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Home / Blog / Chimichurri Shrimp With Saffron Cauliflower Rice

Chimichurri Shrimp With Saffron Cauliflower Rice

May 27, 2016 · 2 Comments

Chimichurri Shrimp With Saffron Cauliflower Rice

Oh man, I want to eat this chimichurri shrimp and saffron cauliflower rice for every meal! My chimichurri sauce is one of my absolute favorites, it’s so light and fresh and goes well with just about anything! Chimichurri and saffron are such a great combo, which is exactly why I can’t get enough of this recipe! Have you cooked with saffron before? It’s such a cool spice, the more you stir the cauliflower rice, the brighter and brighter yellow it becomes. I found my saffron at Trader Joe’s for a great deal, but I’ll link to it below on Amazon as well!

It’s been extra beautiful in California, and it’s making me so excited for summer! Summer fruit and veggies are also showing up at the farmers market, and I can’t wait to grill them all up for super easy dinners! Eating dinner outside on a warm summer night is the BEST!

Chimichurri Shrimp With Saffron Cauliflower Rice

One of the best inventions ever is Trader Joe’s pre-made cauliflower rice – have you tried it yet? Trader Joe’s was seriously brilliant with that one. I will literally never make my own cauliflower rice again! Of course cauliflower rice is super easy to make, but it does create a few extra dishes, which I’m always happy to avoid. 😉 Just in case you aren’t able to find pre-made cauliflower rice near you, I’ve included easy instructions below for making your own!

I hope you enjoy this recipe for chimichurri shrimp with saffron cauliflower rice!

Happy cooking!

Chimichurri Shrimp With Saffron Cauliflower Rice

Chimichurri Shrimp With Saffron Cauliflower Rice

Print Recipe
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Servings 2

Equipment

  • Stovetop
  • Barbeque

Ingredients
  

For the Chimichurri Sauce:

  • 1 cup packed fresh parsley
  • 1/4 cup packed fresh cilantro
  • 1/4 cup red onion, roughly chopped
  • 1/2 cup red bell pepper, roughly chopped
  • 3 garlic cloves, peeled (approximately 3 teaspoons)
  • 1/3 cup red wine vinegar
  • 1/4 cup olive oil
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 teaspoon sea salt

For the Shrimp:

  • 1 pound shrimp, peeled and deveined

For the Cauliflower Rice:

  • 1 medium head of cauliflower (approximately 8 cups riced – or use pre-made cauli rice)
  • 1 tablespoon ghee or coconut oil
  • 1/2 yellow onion, diced
  • 4-5 garlic cloves, minced
  • 1 teaspoon saffron threads
  • 2 tablespoons chicken or vegetable broth
  • sea salt, to taste

Instructions
 

  • To make the chimichurri sauce, place all of the ingredients into your food processor. Pulse until well combined.
  • In a large bowl, combine the shrimp with ¾ cup of the chimichurri sauce. Toss to combine and set aside for 20 minutes to marinade. If you're using wooden skewers to grill your shrimp, place them in a bowl of water to soak so that they won't burn while the shrimp is cooking.
  • While the shrimp marinades, let's make the cauliflower rice! You can "rice" the cauliflower two different ways – 1. Chop the cauliflower into small pieces and pulse in your food processor until it looks similar to rice in size. OR 2. If you don't have a food processor, you can use a box grater to grate the cauliflower.
  • Crumble the saffron threads into a small bowl with the broth, stir and set aside.
  • Melt the ghee or coconut oil in a large pan over medium heat. Once the pan is hot, add the onion to the pan and sauté until soft, about 4-5 minutes. Add the garlic to the pan and sauté until fragrant, about 30 seconds. Add the cauliflower rice to the pan, and sauté for 8-10 minutes, or until the rice is cooked to your liking. Add the saffron/broth mixture to the pan and stir well. Season with sea salt to taste.
  • Preheat your barbecue, or an indoor grill pan over medium heat. Thread the shrimp onto the skewers by piercing through the tail and the head. Discard the marinade.
  • Grill the shrimp for approximately 2-3 minutes per side, until they turn pink. Serve the shrimp alongside the saffron cauliflower rice and top with the extra chimichurri sauce. Enjoy!
Tried this recipe?Let us know how it was!

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Chimichurri Shrimp With Saffron Cauliflower Rice

Chimichurri Shrimp With Saffron Cauliflower Rice

Disclaimer: This post contains affiliate links, meaning that if you purchase something from one of my links, I will receive a small percentage, at no additional cost to you. I will only ever recommend products that I truly believe in, and that I use myself or find to be very valuable. Thanks for helping me to keep my blog up and running!

Blog, Dairy Free, Egg Free, Gluten Free, Lunch/Dinner, Nut Free, Paleo, Whole30 cauliflower rice, chimichurri sauce, healthy, Paleo, primal, saffron, shrimp

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  1. The Ultimate Paleo Prawn Recipes | Eat Drink Paleo says:
    June 13, 2016 at 7:31 am

    […] Chimichurri Shrimp With Saffron Cauliflower Rice from Living Loving Paleo […]

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  2. The Ultimate Paleo Prawn Recipes You Will Love says:
    September 8, 2016 at 8:08 am

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Hi! I’m Kristen.

After being diagnosed with an autoimmune disease at the age of 12, I’ve come to learn that while we don’t always have control over what happens to us, we can always control how we respond and what we do next.
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