Description
Bright, bold, and full of summery flavor, this Chimichurri Shrimp features juicy grilled shrimp coated in a vibrant Argentinian chimichurri sauce made with fresh parsley, garlic, and olive oil. It’s quick, fresh, and perfect for a light meal or appetizer.
Ingredients
For the Chimichurri Sauce:
½ cup fresh parsley, finely chopped
4 cloves garlic, finely minced
1 Fresno pepper, seeded and finely minced
1 tsp dried oregano
½ cup extra virgin olive oil
3 tbsp vinegar substitute (such as red wine or apple cider vinegar)
1 tsp salt
½ tsp freshly ground black pepper
For the Shrimp:
1 lb jumbo shrimp, peeled and deveined
3 tbsp olive oil
2 cloves garlic, finely minced
2 tbsp mild honey (like clover)
1 tsp smoked paprika
1 tsp salt
½ tsp freshly ground black pepper
Instructions
- Prepare the chimichurri: In a medium bowl, combine parsley, garlic, Fresno pepper, oregano, salt, and pepper. Pour in olive oil and vinegar, stirring to combine. Let rest for at least 1 hour to develop flavor.
- In a separate bowl, toss shrimp with olive oil, garlic, honey, smoked paprika, salt, and pepper. Cover and marinate for about 20 minutes in the refrigerator.
- Heat a grill pan or skillet over high heat. Cook shrimp in a single layer for 2–3 minutes per side until pink and slightly charred. Avoid overcooking.
- Transfer shrimp to a serving dish and spoon about ¼ cup of chimichurri sauce over them. Toss to coat evenly.
- Serve with extra chimichurri on the side, along with rice, tacos, or grilled bread.
Notes
Swap Fresno pepper for red chili or add chili flakes for more heat.
Add a tablespoon of fresh lemon or lime juice to the chimichurri for brightness.
Use scallops, chicken, or vegetables instead of shrimp for variation.
Omit or reduce honey for a more savory, keto-friendly version.
Store chimichurri up to 5 days in the refrigerator; it tastes even better after resting.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 280
- Sugar: 4g
- Sodium: 750mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 23g
- Cholesterol: 190mg
