Ingredients
Rice
- 1 and 1/2 cups uncooked rice
Slaw
- 1 lb broccoli slaw or coleslaw mix (about 6-8 cups)
- 1/2 cup Chimichurri sauce
Shrimp
- 1 lb shrimp, peeled and deveined
- 1 tbsp olive oil or avocado oil
- 2 tbsp Chimichurri sauce (for coating shrimp)
- Additional chimichurri sauce for topping
Instructions
- Make the rice: Prepare the rice according to package directions, cooking until tender and fluffy. Set aside and keep warm.
- Make the slaw: In a large bowl, combine the broccoli slaw or coleslaw mix with 4 tablespoons of chimichurri sauce. Toss well to ensure the slaw is evenly coated. Set aside to marinate lightly.
- Prepare the shrimp: Heat a skillet over medium-low heat and add the olive or avocado oil. Place the shrimp in a single layer and cook for 2-3 minutes until pink on one side. Flip the shrimp and cook for another 2-3 minutes until fully cooked through and opaque.
- Coat the shrimp: Remove the cooked shrimp to a bowl and immediately add 2 tablespoons of chimichurri sauce. Toss to evenly coat the shrimp with the flavorful sauce.
- Assemble the bowls: Spoon cooked rice into each serving bowl, top with a portion of chimichurri-coated shrimp, followed by the dressed slaw. Drizzle additional chimichurri sauce on top if desired. Serve immediately and enjoy this vibrant, wholesome meal.
Notes
- You can substitute broccoli slaw with traditional coleslaw mix or shredded cabbage if preferred.
- For a spicier kick, add chopped chili flakes to the chimichurri sauce before tossing.
- If you want to make this gluten free, ensure that your chimichurri sauce and coleslaw mix are free from gluten-containing additives.
- Cooking shrimp on medium-low heat helps prevent them from becoming rubbery and ensures they’re tender.
- Leftover chimichurri sauce can be stored in the fridge for up to 1 week.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Latin American
- Diet: Low Fat
