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
