Chimichurri Shrimp
Serve this Argentinian-inspired shrimp recipe over rice, with grilled vegetables, as an appetizer, tucked into tacos, or alongside a fresh salad for a healthy and satisfying meal. If you love fresh herbs and seafood, this shrimp with chimichurri sauce is a must-try.
Servings: 4 servings
Calories: 284kcal
Equipment
Ingredients
- 1 lb large shrimp peeled, deveined and tails-on
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp smoked paprika
- 1/2 tsp red pepper flakes
Chimichurri sauce
- 1/2 cup fresh parsley finely chopped
- 2 garlic cloves finely minced
- 1 tbsp dried oregano
- 1/2 tsp red pepper flakes
- 1/2 tsp salt adjust to taste
- 2 tbsp red wine vinegar
- 1/3 cup olive oil extra virgin
- 1-2 tbsp very finely minced red onion optional
Instructions
- Make the chimichurri first. Combine finely chopped parsley, garlic, oregano, red pepper flakes, and salt. Add finely chopped red onion here if using. Then stir in the vinegar and olive oil. Let it sit for at least 15 minutes before using; this is what gives it that deep, authentic flavor.
- Pat the shrimp dry with paper towels, then toss with olive oil, salt, pepper, paprika, and red pepper flakes.
- Heat a skillet over medium-high heat. Cook the shrimp 1.5 to 2 minutes per side until pink and lightly golden. Pull them off the heat as soon as they're done because overcooked shrimp turns rubbery fast.
- Toss the shrimp with half the chimichurri right after cooking and spoon extra chimichurri over the top just before serving.
Notes
See the post for more information, photos and tips.
Nutrition
Serving: 1 | Calories: 284kcal | Carbohydrates: 4g | Protein: 16g | Fat: 23g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 16g | Trans Fat: 0.01g | Cholesterol: 143mg | Sodium: 1237mg | Potassium: 215mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 1129IU | Vitamin C: 11mg | Calcium: 99mg | Iron: 2mg