Tasty Chimichurri Shrimp

• Prep Time: 15 minutes

• Marinate Time: 30 minutes (optional but recommended)

• Cook Time: 6–8 minutes

• Total Time: ~45 minutes

• Recipe Intensity: ★☆☆☆☆ (Easy – beginner-friendly and quick!)

 What is Chimichurri?

Chimichurri is a vibrant Argentine sauce made from fresh parsley, garlic, olive oil, vinegar, and red pepper flakes. Traditionally served with grilled meats (asado), it also makes an incredible marinade and finishing sauce for seafood — especially shrimp. The fresh herbs, acidity, and mild heat cut through the sweetness of the shrimp, creating a balanced and flavor-packed dish.

 Ingredients

 For the Shrimp:

• 1.5 lbs (about 700g) large shrimp, peeled and deveined (tails on or off)

• 1 tablespoon olive oil

• Salt and black pepper, to taste

 For the Chimichurri Sauce:

• 1 cup flat-leaf parsley (packed, stems removed)

• 3 cloves garlic

• 2 tablespoons red wine vinegar (or lemon juice)

• 1/2 cup olive oil

• 1/2 teaspoon red pepper flakes (adjust to taste)

• 1/2 teaspoon dried oregano

• Salt and pepper, to taste

 Instructions

Step 1: Make the Chimichurri

1. In a food processor or blender, combine parsley, garlic, vinegar, red pepper flakes, oregano, salt, and pepper.

2. Pulse until finely chopped.

3. Slowly drizzle in the olive oil while pulsing until you get a sauce with a slightly chunky texture. Do not over-blend — chimichurri should be rustic, not smooth.

4. Set aside at room temperature. You can also make it ahead and refrigerate for up to 3 days.

Step 2: Marinate the Shrimp (Optional but Recommended)

1. In a bowl, toss the shrimp with 2–3 tablespoons of chimichurri. Cover and refrigerate for 30 minutes.

2. Reserve the remaining sauce for serving.

Step 3: Cook the Shrimp

Grill Method (Preferred):

1. Preheat your grill or grill pan over medium-high heat.

2. Skewer the shrimp or cook directly on the grates if large enough.

3. Grill for 2–3 minutes per side, until opaque and lightly charred.

Stovetop Method:

1. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.

2. Add shrimp in a single layer. Sear for 2 minutes per side, or until cooked through.

3. Tip: Shrimp are done when they curl into a “C” shape and are firm and pink with no translucency.

Step 4: Serve It Up

1. Remove shrimp from heat and transfer to a platter.

2. Spoon more chimichurri over the top.

3. Garnish with fresh parsley or lemon wedges if desired.

 Serving Suggestions

Chimichurri Shrimp is versatile and pairs beautifully with:

• Grilled vegetables (zucchini, bell peppers, corn)

• Cilantro-lime rice or quinoa

• Warm pita or flatbread

• Over pasta or orzo salad

• Taco-style, in corn tortillas with slaw and avocado

 Nutritional Information (Per Serving – approx. 4 servings)

Note: Based on shrimp with chimichurri only. Nutritional values will vary depending on sides.