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Chimichurri Shrimp

A quick and flavorful dish combining zesty chimichurri sauce with perfectly cooked shrimp, perfect for busy weeknights or entertaining guests.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Latin
Calories: 300
Ingredients Method Notes

Ingredients
  

For the chimichurri sauce
  • 1/2 cup fresh parsley You can’t have chimichurri without it!
  • 1/4 cup fresh cilantro Adds a delightful twist.
  • 1/4 cup olive oil The golden elixir!
  • 2 cloves garlic Minced for that aromatic punch.
  • 1 tablespoon red wine vinegar Or white, whatever you have on hand.
  • 1 teaspoon red pepper flakes Optional, but it adds a kick!
  • to taste salt and pepper Seasoning is key.
For the shrimp
  • 1 pound shrimp (peeled and deveined) Because who likes shrimp shells? Not you!
  • 1/2 lemon Juice of A little acidity brightens everything up!

Method
 

Preparation
  1. In a blender or food processor, combine parsley, cilantro, olive oil, garlic, red wine vinegar, red pepper flakes, and salt and pepper. Blend until it reaches your desired consistency.
  2. Toss your shrimp in a bowl with salt, pepper, and lemon juice. Let them marinate while you prep the grill or skillet.
Cooking
  1. Heat a skillet or grill over medium heat. Cook the shrimp for about 2-3 minutes per side, or until they turn pink and opaque.
  2. Once the shrimp are perfectly cooked, drizzle generous amounts of chimichurri sauce over the top.
Serving
  1. Serve your chimichurri shrimp over a bed of rice, quinoa, or alongside a fresh salad.
  2. Feel free to save some chimichurri sauce for dipping if you’re feeling saucy!

Notes

You can prepare the chimichurri sauce ahead of time and store it in the fridge for up to a week. As soon as shrimp are no longer translucent, they are done. Adjust heat levels with more red pepper flakes if desired.