CHIMICHURRI SHRIMP

By Lsweetnell

I can also see this as an appetizer.

According to Ali: This chimichurri shrimp recipe is full of delicious fresh flavors, and ready to go in about 10 minutes!

Feel free to serve the chimichurri shrimp over some quinoa or pasta or rice. Or if you’d like to serve it with vegetables, add some of those to the shrimp saute and use a little extra sauce. Or if you’d like to get creative, you could even use the shrimp as toppers for a fresh green salad or some Argentinian tacos. Whatever sounds good — you really can’t go wrong with chimichurri and shrimp.

Ingredients

• SHRIMP INGREDIENTS:
• 1 tablespoon olive oil
• 1 pound jumbo (or large) shrimp, peeled and de-veined
• 1/2 cup* chimichurri sauce
• chimichurri sauce INGREDIENTS:
• 1 cup fresh flat-leaf parsley, tightly packed (about 1 bunch of parsley)
• 1 cup fresh cilantro, tightly packed (about 1 bunch of cilantro)
• 1/2 cup diced red onion
• 3 Tablespoons fresh oregano, tightly packed (optional)
• 3 cloves of garlic, peeled
• 2 Tablespoons fresh lemon or lime juice
• 2 Tablespoons red wine vinegar
• 1/4 tsp sea salt
• 1/4 tsp freshly-ground black pepper
• 1/4 tsp red pepper flakes, or more, to taste
• 1/2 cup good-quality olive oil

Details

Cooking time 10mins
Adapted from gimmesomeoven.com

Preparation

Step 1

Chimichurri DIRECTIONS:

Add all ingredients except the olive oil to a food processor, and pulse a few times until chopped. Slowly stream in the olive oil, while pulsing the mixture a few more times until the olive oil is combined, and stopping to scrape down the sides of the food processor if needed.

Serve immediately, or cover and refrigerate for up to 3 days.

SHRIMP DIRECTIONS:

Heat oil in a large saute pan over medium-high heat. Add shrimp and cook for 4-5 minutes, stirring and flipping occasionally, until the shrimp are pink and cooked through and no longer opaque. Stir in the chimichurri sauce, and toss until the shrimp are evenly coated.

Remove from heat and serve immediately.


Ali's Tip:

You can also make chimichurri with cilantro instead of parsley! I enjoy making it with an extra pinch of cumin and chipotle powder mixed in.

*My recipe for homemade chimichurri sauce yields a little over 1 cup, so you can either halve the recipe or use the leftovers for another recipe.