Chimichurri shrimp power bowls are filled with plantains and smokey veggies for an exciting meal ready in 20 minutes! Gluten free, grain free, paleo, and Whole30 friendly, this is the perfect weeknight meal or meal prep lunch!
What is in the Chimichurri Shrimp Power Bowls?
- Shrimp coated in chimichurri sauce
- Ripe pan fried plantains
- Red bell peppers and onions coated in cumin and paprika
What is Chimichurri sauce?
Chimichurri sauce is one of my favorite ways to use leftover herbs! The base of the sauce is fresh cilantro and parsley along with fresh garlic and lime juice! It can be used just like pesto, and is packed full of flavor! You can also add some spice to chimichurri sauce with fresh peppers or red pepper flakes!
Chimichurri sauce can be made ahead of time and used to coat the shrimp after cooking or even frozen for later use! I like to freeze the chimichurri sauce in individual servings using an ice cube tray. Once frozen you can store the cubes in a zip lock bag!
How do you make pan fried plantains?
Plantains are a great source of healthy carbs and are so filling! The plantains help these chimichurri shrimp power bowls keep you nice and full for hours! An added bonus, once plantains are ripe they are slightly sweet and caramelize during cooking, making them the perfect compliment to chimichurri shrimp.
- To make pan fried plantains, first you need to peel away the thick skin from the plantain. The skin is thicker than bananas so you cannot just peel it away like a banana. Instead, use your knife to score the side of the plantain to remove the skin. Use your thumb to pull the thick skin from the plantain.
- Once the skin is removed, chop the plantain into 1 inch slices.
- Preheat a cast iron or non-stick skillet over medium low heat for a few minutes. Add a high heat oil like avocado oil or coconut oil and add the plantains. Let the plantains cook for 3-4 minutes, giving the plantain time to caramelize. Do not walk away, these burn quickly.
- Flip the plantains and cook another 2-3 minutes. Remove from the pan to prevent the plantains from burning.
- You will likely need to cook the plantains in batches.
How do you make homemade guacamole for these chimichurri shrimp power bowls:
The best guacamole starts with ripe avocados! How to tell if your avocado is ripe? First, a ripe avocado should have almost black skin, not green. Second, take the little stem out from the avocado and look at what color the flesh is under the skin. If it’s very dark or black the avocado has gone bad. Last, give it a very gentle squeeze. The avocado should still be firm. If it’s very soft, it’s gone to the dark side.
Good guacamole needs lime juice to keep the avocado from turning brown! Use a lime juicer to get the most juice out of your limes!!
Make sure to season the guacamole with garlic powder and salt. I find that fresh garlic is too overpowering. Also fresh chopped red onion and tomatoes are my favorite addition to guacamole.
If you love these chimichurri shrimp power bowls you should try:
- Oven baked Sweet Potato Fries with Chimichurri Sauce
- Plantain Black Bean Burgers
- 10 minute Vegan Black Bean Soup
- Cilantro Lime Cauliflower Rice
- Green Cauliflower Rice
Chimichurri Shrimp with Plantains and Smoky Vegetables
- 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?