Combine coleslaw with 4 tablespoon of Chimichurri and set aside.
Prepare the shrimp:
Heat a skillet over medium low heat. Add olive oil and shrimp in a single layer. Cook 2-3 minutes, flip and cook an additional 2-3 minutes until pink.
Remove shrimp to a bowl, add 2 tablespoon Chimichurri and mix to ensure shrimp are evenly coated.
Assemble bowls:
Spoon rice into bowl, followed by shrimp and slaw. Top with additional sauce and enjoy.
Notes
LeftoversStore leftovers in an airtight container in the refrigerator for up to 4 days. Reheat leftover rice and shrimp in the microwave and then top with slaw and additional sauce.