Chimichurri Prawns
Chimichurri Prawns
This wholesome prawn dish is packed with flavour and goodness. Prawns are a great source of protein and are rich in key nutrients like zinc, iodine and vitamin B12 to support energy production and immune function. The fresh chimichurri sauce not only adds a punch of herby flavour, but also delivers protective antioxidants and anti-inflammatory compounds from ingredients like parsley, coriander, garlic, chilli and olive oil. This is delicious served as a starter or with steamed jasmine rice, as taco filler or tossed with a salad.
Servings
4
Prep time
Cook time
Recipe
Ingredients
- ¼ cup coriander leaves, finely chopped
- ½ cup parsley leaves, finely chopped
- 1 small red chilli, finely chopped
- ½ tsp dried oregano
- 3 cloves garlic, minced
- Sea salt & pepper to taste
- 1 lime, zested and juiced
- 2 tbsp red-wine vinegar
- 1/3 cup extra-virgin olive oil
- 500g tiger prawns, peeled & deveined
Method
- Add coriander, parsley, chilli, oregano, garlic, salt and pepper to a medium bowl.
- Add lime juice and zest, red-wine vinegar and olive oil and whisk until well combined. Add more olive oil for a thinner chimichurri sauce.
- Heat some olive oil in a pan over high heat. Add the prawns, season with salt and pepper, and cook for 2-3 mins on each side until pink and cooked through.
- Remove from the heat and toss the prawns with the chimichurri sauce until well coated.
- Tip: Leftover sauce keeps for 4 days in the fridge or freeze into ice cubes to keep for 3 months.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
