Description:
These keto chimichurri shrimp are juicy, tender, and packed with bold flavor. The shrimp are tossed in a fresh, garlicky chimichurri sauce made with herbs, olive oil, and a touch of acidity. Light, vibrant, and satisfying, this dish is perfect for a quick weeknight dinner or a healthy low-carb meal that doesn’t sacrifice taste.
Ingredients:
1 lb (450 g) large shrimp, peeled and deveined
3 tablespoons olive oil
3 cloves garlic, minced
½ cup fresh parsley, finely chopped
2 tablespoons fresh cilantro, finely chopped
1 tablespoon red wine vinegar or fresh lemon juice
½ teaspoon red pepper flakes (optional)
Salt and black pepper, to taste
Instructions:
In a bowl, mix olive oil, garlic, parsley, cilantro, red wine vinegar (or lemon juice), red pepper flakes, salt, and pepper to make the chimichurri sauce.
Heat a skillet over medium heat. Add a little olive oil.
Add the shrimp and cook for 2–3 minutes per side, until pink and cooked through.
Remove the skillet from heat and pour the chimichurri sauce over the hot shrimp. Toss well to coat.
Serve immediately, garnished with extra herbs if desired.
Serving tip:
Enjoy on its own, over cauliflower rice, or with a fresh keto-friendly salad.