Description
Quick and vibrant Shrimp Chimichurri recipe. Zesty herbs, tender shrimp, ready in minutes. A bright, flavor-packed dish for any night!
Ingredients
Scale
- Main Attraction:
- 1 lb large shrimp (peeled, deveined, tails on or off)
- 2 tbsp extra virgin olive oil (for cooking shrimp)
- Chimichurri Essentials:
- 1 cup fresh parsley (finely chopped)
- 1/2 cup fresh cilantro (finely chopped)
- 4–5 garlic cloves (minced)
- 1/4 cup red wine vinegar
- 1/2 tsp red pepper flakes (or more, to taste)
- 1/2 tsp dried oregano
- 1/2 tsp salt (plus more for seasoning shrimp)
- 1/4 tsp freshly ground black pepper (plus more for seasoning shrimp)
- 1/2 cup extra virgin olive oil (for chimichurri)
- Optional Swirls:
- Lime wedges (for serving)
- Avocado slices (for serving)
Instructions
- Whip Up Your Shrimp Chimichurri Sauce:: Okay, first things first: the chimichurri! Grab all your beautiful fresh parsley and cilantro, the garlic, red wine vinegar, red pepper flakes, dried oregano, salt, and pepper. I usually just throw everything into my food processor and give it a few pulses until it’s finely chopped but still has some texture. You don’t want a paste, hon, just a rustic, herby goodness. Then, slowly drizzle in that good olive oil while it’s pulsing. It should smell absolutely heavenly right about now, bright and garlicky!
- Prep Those Shrimp:: Next up, the shrimp! Make sure they’re peeled and deveined. I always give them a good rinse under cold water, then pat them *really* dry with paper towels. This step is crucial for getting a nice sear, otherwise, they’ll just steam. Season them simply with a little salt and pepper. Honestly, I always forget to pat them dry enough the first time, and then I stand there wondering why they’re not getting that pretty pink crisp. Learn from my mistakes!
- Sauté the Shrimp for the Best Chimichurri:: Heat a large skillet over medium-high heat with a splash of olive oil. Once it’s shimmering, add your shrimp in a single layer. Don’t crowd the pan, or they won’t brown properly – you might need to do this in batches. Cook for just 1-2 minutes per side, until they’re opaque and beautifully pink. This happens fast, so don’t wander off! I swear, one second they’re grey, the next they’re rubbery if you’re not paying attention. Keep your eyes on those beauties!
- Combine with Your Tangy Chimichurri:: Once your shrimp are perfectly cooked, take them off the heat. Now for the magic! Pour about half of your freshly made chimichurri sauce over the warm shrimp. Give it a gentle toss to coat everything evenly. The warmth from the shrimp will help the herbs release even more of their fragrant oils, creating an intoxicating aroma. This is where the dish truly comes alive, and you’ll see those vibrant green flecks clinging to the pink shrimp. It’s a beautiful sight!
- Let the Flavors Mingle:: Let the shrimp sit in that glorious chimichurri for just a few minutes, maybe 5-10, to really let those flavors meld. You can cover the pan loosely if you like. This little resting period allows the shrimp to soak up all that garlicky, herby goodness. It’s tempting to dig right in, I know, but trust me, this small pause makes all the difference. I often use this time to quickly set the table or pour myself a glass of water – kitchen chaos, right?
- Serve Your Zesty Shrimp Chimichurri:: Dish out your magnificent Shrimp Chimichurri! You can serve it straight from the pan or transfer it to a pretty serving platter. I like to drizzle a little extra chimichurri over the top right before serving, just for that extra burst of freshness and color. It should look incredibly vibrant and smell absolutely irresistible. A squeeze of fresh lime juice right at the end? Chef’s kiss! You’ve done it, hon, a fantastic meal!