Chimichurri Shrimp
Whenever I crave something quick and delicious, chimichurri shrimp is my go-to dish, combining the zesty flavors of garlic and parsley with succulent shrimp in just minutes.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutues
- Yield: 4 servings
- Category: Main Course
- Method: Sautéing
- Cuisine: Argentine
- Diet: Gluten Free
Ingredients
Chimichurri Sauce:
- ½ cup parsley, finely chopped
- 4 cloves garlic, finely minced
- 1 Fresno pepper, seeded and finely minced
- 1 teaspoon dried oregano
- ½ cup extra virgin olive oil
- 3 tablespoons red wine vinegar
- 1 teaspoon salt
- ½ teaspoon freshly ground pepper
Shrimp Marinade:
- 1 lb jumbo shrimp, peeled and deveined
- 3 tablespoons olive oil
- 2 cloves garlic, finely minced
- 2 tablespoons mild honey, like clover
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- ½ teaspoon freshly ground pepper
Instructions
- Prepare chimichurri sauce: mix parsley, garlic, and chili flakes.
- Add olive oil, red wine vinegar, and salt; stir well.
- Pat shrimp dry with a paper towel for crispiness.
- Coat shrimp with half of the chimichurri sauce.
- Heat skillet, add olive oil, and cook shrimp 2-3 minutes per side.
- Drizzle remaining sauce over shrimp; serve with lemon wedges.
Find it online: https://www.kitchenmomy.com/chimichurri-shrimp/