Chimichurri Shrimp with Coconut Rice
Sautéed shrimp are quickly cooked and paired with chimichurri sauce, an acidic herb-based sauce that looks similar to pesto and is originally from Argentina.
Ingredients
- 1 cup jasmine rice rinsed and drained
- 14 ounce coconut milk
- pinch kosher salt kosher salt
- 0.5 cup cilantro finely chopped
- 0.5 cup flat-leaf parsley finely chopped
- 1 small Fresno pepper seeds removed and finely chopped
- 2 tablespoons shallot minced
- 0.5 cup extra-virgin olive oil plus 2 tablespoons, divided
- 2 tablespoons red wine vinegar
- 0.5 teaspoon dried oregano
- 1 pound large shrimp peeled and deveined
- as needed freshly ground black pepper black pepper
Instructions
- Rinse the jasmine rice under cold water until it runs clear.
- Combine rinsed rice, coconut milk, and a pinch of kosher salt in a saucepan and bring to a gentle simmer.
- Reduce heat to low, cover, and cook for about 15-18 minutes until the liquid is absorbed and rice is tender.
- Prepare the chimichurri by mixing cilantro, parsley, Fresno pepper, shallot, olive oil, red wine vinegar, dried oregano, and kosher salt.
- In a skillet over medium heat, add 2 tablespoons of olive oil, then add shrimp and season with salt and black pepper.
- Cook for 2-3 minutes until shrimp turn pink and opaque.