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Grilled shrimp with pineapple chimichurri. An easy and flavorful summer meal! #seafood #glutenfree

Grilled Shrimp with Pineapple Chimichurri.

Kelly Roenicke
Simple grilled shrimp skewers with a sweet and savory pineapple chimichurri sauce.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 7 minutes
Total Time 17 minutes
Course Entree
Cuisine gluten free, Grain Free
Servings 4
Calories 414 kcal

Ingredients
  

  • 2 pounds large shrimp shelled and deveined
  • olive oil
  • ¾ cup cilantro leaves
  • 1 cup pineapple finely chopped
  • ¼ cup organic canola oil
  • 2 Tablespoons lime juice
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • pinch or two red pepper flakes
  • 2 Tablespoons vegan buttery spread or regular butter, melted
  • salt and pepper
  • rice for serving

Instructions
 

  • 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.
  • 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.
  • 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.

Nutrition

Calories: 414kcalCarbohydrates: 6gProtein: 46gFat: 21gSaturated Fat: 2gCholesterol: 571mgSodium: 2100mgPotassium: 242mgSugar: 4gVitamin A: 495IUVitamin C: 32.1mgCalcium: 334mgIron: 5mg
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