gluten free•healthy
Grilled Shrimp with Pineapple Chimichurri.
Simple grilled shrimp skewers with a sweet and savory pineapple chimichurri sauce.
- Prep time
- 10 min
- Cook time
- 7 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 pounds large shrimp (shelled and deveined)
- olive oil
- 3/4 cup cilantro leaves
- 1 cup pineapple finely chopped
- 1/4 cup organic canola oil
- 2 Tablespoons lime juice
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- pinch or two red pepper flakes
- 2 Tablespoons vegan buttery spread (or regular butter, melted)
- salt and pepper
- rice for serving
Instructions
- 1
Make the chimichurri: Place the cilantro leaves, canola oil, salt, pepper, and lime juice in the food processor. Pulse until finely chopped. Put into a bowl and add pineapple and red pepper flakes. Set aside.
- 2
Heat your grill to medium high. Place the shrimp on skewers, and brush with olive oil and season with salt and pepper. Grill for 2-3 minutes on each side or until pink and opaque.
- 3
Place on a serving tray and brush withe melted vegan buttery spread and season with salt and pepper. Serve shrimp over rice with chimichurri sauce.