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Shrimp Chimichurri Recipe

Shrimp Chimichurri Recipe
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★★★★★

5.1 from 27 reviews

This Shrimp Chimichurri recipe combines juicy grilled shrimp with a vibrant, fresh chimichurri sauce made from parsley, garlic, and red wine vinegar. Perfectly marinated and grilled, the shrimp are tender and flavorful, making this dish a light, refreshing, and easy-to-prepare meal that’s ideal for seafood lovers and fans of bright, herbaceous sauces.

Ingredients

Scale

Shrimp

  • 1 pound large shrimp, peeled and deveined

Chimichurri Sauce

  • 1 cup fresh parsley, finely chopped
  • 1/2 cup olive oil
  • 1/4 cup red wine vinegar
  • 4 cloves garlic, minced
  • 1 teaspoon red pepper flakes
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • Juice of 1 lime

Instructions

  1. Preparing the Chimichurri Sauce: 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, then squeeze in the juice of one lime. Mix thoroughly until well blended. Set the sauce aside for later use in marinating and drizzling.
  2. Marinating the Shrimp: Place the peeled and deveined shrimp in a large bowl. Toss with half of the chimichurri sauce, ensuring all shrimp are well coated. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to infuse and tenderize the shrimp.
  3. Cooking the Shrimp: Preheat your grill or grill pan over medium-high heat. Remove shrimp from the marinade and discard the used marinade. Grill the shrimp for 2-3 minutes per side until they turn pink and opaque, being careful not to overcook to maintain their juiciness and tenderness.
  4. Combining Shrimp and Chimichurri: Arrange the grilled shrimp on a serving platter. Drizzle the remaining chimichurri sauce over the top to add flavor and visual appeal. Serve immediately, optionally offering extra chimichurri sauce on the side for additional taste.

Notes

  • Marinate the shrimp for at least 30 minutes but no longer than 1 hour to prevent the acid from breaking down the shrimp too much.
  • Discard any leftover marinade used with raw shrimp to avoid contamination.
  • Use fresh parsley and fresh lime juice for the best flavor in your chimichurri sauce.
  • If you prefer milder heat, reduce the amount of red pepper flakes.
  • This dish pairs well with grilled vegetables or a simple rice side.

Nutrition

Keywords: shrimp recipe, chimichurri sauce, grilled shrimp, seafood, Argentinian recipe, fresh herbs, quick dinner

Find it online: https://islawhite.com/shrimp-chimichurri-recipe/