Oh man, I want to eat this chimichurri shrimp and saffron cauliflower rice for every meal! My chimichurri sauce is one of my absolute favorites, it’s so light and fresh and goes well with just about anything! Chimichurri and saffron are such a great combo, which is exactly why I can’t get enough of this recipe! Have you cooked with saffron before? It’s such a cool spice, the more you stir the cauliflower rice, the brighter and brighter yellow it becomes. I found my saffron at Trader Joe’s for a great deal, but I’ll link to it below on Amazon as well!
It’s been extra beautiful in California, and it’s making me so excited for summer! Summer fruit and veggies are also showing up at the farmers market, and I can’t wait to grill them all up for super easy dinners! Eating dinner outside on a warm summer night is the BEST!
One of the best inventions ever is Trader Joe’s pre-made cauliflower rice – have you tried it yet? Trader Joe’s was seriously brilliant with that one. I will literally never make my own cauliflower rice again! Of course cauliflower rice is super easy to make, but it does create a few extra dishes, which I’m always happy to avoid. 😉 Just in case you aren’t able to find pre-made cauliflower rice near you, I’ve included easy instructions below for making your own!
I hope you enjoy this recipe for chimichurri shrimp with saffron cauliflower rice!
To make the chimichurri sauce, place all of the ingredients into your food processor. Pulse until well combined.
In a large bowl, combine the shrimp with ¾ cup of the chimichurri sauce. Toss to combine and set aside for 20 minutes to marinade. If you’re using wooden skewers to grill your shrimp, place them in a bowl of water to soak so that they won’t burn while the shrimp is cooking.
While the shrimp marinades, let’s make the cauliflower rice! You can “rice” the cauliflower two different ways – 1. Chop the cauliflower into small pieces and pulse in your food processor until it looks similar to rice in size. OR 2. If you don’t have a food processor, you can use a box grater to grate the cauliflower.
Crumble the saffron threads into a small bowl with the broth, stir and set aside.
Melt the ghee or coconut oil in a large pan over medium heat. Once the pan is hot, add the onion to the pan and sauté until soft, about 4-5 minutes. Add the garlic to the pan and sauté until fragrant, about 30 seconds. Add the cauliflower rice to the pan, and sauté for 8-10 minutes, or until the rice is cooked to your liking. Add the saffron/broth mixture to the pan and stir well. Season with sea salt to taste.
Preheat your barbecue, or an indoor grill pan over medium heat. Thread the shrimp onto the skewers by piercing through the tail and the head. Discard the marinade.
Grill the shrimp for approximately 2-3 minutes per side, until they turn pink. Serve the shrimp alongside the saffron cauliflower rice and top with the extra chimichurri sauce. Enjoy!
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