I’d only really had chimichurri sauce with red meat until recently when I tried it with some fresh seafood. The fresh herbs and the spicy chilli go so perfectly with prawns. It’s like summer on a plate, which we could all do with the way this winter is going.

Cooking time:  5 mins prep, 15 mins cooking, (20 mins total).

To wash up: 1 bowl, 1 food processor, 1 pan.


  • 2 mugs of rice
  • 1 tbsp, coconut oil
  • 1 handful of coriander, torn
  • 1 handful of parsley, torn
  • 6 garlic cloves, crushed
  • Juice from one lime
  • ½ a jar of jalapeños
  • 4 tbsp olive oil
  • ½ an onion, thinly sliced
  • 1 pack of fresh prawns
  • 1 handful of cherry tomatoes


  1. Pop the rice in the microwave with the coconut oil and 4 mugs of water for 11 minutes.
  2. Add the fresh herbs, garlic, lime juice and jalapeños to a food processor and whizz, gradually adding olive oil until it reaches the desired consistency. Add salt to taste.
  3. Pop the onions in a pan with a glug of oil and heat on low until soft.
  4. Toss the prawns with the onions for 2-3 minutes until pink.
  5. Remove the pan from the heat and stir in the chimichurri sauce and cherry tomatoes to coat.
  6. Serve up with coconut rice and a cold beer.      

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