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Chimichurri Shrimp with Plantains and Smoky Vegetables
This simple, healthy shrimp chimichurri with plantains and smoky vegetables is the perfect dinner recipe! Ready in under 20 minutes, it's gluten free, paleo, whole30, grain free, and full of flavor!
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.
Guacamole
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
Nutrition Information
Nutrition Facts
Amount per Serving
Calories
540
Fat
21
g
Carbohydrates
51
g
Fiber
12
g
Sugar
21
g
Protein
40
g
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database.
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