Shrimp Chimichurri

This recipe focuses on creating a flavorful chimichurri sauce and then quickly cooking the shrimp to toss with it.

Yields: 2-4 servings Prep time: 15-20 minutes (includes chimichurri resting time) Cook time: 5-7 minutes

Ingredients:

For the Chimichurri Sauce:

  • 1 cup packed fresh flat-leaf parsley (Italian parsley)
  • 1/2 cup packed fresh cilantro (optional, but a common and delicious addition)
  • 4-6 cloves garlic, minced or roughly chopped
  • 1/4 cup red wine vinegar
  • 1/2 cup extra virgin olive oil
  • 1/2 small red onion or 1 shallot, finely diced (about 2-3 tablespoons)
  • 1/2 – 1 teaspoon dried oregano
  • 1/2 – 1 teaspoon red pepper flakes (adjust to your spice preference)
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper, or to taste
  • (Optional: 1-2 tablespoons fresh lime juice for extra brightness)

For the Shrimp:

  • 1 pound large or jumbo shrimp, peeled and deveined (tails on or off, your preference)
  • 1 tablespoon olive oil (for cooking shrimp)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • (Optional: 1/2 teaspoon smoked paprika for extra flavor)

Equipment:

  • Food processor (recommended for quick chimichurri) or a sharp knife and cutting board
  • Large skillet (cast iron works great)
    Instructions:

1. Make the Chimichurri Sauce: * Using a Food Processor: Add parsley, cilantro (if using), garlic, red onion (or shallot), red wine vinegar, dried oregano, red pepper flakes, salt, and black pepper to the bowl of a food processor. Pulse a few times until finely chopped but not pureed. * With the motor running, slowly drizzle in the olive oil until just combined and the sauce has a slightly chunky, but emulsified texture. Avoid over-processing, you don’t want a smooth paste. * By Hand: If you don’t have a food processor, finely mince the parsley, cilantro, garlic, and red onion/shallot. Place them in a bowl. Add the red wine vinegar, dried oregano, red pepper flakes, salt, and black pepper. Whisk in the olive oil until well combined. * Rest the Chimichurri: Transfer the chimichurri to a small bowl and let it sit at room temperature for at least 15-30 minutes to allow the flavors to meld and develop. This step is crucial for the best taste!

2. Prepare and Cook the Shrimp: * Pat the peeled and deveined shrimp very dry with paper towels. This helps them sear nicely and prevents steaming. * In a medium bowl, toss the shrimp with 1 tablespoon of olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and smoked paprika (if using). * Heat a large skillet (preferably cast iron) over medium-high heat until it’s hot. * Add the seasoned shrimp in a single layer. Do not overcrowd the pan; cook in batches if necessary. * Cook for 1-2 minutes per side, or until the shrimp turn pink and opaque and curl into a “C” shape. Overcooked shrimp will be rubbery, so watch them carefully!

3. Combine and Serve: * Remove the cooked shrimp from the pan and place them in a clean serving bowl. * Spoon a generous amount of the prepared chimichurri sauce over the warm shrimp. Toss gently to coat. You might not need all of the chimichurri, so add to your preference. * (Optional: Squeeze a bit of fresh lime juice over the top for extra zest.)

Serving Suggestions:

  • Main Course: Serve over rice, quinoa, cauliflower rice, or with a simple green salad.
  • Appetizer: Serve with crusty bread for dipping, or as part of a tapas spread.
  • Tacos/Wraps: Use as a flavorful filling for tacos, lettuce wraps, or burritos.
  • Side Dish: It also pairs wonderfully with grilled vegetables or roasted potatoes.

Tips for Success:

  • Fresh Herbs are Key: Don’t skimp on fresh parsley and cilantro. They are the heart of the chimichurri.
  • Don’t Overcook Shrimp: Shrimp cook very quickly. As soon as they turn pink and opaque, they’re done.
  • Make Ahead: The chimichurri sauce can be made a day or two in advance and stored in an airtight container in the refrigerator. Bring it to room temperature before serving for the best flavor.
  • Adjust Spices: Feel free to adjust the amount of garlic, red pepper flakes, and vinegar to suit your taste.

Enjoy your delicious Shrimp Chimichurri!

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