Welcome to the world of vibrant and zesty flavors! Today, I’m thrilled to share with you a recipe that combines the herbaceous goodness of chimichurri with succulent shrimp: the Chimichurri Shrimp Recipe. This dish is perfect for seafood lovers who want a quick, easy, and delicious meal that bursts with fresh herbs and spices.
Introduction
The Chimichurri Shrimp is a traditional Argentinian-inspired dish that’s known for its bold and bright chimichurri sauce. Made from fresh parsley, garlic, oregano, and a touch of heat from red chili pepper, this shrimp recipe is not only visually stunning but also incredibly flavorful. Whether you serve it as an appetizer, main course, or in tacos, it’s a versatile dish that’s sure to impress.
Why You’ll Love This Recipe
- Quick and Easy: Ready in just 20 minutes.
- Healthy and Nutritious: Packed with proteins and essential vitamins.
- Bursting with Flavor: Herbaceous, garlicky, and a touch of heat.
Feel free to check out other seafood recipes like Homemade Pickled Shrimp Recipe for more culinary inspiration!
Ingredients for Chimichurri Shrimp
Chimichurri Sauce:
- ½ cup Parsley, finely chopped
- 4 cloves Garlic, finely minced
- 1 Fresno pepper, seeded, finely minced
- 1 teaspoon Oregano, dried
- ½ cup Extra virgin olive oil
- 3 tablespoon Red wine vinegar
- 1 teaspoon Salt
- ½ teaspoon Fresh ground pepper
Shrimp:
- 1 lb Shrimp, jumbo, peeled and deveined
- 3 tablespoon Olive oil
- 2 cloves Garlic, finely minced
- 2 tablespoon Honey, mild in flavor, like Clover
- 1 teaspoon Smoked paprika
- 1 teaspoon Salt
- ½ teaspoon Fresh ground pepper
Optional Substitutions:
- Allergy-Friendly: Substitute the Fresno pepper with a pinch of red pepper flakes.
- Low-Calorie Option: Use low-sodium options for the salt and reduce olive oil by half.
How to Make Chimichurri Shrimp – Step by Step
Step1: Prepare the Chimichurri Sauce
- Using a sharp knife, finely chop parsley, garlic, and Fresno pepper. Combine them in a medium-sized bowl.
- Add oregano, salt, and pepper to the herb mixture.
- Pour in the extra virgin olive oil and red wine vinegar. Stir until everything is well mixed.
- Let it Rest: Allow the sauce to sit for at least 1 hour to let the flavors meld together. For best results, prepare it a day in advance.
Step2: Marinate the Shrimp
- In a separate bowl, combine olive oil, garlic, honey, smoked paprika, salt, and pepper.
- Add the peeled and deveined shrimp to the marinade, tossing to coat evenly.
- Cover and refrigerate for 20 minutes.
Step3: Cook the Shrimp
- Preheat a grill pan or sauté pan over high heat.
- Add the marinated shrimp in a single layer. Cook for 2-3 minutes per side, or until shrimp turn pink and opaque.
Step4: Serve with Chimichurri Sauce
- Transfer the cooked shrimp to a serving dish.
- Spoon about ¼ cup of chimichurri sauce over the shrimp and toss to coat.
- Serve the remaining chimichurri on the side in a ramekin.
Pro Tip: Serve over rice, with crusty bread, or in tacos for a complete meal.
Helpful Tips for Chimichurri Shrimp
- Use Fresh Ingredients: Fresh herbs and garlic make a huge difference in flavor.
- Adjust the Heat: If you like more heat, add a finely chopped jalapeño or increase the amount of Fresno pepper.
- Make Ahead: Chimichurri sauce can be made up to 3 days ahead and stored in the fridge.
Cooking Tips for the Best Chimichurri Shrimp
Best Chimichurri Cooking Techniques
- Do Not Overcook: Overcooked shrimp become rubbery. Keep an eye on them and remove from heat as soon as they turn opaque.
- Marinate Properly: Give the shrimp at least 20 minutes in the marinade for deeper flavors.
- High Heat is Key: Use high heat when cooking to get a nice sear on the shrimp without drying them out.
Serving Suggestions for Chimichurri Shrimp
- Serve with Mexican Street Corn Coleslaw for a fresh, zesty side. Try this recipe: Mexican Street Corn Coleslaw.
- Tacos: Fill soft tortillas with chimichurri shrimp, avocado slices, and a sprinkle of feta cheese.
- Over Rice: Serve the shrimp and sauce over jasmine or cilantro lime rice for a complete meal.
