Description
This vibrant Shrimp Chimichurri pairs juicy seared shrimp with a zesty, herb-packed chimichurri sauce. Perfect as an appetizer or main dish, it’s a quick, healthy recipe bursting with bold Argentinian flavors. Keyword: shrimp chimichurri
Ingredients
For the Chimichurri Sauce:
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2 tablespoons fresh lemon juice
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1/2 cup olive oil
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1 cup finely chopped fresh parsley
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2 cloves garlic, minced
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1 tablespoon red wine vinegar
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1/2 teaspoon red pepper flakes (adjust to taste)
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Salt and pepper to taste
For the Shrimp:
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1 lb large shrimp, peeled and deveined
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1 tablespoon olive oil
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Salt and pepper to taste
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Lemon wedges, for serving
Instructions
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Make the Chimichurri:
In a bowl, whisk together lemon juice, red wine vinegar, minced garlic, olive oil, red pepper flakes, and salt and pepper.
Stir in finely chopped parsley. Let sit for 10 minutes to develop flavor. -
Cook the Shrimp:
Toss shrimp with olive oil, salt, and pepper.
Heat a skillet over medium-high heat and cook shrimp for 2–3 minutes per side until pink and opaque. -
Combine and Serve:
Toss cooked shrimp with chimichurri or serve chimichurri on the side.
Garnish with lemon wedges and additional parsley if desired.
Notes
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Great served over rice, pasta, or with grilled vegetables.
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Chimichurri can be made ahead and stored in the fridge for up to 3 days.
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Try it with grilled shrimp for a smoky twist.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Argentinian-Inspired
