Shrimp Chimichurri Recip
This Shrimp Chimichurri Recipe combines succulent grilled shrimp with a vibrant, herb-packed chimichurri sauce. Bursting with garlic, parsley, and a touch of heat, it’s the perfect quick and healthy meal for weeknights or entertaining.
Ingredients
For the Chimichurri Sauce:
- 1 cup fresh parsley finely chopped
- ½ cup fresh cilantro finely chopped (optional)
- 4 garlic cloves minced
- 2 tbsp fresh oregano or 1 tbsp dried oregano
- ½ tsp red pepper flakes
- ⅓ cup red wine vinegar
- ½ cup extra virgin olive oil
- ½ tsp kosher salt
- ¼ tsp black pepper
- 1 tsp lemon zest optional
For the Shrimp:
- 1½ lbs large shrimp peeled and deveined
- 2 tbsp olive oil
- 1 tbsp lemon juice
- Salt and pepper to taste
- Skewers if grilling
Instructions
Step 1: Make Chimichurri Sauce
- In a bowl, combine parsley, cilantro, oregano, garlic, and red pepper flakes. Stir in red wine vinegar, olive oil, salt, black pepper, and lemon zest. Let sit for 10 minutes to allow flavors to blend.
Step 2: Marinate Shrimp
- Place shrimp in a bowl. Add ¼ cup of chimichurri sauce, olive oil, lemon juice, salt, and pepper. Toss to coat. Cover and marinate in the fridge for 15–30 minutes.
Step 3: Grill or Sear Shrimp
- Grill Method: Thread shrimp onto skewers. Grill over medium-high heat for 2–3 minutes per side.
- Pan Method: Heat a skillet with 1 tbsp oil. Cook shrimp 2–3 minutes per side until opaque and curled.
Step 4: Serve
- Plate shrimp and drizzle with the remaining chimichurri sauce. Garnish with extra herbs or lemon wedges if desired.
Notes
- Storage: Leftover shrimp can be stored in the fridge for up to 2 days. Chimichurri sauce lasts up to 5 days refrigerated.
- Make-Ahead: Chimichurri can be made 1 day in advance.
- Variations: Serve as tacos, over rice bowls, or with grilled pineapple skewers.
- No Grill? Use a cast-iron skillet for a beautiful sear.