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
Scale
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.
Notes
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.
