Description
Shrimp Chimichurri is a vibrant and flavorful dish featuring juicy, pan-seared or grilled shrimp topped with a fresh Argentine-style chimichurri sauce made with parsley, garlic, olive oil, and red wine vinegar. It’s quick to prepare and perfect for a light, protein-packed meal.
Ingredients
- 1 lb (450 g) large shrimp, peeled and deveined
- 2 tablespoons olive oil (divided)
- Salt, to taste
- Black pepper, to taste
- 1 teaspoon smoked paprika (optional)
- 1/2 teaspoon red pepper flakes (optional)
- 1 cup fresh parsley, finely chopped
- 3 cloves garlic, minced
- 2 tablespoons fresh oregano, finely chopped (or 2 teaspoons dried oregano)
- 2 tablespoons red wine vinegar
- 1/3 cup extra virgin olive oil
- 1 tablespoon fresh lemon juice
Instructions
- Pat the shrimp dry with paper towels and place them in a bowl.
- Toss shrimp with 1 tablespoon olive oil, salt, pepper, smoked paprika, and red pepper flakes.
- Heat a large skillet over medium-high heat and add the remaining 1 tablespoon olive oil.
- Add shrimp in a single layer and cook for 1–2 minutes per side until pink and opaque. Remove from heat.
- In a separate bowl, combine parsley, garlic, oregano, red wine vinegar, lemon juice, and extra virgin olive oil.
- Stir well to create the chimichurri sauce and adjust salt to taste.
- Spoon chimichurri generously over the cooked shrimp and serve immediately.
Notes
- Use fresh herbs for the best flavor.
- Do not overcook the shrimp; they cook very quickly.
- Let the chimichurri sit for at least 10 minutes before serving to enhance the flavors.
- Serve with rice, quinoa, crusty bread, or over a salad.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Main Course
- Method: Pan-Seared
- Cuisine: Argentinian