Description
A zesty and flavorful dish, Chimichurri Shrimp is a quick and easy recipe that features succulent shrimp tossed in a vibrant chimichurri sauce. Perfect for a light and satisfying meal.
Ingredients
Scale
For the Shrimp:
- 1 pound large shrimp (peeled and deveined)
- 2 tablespoons olive oil
- Salt and pepper to taste
For the Chimichurri Sauce:
- 1 cup fresh parsley (finely chopped)
- 1/4 cup fresh cilantro (finely chopped)
- 3 cloves garlic (minced)
- 1/2 teaspoon red pepper flakes
- 2 tablespoons red wine vinegar
- 1/2 cup extra virgin olive oil
- 1 tablespoon fresh lemon juice
- Salt and pepper to taste
- Lemon wedges for serving
Instructions
- Prepare the Shrimp: Pat the shrimp dry and season with salt and pepper.
- Make the Chimichurri Sauce: In a small bowl, whisk together the parsley, cilantro, minced garlic, red pepper flakes, red wine vinegar, extra virgin olive oil, lemon juice, and a pinch of salt and pepper until well combined. Taste and adjust seasoning as needed.
- Combine and Serve: Spoon the fresh chimichurri sauce over the warm shrimp and toss gently to coat. Serve immediately with extra chimichurri on the side and lemon wedges for squeezing.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the shrimp in a single layer and cook for 2 to 3 minutes per side until pink and opaque. Remove from heat.
Notes
- Great served over rice, grilled veggies, or crusty bread.
- Leftover chimichurri can be stored in the fridge for up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Argentinian
Nutrition
- Serving Size: 1/4 recipe
- Calories: 320
- Sugar: 0g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 160mg
