Chimichurri Shrimp Arepa — Gluten-Free Dinner in 15
Category: Simple Meals | Ready in 15 minutes | Serves 1 adult or 2 kids | Naturally gluten-free
What You Need
- 2 Zavor & Co gluten-free arepas
- 12 large shrimp, peeled
- 1 cup corn kernels (fresh, canned or thawed)
- 1/2 cup fresh parsley, finely chopped
- 3 tbsp olive oil
- 1 tbsp red wine vinegar
How to Make It
- Stir the parsley, 2 tbsp olive oil, the vinegar, a grated garlic clove if you have one, and a pinch of salt into a chimichurri.
- Char the corn in a dry hot pan until spotted brown, 4 minutes; tip onto a plate.
- Add 1 tbsp oil and the shrimp to the pan and sear until pink and opaque, 3 minutes.
- Warm the arepas in the toaster on high, 2-3 cycles.
- Top each arepa with corn and shrimp and spoon over the chimichurri.
About This Recipe
Chimichurri is Argentina's table sauce — chopped parsley, garlic, oil and vinegar, served with anything off the grill. On shrimp and sweet charred corn it tastes like a summer asado.
Keep Your Freezer Stocked for Busy Days
These recipes work because the hard part is already done. Zavor & Co delivers gluten-free arepas straight to your door — heat them from frozen in minutes and dinner is halfway there.
