Shrimp Chimichurri
Dinner · Argentine · Ready in 20 min · Serves 1
Quick-seared shrimp coated in vibrant chimichurri sauce with minimal prep. Omega-3 rich and perfectly portioned for cutting phases.
Per serving
- Calories
- 220
- Protein
- 26 g
- Carbs
- 4 g
- Fat
- 10 g
- Fibre
- 1 g
Vitamins and minerals, % of a day’s needs
- Iron20%
- Vitamin D1%
- B1293%
- Zinc30%
- Magnesium24%
- Omega-346%
- Folate20%
- Calcium14%
- Selenium125%
- Potassium13%
- Vitamin C71%
- Riboflavin10%
Worked out from the ingredients. How we work out our numbers
Ingredients
- 200 g Large prawns (peeled, deveined)
- 30 g Fresh parsley
- 10 g Fresh oregano
- 3 Garlic cloves
- 15 ml Apple cider vinegar
- 12 ml Extra virgin olive oil
- 1 pinch Chilli flakes
- 2 g Salt and black pepper
Method
- 1
Finely chop 30g parsley, 10g oregano, and 3 garlic cloves. Combine in a bowl with 15ml apple cider vinegar, 12ml olive oil, chilli flakes, salt, and pepper. Mix well and set aside.
- 2
Pat 200g prawns completely dry with kitchen paper. Season lightly with salt and pepper on both sides.
- 3
Heat a non-stick pan over medium-high heat until very hot (no oil needed). Add prawns in a single layer and cook for 2 minutes without moving them until they develop a golden crust.
- 4
Flip each prawn and cook for a further 1-2 minutes until they are pink throughout and just cooked through. Do not overcook.
- 5
Remove prawns from heat. Pour the chimichurri sauce over the hot prawns and toss gently to coat evenly. Serve immediately.