Nutritional Information
Per Serving (for 4 servings):
- Calories: 392 kcal
- Total Fat: 28g
- Carbohydrates: 7g
- Proteins: 28g
- Vitamins: High in Vitamin A and C
Storage and Leftovers for Chimichurri Shrimp
- Storage: Place leftovers in an airtight container. Store in the refrigerator for up to 3 days.
- Reheating: Heat in a skillet over medium heat until just warmed through. Avoid microwaving, as it can overcook the shrimp.
Pro Tip: Use leftover chimichurri as a salad dressing or marinade for chicken.
Frequently Asked Questions (FAQs) for Chimichurri Shrimp
- Can I Make Chimichurri Sauce Ahead of Time? Yes, chimichurri sauce can be made up to 3 days in advance. Store it in an airtight container in the fridge.
- Can I Use Frozen Shrimp? Absolutely! Just make sure to thaw them completely and pat them dry before marinating.
- How Spicy is This Recipe? The Fresno pepper adds a mild heat. For a spicier version, add more pepper or use a serrano chili.
- What Can I Substitute for Red Wine Vinegar? You can use white wine vinegar or apple cider vinegar as alternatives.
Related Recipes for Chimichurri Lovers:
- Spiced Coconut Curry Shrimp Recipe with Vegetables
- Thai Coconut Curry Shrimp with Lemongrass Ginger Recipe
Conclusion
I hope you enjoy making and tasting this Chimichurri Shrimp Recipe as much as I do! Its fresh, tangy flavors are perfect for any occasion. If you try this recipe, please leave a comment below with your thoughts or any personal variations you made. Enjoy!
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Chimichurri Shrimp Recipe: Quick, Flavorful Argentinian Dish
Description
Welcome to the world of vibrant and zesty flavors! Today, I’m thrilled to share with you a recipe that combines the herbaceous goodness of chimichurri with succulent shrimp: the Chimichurri Shrimp Recipe. This dish is perfect for seafood lovers who want a quick, easy, and delicious meal that bursts with fresh herbs and spices.
Ingredients
Chimichurri Sauce:
- ½ cup Parsley, finely chopped
- 4 cloves Garlic, finely minced
- 1 Fresno pepper, seeded, finely minced
- 1 teaspoon Oregano, dried
- ½ cup Extra virgin olive oil
- 3 tablespoon Red wine vinegar
- 1 teaspoon Salt
- ½ teaspoon Fresh ground pepper
Shrimp:
- 1 lb Shrimp, jumbo, peeled and deveined
- 3 tablespoon Olive oil
- 2 cloves Garlic, finely minced
- 2 tablespoon Honey, mild in flavor, like Clover
- 1 teaspoon Smoked paprika
- 1 teaspoon Salt
- ½ teaspoon Fresh ground pepper
Optional Substitutions:
- Allergy-Friendly: Substitute the Fresno pepper with a pinch of red pepper flakes.
- Low-Calorie Option: Use low-sodium options for the salt and reduce olive oil by half.
Instructions
Step 1: Prepare the Chimichurri Sauce
- Using a sharp knife, finely chop parsley, garlic, and Fresno pepper. Combine them in a medium-sized bowl.
- Add oregano, salt, and pepper to the herb mixture.
- Pour in the extra virgin olive oil and red wine vinegar. Stir until everything is well mixed.
- Let it Rest: Allow the sauce to sit for at least 1 hour to let the flavors meld together. For best results, prepare it a day in advance.
Step 2: Marinate the Shrimp
- In a separate bowl, combine olive oil, garlic, honey, smoked paprika, salt, and pepper.
- Add the peeled and deveined shrimp to the marinade, tossing to coat evenly.
- Cover and refrigerate for 20 minutes.
Step 3: Cook the Shrimp
- Preheat a grill pan or sauté pan over high heat.
- Add the marinated shrimp in a single layer. Cook for 2-3 minutes per side, or until shrimp turn pink and opaque.
Step 4: Serve with Chimichurri Sauce
- Transfer the cooked shrimp to a serving dish.
- Spoon about ¼ cup of chimichurri sauce over the shrimp and toss to coat.
- Serve the remaining chimichurri on the side in a ramekin.
Pro Tip: Serve over rice, with crusty bread, or in tacos for a complete meal.
Equipment
2Pcs Heart Shape Cake Pans, Aluminum Heart Cake Mold, Reusable 10 inch
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Kids Chill Leak-Proof Lunch Box – Included Reusable Ice Pack Keeps Food Cold
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- Use Fresh Ingredients: Fresh herbs and garlic make a huge difference in flavor.
- Adjust the Heat: If you like more heat, add a finely chopped jalapeño or increase the amount of Fresno pepper.
- Make Ahead: Chimichurri sauce can be made up to 3 days ahead and stored in the fridge.
