Shrimp Chimichurri (Print Version)
Tender shrimp coated in zesty Argentinian chimichurri sauce creates a colorful, protein-rich dish perfect for weeknight dinners or entertaining.
# Ingredients:
→ Seafood
01 -
1 pound large shrimp, peeled and deveined
→ Chimichurri Sauce
02 -
1 cup fresh parsley, finely chopped
03 -
1/2 cup olive oil
04 -
1/4 cup red wine vinegar
05 -
4 cloves garlic, minced
06 -
1 teaspoon red pepper flakes
07 -
1 teaspoon dried oregano
08 -
Salt and pepper to taste
09 -
Juice of 1 lime
# Steps:
01 -
In a medium bowl, combine the finely chopped parsley, olive oil, and red wine vinegar. Add the minced garlic, red pepper flakes, and dried oregano. Season with salt and pepper to taste. Squeeze in the lime juice and mix well until thoroughly blended.
02 -
In a large bowl, toss the peeled and deveined shrimp with half of the chimichurri sauce, ensuring each piece is well coated. Cover with plastic wrap and refrigerate for at least 30 minutes to allow flavors to penetrate.
03 -
Preheat grill or grill pan over medium-high heat. Remove shrimp from marinade, discarding used sauce. Grill shrimp for 2-3 minutes per side until pink and opaque, being careful not to overcook.
04 -
Arrange grilled shrimp on a serving platter and drizzle with the remaining chimichurri sauce. Offer additional sauce on the side if desired.
# Notes:
01 -
Chimichurri is a vibrant Argentinian sauce made from fresh herbs, garlic, vinegar, and oil that perfectly complements grilled proteins.
02 -
Shrimp cooks quickly, making this dish ideal for busy weeknights or impromptu gatherings.
03 -
Adjust garlic and red pepper flakes according to your preference for heat and intensity.