup cilantro chopped
- 1/2 cup parsley chopped
- 1 tbs. olive oil
- 1-2 tbs. water
- 1/2 tsp. salt
- 2 avocado
- 1 lime juiced
- 1 tsp garlic
- 1/2 tsp salt
- 5-6 grape tomatoes chopped
- 2 tbs. red onion chopped
- 1/4 cup cilantro chopped
- Combine the chimichurri ingredients in the food processor and process until smooth
- Peel the skin from the plantains, and sliced into 1/2 inch disks.
- Allow a large skillet to get hot, spray with non-stick spray and add the plantains, being careful not to crowd the pan. You will likely need to do this in 2 batches. Allow the plantains to cook for 2-3 minutes then flip them over once you notice they are browning. Flip and cook 2-3 minutes. Remove from heat.
- While the plantains are cooking, chop the red bell pepper and onion. Once the plantains are finished, add the onion and red bell pepper to the hot skillet. Cook over medium heat for 5-6 minutes until peppers become slightly soft and onion starts to soften. Add the cumin, garlic powder, and salt. Cook 1-2 minutes. Remove from heat and transfer to a serving dish.
- Spray the skillet with non-stick spray and add the shrimp. Cook 2 minutes, flip and cook 2-3 minutes on the other side. Once the shrimp begin to curl up, they are done.
- Add the shrimp to a bowl and add half of the chimichurri sauce. Stir well to coat the shrimp.
- Serve the shrimp with the plantains and the smokey vegetables.
- Remove the flesh from the avocado and mash with a fork. Add it to a dish with the rest of the guacamole ingredients, and stir well. Serve immediately
What about you?
- What food automatically reminds you of summer?
- What would you make with a ton of leftover avocado, parsley and cilantro?
- Do you like your guacamole chunky or smooth?