Go Back
+ servings

Chimichurri Shrimp With Saffron Cauliflower Rice

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

Equipment

  • Stovetop
  • Barbeque

Ingredients
  

For the Chimichurri Sauce:

For the Shrimp:

  • 1 pound shrimp, peeled and deveined

For the Cauliflower Rice:

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!