Zesty Chimichurri Shrimp (Print Version)
Juicy shrimp tossed in a zesty green herb sauce made with parsley, garlic, oregano, and a tangy red wine vinegar dressing.
# Ingredients:
→ Chimichurri Sauce
01 -
½ cup finely chopped parsley
02 -
4 cloves garlic, finely minced
03 -
1 Fresno pepper, seeded and finely minced
04 -
1 teaspoon dried oregano
05 -
½ cup extra virgin olive oil
06 -
3 tablespoons red wine vinegar
07 -
1 teaspoon salt
08 -
½ teaspoon freshly ground black pepper
→ Shrimp
09 -
1 lb jumbo shrimp, peeled and deveined
10 -
3 tablespoons olive oil
11 -
2 cloves garlic, finely minced
12 -
2 tablespoons mild honey (such as clover)
13 -
1 teaspoon smoked paprika
14 -
1 teaspoon salt
15 -
½ teaspoon freshly ground black pepper
# Steps:
01 -
With a sharp knife, finely chop parsley, garlic and red chili pepper. Do not use a food processor. Place ingredients inside a medium size bowl. Add oregano, salt and pepper. Pour in olive oil and red wine vinegar, then stir to combine. Allow the chimichurri to stand for at least 1 hour to let the flavors meld together.
02 -
Peel and devein shrimp if not already prepared. In a bowl, combine olive oil, garlic, honey, smoked paprika, salt and pepper. Add shrimp and toss to coat evenly. Cover and marinate in the refrigerator for 20 minutes.
03 -
Heat sauce pan or grill pan over high heat until very hot. Arrange the marinated shrimp in a single layer and cook for 2-3 minutes per side until pink and opaque.
04 -
Transfer cooked shrimp to a serving dish. Spoon about ¼ cup of chimichurri sauce over the shrimp and toss to coat. Pour the remaining sauce in a ramekin or small bowl and serve on the side. Enjoy the shrimp in tacos, over rice, or with grilled bread slices.
# Notes:
01 -
For authentic chimichurri, hand-chopping ingredients is preferable to using a food processor.
02 -
The chimichurri sauce improves in flavor when prepared in advance and allowed to rest.
03 -
Be careful not to overcook the shrimp as they will become rubbery.