Shrimp Bites with Chimichurri & Nectarine Salsa

These Shrimp Bites with Chimichurri & Nectarine Salsa are fresh, quick to make and delicious. They are also gluten and oil free. I serve them as appetizers or pre-dinner snacks, and they are always very appreciated! I’m not a fan of oil, therefore I made the Chimichurri oil free, but if you prefer adding some oil, be my guest.

Both seafood, chimichurri and salsa is strongly associated with summer for me. Thats why I thought I make some healthy appetizers using those ingredients. Since I love making healthy options I used sweet potatoes as “crostini” instead of bread, and then I made this light and fresh chimichurri without any oil. To top these small bites off I made a salsa using nectarines to enhance the summery flavors and feeling. And the combination of these ingredients is just divine!

Ingredients for these Shrimp Bites with Chimichurri & Nectarine Salsa:

  • Sweet potato
  • Shrimps
  • Parsley
  • Cilantro
  • Garlic
  • Green chili
  • Nectarine
  • Red onion
  • Tomato
  • Red chili
  • Lime
  • Salt
  • Pepper

Shrimp Bites with Chimichurri & Nectarine Salsa

These small bites are fresh, easy and delicous. Serve them as appetizers or finger food.
Course Appetizer, Finger Food, Pre Dinner Snack, Starter
Cuisine All around
Keyword Dairy-Free, Easy, Fresh, Gluten-Free, Healthy, Light, Oil Free, Quick
Prep Time 5 minutes
Cook Time 10 minutes
Servings 6 Pieces

Ingredients

  • 6 slices Sweet potatoes
  • 6 Shrimps

Ingredients for the chimichurri

  • 1 hand full of Parsley
  • 1 hand full of Cilantro
  • 2 garlic cloves roughly chopped
  • 1/2-1 Green chili pepper
  • 1-2 tbsp Water

For the nectarine salsa

  • 2 Nectarines finely diced
  • 1 Red onion finely chopped
  • 1 Tomato finely diced
  • 1/2-1 Red chili chopped
  • 1 Lime juiced
  • Salt, to taste
  • Pepper, to taste

Instructions

  • Preheat the oven to 175 degrees Celsius.
  • Bake the sweet potato slices for approximately 10 minutes.
  • Combine nectarines, tomato, red onion, chil and lime in a bowl.
  • Season with salt and pepper.
  • Mix the ingredients for the chimichurri in a blender. Add som water if needed.
  • Preheat a pan over medium/high heat and fry the shrimps for 2-3 minutes on each side, until browned.
  • When potatoes are done add about one tablespoon of chimichurri on each. Top with the fried shrimps and some nectarine salsa.

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