Grilled Shrimp with Chimichurri Sauce & Coconut Rice

coconut milk

🥗Healthier: almond milk

💰Cheaper: regular milk

Almond milk is lower in calories and can be used for a lighter version.

shrimp

🥗Healthier: chicken breast

💰Cheaper: tofu

Tofu provides a plant-based protein alternative.

Drain and rinse the jasmine rice in cold water using a fine mesh strainer.

In a medium pot, combine water, coconut milk, rice, and salt. Stir well with a spatula.

Bring to a boil, then reduce heat to low. Cover and cook for 15 minutes.

Turn off heat and let sit (covered) for 5 minutes.

Fluff with a fork and squeeze in the juice of half a lime. Set aside as the base for the dish.

Rinse and pat shrimp dry with paper towels.

In a bowl, toss shrimp with olive oil and enough smoked paprika to coat and add color.

Thread shrimp onto skewers.

Grill over medium-high heat for about 3 minutes per side, or until opaque and no longer translucent.

Add all chimichurri ingredients to a food processor.

Pulse until well blended but still slightly textured.

Drizzle over grilled shrimp and rice before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens