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Chimichurri Shrimp With Saffron Cauliflower Rice

Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Servings 2


  • Stovetop
  • Barbeque


For the Chimichurri Sauce:

For the Shrimp:

  • 1 pound shrimp, peeled and deveined

For the Cauliflower Rice:


  • 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!
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