Description
A delightful and savory dish featuring succulent shrimp and juicy cherry tomatoes tossed in a zesty chimichurri sauce. This Chimichurri Shrimp with Tomatoes recipe is bursting with fresh flavors and is perfect for a quick and healthy meal.
Ingredients
Scale
Shrimp:
- 1 pound large shrimp, peeled and deveined
- 1 pint cherry tomatoes, halved
- 2 tablespoons olive oil
- Salt and pepper, to taste
Chimichurri Sauce:
- 1 cup fresh parsley, finely chopped
- 1/4 cup fresh cilantro, finely chopped
- 3 garlic cloves, minced
- 1/2 cup olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Prepare Chimichurri Sauce: In a bowl, whisk together all chimichurri sauce ingredients until well combined. Set aside.
- Cook Shrimp and Tomatoes: Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Season shrimp with salt and pepper. Add shrimp and cook for 2-3 minutes per side until pink and opaque. Add cherry tomatoes to the skillet and cook for another 2-3 minutes until they begin to soften.
- Toss and Serve: Remove from heat and toss shrimp and tomatoes with half of the chimichurri sauce. Transfer to a serving dish and drizzle with remaining sauce. Serve immediately with crusty bread, rice, or salad.
Notes
- For extra flavor, marinate the shrimp in a few tablespoons of chimichurri for 30 minutes before cooking.
- Leftover chimichurri can be stored in the fridge for up to a week.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Argentinian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 3g
- Sodium: 480mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 180mg
