Description
Quick and easy Chimichurri Shrimp bursting with fresh herb flavor! Perfect as an appetizer, main course, or taco filling.
Ingredients
Scale
- 1 pound large shrimp (21–25 count), peeled and deveined
- 2 tablespoons olive oil, divided
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional, for heat)
- 1 cup packed fresh parsley leaves
- 1/2 cup packed fresh cilantro leaves
- 1/4 cup packed fresh oregano leaves
- 4 cloves garlic, minced
- 1/4 cup red wine vinegar
- 1/2 cup olive oil
- 1 tablespoon lemon juice, freshly squeezed
- 1/2 teaspoon salt, or more to taste
- 1/4 teaspoon black pepper, or more to taste
- 1/4 teaspoon red pepper flakes (optional, for heat)
- 1 tablespoon water (optional, to thin the sauce)
Instructions
- Gather all your fresh herbs: parsley, cilantro, and oregano. Make sure they are washed and thoroughly dried.
- Roughly chop the herbs.
- Add the chopped herbs to a food processor or blender.
- Add the minced garlic, red wine vinegar, olive oil, lemon juice, salt, pepper, and red pepper flakes (if using) to the food processor or blender.
- Pulse the mixture until everything is finely chopped and well combined. Be careful not to over-process it into a smooth paste.
- Taste the chimichurri sauce and adjust the seasonings as needed.
- If the chimichurri sauce is too thick, add a tablespoon of water at a time until it reaches your desired consistency.
- Transfer the chimichurri sauce to a jar or container and set it aside. The sauce can be made ahead of time and stored in the refrigerator for up to 3 days.
- Make sure your shrimp are peeled and deveined. Pat them dry with paper towels.
- In a bowl, toss the shrimp with 1 tablespoon of olive oil, salt, pepper, and red pepper flakes (if using). Make sure the shrimp are evenly coated with the oil and seasonings.
- Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Make sure the skillet is hot before adding the shrimp.
- Add the shrimp to the skillet in a single layer. Avoid overcrowding the pan. If necessary, cook the shrimp in batches.
- Cook the shrimp for 2-3 minutes per side, or until they are pink and opaque and slightly curled. Be careful not to overcook the shrimp.
- Remove the shrimp from the skillet and transfer them to a plate.
- While the shrimp are still warm, spoon a generous amount of chimichurri sauce over them. Toss gently to coat the shrimp evenly with the sauce.
- Serve the chimichurri shrimp immediately.
- Garnish with extra fresh parsley or cilantro, if desired. A squeeze of fresh lemon juice can also brighten up the flavors.
Notes
- Herb Variations: Experiment with mint, basil, or rosemary in the chimichurri.
- Spice It Up: Add more red pepper flakes or cayenne pepper for extra heat.
- Vinegar Swap: Use white wine vinegar or apple cider vinegar if you don’t have red wine vinegar.
- Grill the Shrimp: Grill for a smoky flavor; marinate in chimichurri for 30 minutes beforehand.
- Lime Zest: Add a squeeze of fresh lime juice for a bright flavor.
- Make Ahead: Chimichurri can be made up to 3 days in advance.
- Garlic Adjustment: Reduce or omit garlic if sensitive.
- Prep Time: 15 minutes
- Cook Time: 10 minutes