Description
Shrimp Chimichurri brings zesty Argentine flavors straight to your dinner table, turning weeknight meals into a spicy celebration of fresh herbs and perfectly grilled seafood. Packed with garlic, parsley, and a tangy olive oil marinade, this dish delivers bold flavor in just minutes.
Ingredients
Scale
Main Ingredients:
- 1 pound shrimp
Herbs and Aromatics:
- ¼ cup cilantro
- ¼ cup parsley
- 4 cloves garlic
- 1 red Fresno chili
Seasonings and Liquids:
- ½ cup olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon fresh lime juice
- ¾ teaspoon dried oregano
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ¼ teaspoon red chili flakes
- Olive oil for searing
- Salt to taste
- Pepper to taste
Instructions
- Pour ½ cup olive oil into a medium mixing bowl as your base for creating a vibrant chimichurri sauce.
- Add 2 tablespoons red wine vinegar and 1 tablespoon fresh lime juice to the olive oil, creating a tangy liquid foundation.
- Finely chop ¼ cup cilantro and ¼ cup parsley until they are uniformly cut into tiny pieces.
- Mince 4 cloves of garlic and dice 1 red Fresno chili into extremely small fragments.
- Incorporate the chopped herbs, garlic, and chili into your liquid mixture along with ¾ teaspoon dried oregano, 1 teaspoon kosher salt, and ½ teaspoon black pepper.
- Whisk the ingredients continuously for 45-60 seconds until your sauce becomes completely smooth and well-integrated.
- Pat 1 pound of shrimp completely dry using paper towels to ensure a perfect sear.
- Season the shrimp with a light sprinkle of salt and pepper on both sides.
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat (around 400°F) until the oil shimmers slightly.
- Place the shrimp in a single layer, ensuring they are not overcrowded, and cook for exactly 2 minutes on the first side.
- Flip each shrimp and cook an additional 1-2 minutes until they turn completely pink and opaque.
- Transfer the hot shrimp immediately to a serving platter and drizzle the entire chimichurri sauce over them.
- Garnish with ¼ teaspoon red chili flakes for an extra punch of heat and visual appeal.
Notes
- Pat shrimp completely dry to ensure a perfect golden sear and prevent steaming instead of browning.
- Fresno chilies can be swapped with jalapeños for a similar heat level if unavailable in your local market.
- Watch shrimp carefully during cooking, as they turn rubbery when overcooked and lose their delicate texture.
- For a low-carb version, serve the chimichurri shrimp over cauliflower rice or fresh mixed greens instead of traditional sides.
- Prep Time: 10 minutes
- Cook Time: 6 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: Latin American
Nutrition
- Serving Size: 4
- Calories: 255 kcal
- Sugar: 0.2 g
- Sodium: 738 mg
- Fat: 21 g
- Saturated Fat: 3 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 1 g
- Protein: 22 g
- Cholesterol: 161 mg