Why You’ll Love This Recipe
This Shrimp Chimichurri brings together the delicious flavors of perfectly sautéed shrimp with a vibrant chimichurri sauce. The chimichurri itself, with its mixture of fresh parsley, cilantro, garlic, and smoked paprika, adds an irresistible punch to the dish. It’s a light yet satisfying recipe that’s perfect for a quick weeknight dinner, a fun weekend feast, or a crowd-pleasing appetizer. The combination of flavors is fresh, aromatic, and bold, giving your taste buds a treat with every bite. Whether you’re a shrimp lover or simply in search of a new seafood recipe, this one checks all the boxes!
Ingredients
For this delightful Shrimp Chimichurri, you will need the following ingredients:
- 1 pound large shrimp, peeled and deveined
- 1/2 cup fresh parsley, finely chopped
- 1/4 cup fresh cilantro, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon red pepper flakes (adjust to taste)
- 1/2 cup olive oil
- 2 tablespoons (or your chosen ingredient) vinegar
- Juice of 1 lemon
- Salt and pepper to taste
- 1 teaspoon smoked paprika
- Optional: Fresh lemon wedges for serving
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Prepare the Chimichurri Sauce: In a bowl, combine the chopped parsley, cilantro, minced garlic, red pepper flakes, olive oil, vinegar, lemon juice, smoked paprika, salt, and pepper. Mix well and set aside to let the flavors meld.
- Prepare the Shrimp: Rinse the shrimp under cold water and pat them dry with paper towels. Season lightly with salt, pepper, and a sprinkle of smoked paprika.
- Sauté the Shrimp: In a large skillet, heat a tablespoon of olive oil over medium-high heat. Add the shrimp in a single layer, cooking for 2-3 minutes on each side until they turn pink and opaque.
- Combine Shrimp and Sauce: Once cooked, transfer the shrimp to a large bowl. Pour the chimichurri sauce over the hot shrimp and toss gently until they are well coated.
- Taste and Adjust: Taste the shrimp and chimichurri mixture. Adjust seasoning as desired, adding more salt, pepper, or lemon juice for extra zest.
- Serve Immediately: For the best flavor, serve the shrimp hot with an extra drizzle of chimichurri and lemon wedges on the side.
Servings and Timing
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Servings: 4
Variations
- Spicy Shrimp Chimichurri: For an extra kick, increase the amount of red pepper flakes or add a chopped fresh chili to the chimichurri sauce.
- Herb Variations: Try adding oregano, basil, or thyme to the chimichurri for a different flavor profile.
- Grilled Shrimp: Instead of sautéing the shrimp, grill them for a smokier flavor. Simply brush them with olive oil and seasonings before grilling.
- Vegan Version: Swap shrimp for grilled vegetables like zucchini, bell peppers, or mushrooms for a plant-based version of this dish.
Storage/Reheating
- Storage: Store any leftover shrimp chimichurri in an airtight container in the refrigerator for up to 2 days.
- Reheating: To reheat, gently warm the shrimp in a skillet over medium heat for a couple of minutes. Be careful not to overcook the shrimp, as they can become tough. Alternatively, you can reheat the shrimp in the microwave for 1-2 minutes.
FAQs
1. Can I use frozen shrimp for this recipe?
Yes, you can use frozen shrimp. Just make sure to thaw them completely before cooking.
2. Can I make the chimichurri sauce ahead of time?
Absolutely! You can make the chimichurri sauce up to 24 hours in advance. Just store it in the refrigerator to let the flavors develop.
3. Can I use shrimp with the shells on?
While peeled and deveined shrimp are best for this recipe, you can use shrimp with the shells on if preferred. Just make sure to remove the shells before serving.
4. How do I know when the shrimp are cooked properly?
Shrimp are done when they turn pink and opaque. They should curl slightly but still remain tender.
5. Can I add other vegetables to this dish?
Yes! Grilled or sautéed vegetables like bell peppers, zucchini, or onions would pair beautifully with the shrimp and chimichurri sauce.
6. What can I serve with Shrimp Chimichurri?
This dish pairs well with a side of rice, quinoa, or a fresh green salad. You could also serve it with crusty bread to soak up the extra chimichurri sauce.
7. How spicy is this recipe?
The heat level depends on how much red pepper flakes you use. Start with 1 teaspoon and adjust to your preference.
8. Can I grill the shrimp instead of sautéing them?
Yes! Grilling the shrimp adds a smoky flavor and works perfectly with the chimichurri sauce.
9. Can I use dried herbs instead of fresh?
While fresh herbs are recommended for the best flavor, you can use dried herbs in a pinch. Use about one-third of the amount if using dried herbs.
Conclusion
Shrimp Chimichurri is a delicious, quick, and easy dish that brings vibrant flavors to your table in just 30 minutes. With its bold, zesty chimichurri sauce, perfectly cooked shrimp, and customizable spice levels, it’s sure to become a favorite in your seafood recipe collection. Whether you’re serving it as a main course or an appetizer, this dish is sure to impress. Enjoy the fresh, herby, and citrusy goodness of Shrimp Chimichurri today!
Shrimp Chimichurri: An Amazing Ultimate Seafood Delight
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Seafood
- Method: Sautéing
- Cuisine: Latin American
- Diet: Low Fat
Description
Shrimp Chimichurri is a fresh and flavorful seafood dish with bold herbs, citrusy brightness, and a hint of heat. This easy recipe elevates shrimp with a zesty chimichurri sauce, making it perfect for a quick dinner or appetizer.
Ingredients
- 1 pound large shrimp, peeled and deveined
- 1/2 cup fresh parsley, finely chopped
- 1/4 cup fresh cilantro, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon red pepper flakes (adjust to taste)
- 1/2 cup olive oil
- 2 tablespoons white wine vinegar
- Juice of 1 lemon
- Salt and pepper to taste
- 1 teaspoon smoked paprika
- Optional: Fresh lemon wedges for serving
Instructions
- Prepare the Chimichurri Sauce: In a bowl, combine the chopped parsley, cilantro, minced garlic, red pepper flakes, olive oil, white wine vinegar, lemon juice, smoked paprika, salt, and pepper. Mix well and set aside to let the flavors meld.
- Prepare the Shrimp: Rinse the shrimp under cold water and pat them dry with paper towels. Season lightly with salt, pepper, and a sprinkle of smoked paprika.
- Sauté the Shrimp: In a large skillet, heat a tablespoon of olive oil over medium-high heat. Add the shrimp in a single layer, cooking for 2-3 minutes on each side until they turn pink and opaque.
- Combine Shrimp and Sauce: Once cooked, transfer the shrimp to a large bowl. Pour the chimichurri sauce over the hot shrimp and toss gently until they are well coated.
- Taste and Adjust: Taste the shrimp and chimichurri mixture. Adjust seasoning as desired, adding more salt, pepper, or lemon juice for extra zest.
- Serve Immediately: For the best flavor, serve the shrimp hot with an extra drizzle of chimichurri and lemon wedges on the side.
Notes
- For a spicier dish, increase the amount of red pepper flakes or add a chopped fresh chili to the chimichurri sauce.
- Try adding oregano, basil, or thyme to the chimichurri for a different flavor profile.
- Grill the shrimp for a smokier flavor instead of sautéing them.
- For a vegan version, swap shrimp for grilled vegetables like zucchini, bell peppers, or mushrooms.
- Leftover shrimp chimichurri can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently to avoid overcooking the shrimp.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 2g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 160mg
