Description
Whip up fresh Shrimp Chimichurri! This vibrant, zesty dish comes together in minutes, perfect for a weeknight dinner. A burst of flavor and simple cooking.
Ingredients
Scale
- For the Chimichurri:
- 1 cup fresh parsley, roughly chopped
- 1/2 cup fresh cilantro, roughly chopped
- 4–5 cloves garlic, minced
- 1/4 cup red wine vinegar
- 1/2 cup extra virgin olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (or more, to taste)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- For the Shrimp:
- 1.5 lbs large shrimp, peeled and deveined
- 1 tablespoon olive oil (for searing)
- 1 lime, cut into wedges (for serving)
- Pantry Staples:
- Salt
- Black Pepper
- Optional Garnishes:
- Extra fresh parsley or cilantro, chopped
- Extra red pepper flakes
Instructions
- Whip Up the Chimichurri: Alright, first things first, let’s get that glorious green sauce going. Grab your fresh parsley and cilantro, give ’em a good chop – not too fine, we want a bit of texture here. Toss those into a bowl with your minced garlic, red pepper flakes, dried oregano, red wine vinegar, and a good pinch of salt and pepper. Now, slowly drizzle in that olive oil, stirring constantly until it’s all beautifully combined. You want it to be a bit loose, not thick. I always take a little taste right here, adjusting the salt or vinegar; it makes all the difference! This is the heart of your Shrimp Chimichurri.
- Marinate the Shrimp: Okay, time for the stars of the show! Pat your peeled and deveined shrimp dry with a paper towel. This step is crucial, hon, it helps them sear nicely. In a separate bowl, toss the shrimp with about a third of your freshly made chimichurri. Just enough to coat them lightly. Let them sit for about 10-15 minutes on the counter. Don’t let them marinate for too long, like over 30 minutes, especially with the vinegar in the chimichurri, or they can start to get a little rubbery. Trust me, I learned that the hard way one time!
- Sear the Shrimp: Heat a large skillet, preferably cast iron if you have one, over medium-high heat. Add a tiny splash of olive oil – just enough to coat the bottom. Once it’s shimmering, add your marinated shrimp in a single layer, making sure not to overcrowd the pan. You might need to do this in batches. Cook for about 2-3 minutes per side, until they’re pink and opaque. They cook super fast, so don’t wander off! The smell of those sizzling shrimp with that herby marinade? Absolutely divine, it fills the whole kitchen!
- Combine and Finish: Once all your shrimp are perfectly seared, transfer them back to the bowl with any reserved cooking juices. Now, pour the remaining chimichurri over the cooked shrimp. Give it a gentle toss to make sure every single shrimp is coated in that vibrant, zesty sauce. This is where the magic really happens, seeing that bright green coat the pink shrimp. I always add an extra squeeze of fresh lime juice at this point; it just brightens everything up even more, giving your Shrimp Chimichurri an extra pop!
- Garnish and Serve: Transfer your glorious Shrimp Chimichurri to a serving platter. If you’re feeling fancy, sprinkle with a little extra fresh chopped parsley or cilantro. I sometimes add a few more red pepper flakes for visual appeal and a bit more heat. The colors alone are enough to make your mouth water! This dish comes together so quickly, it almost feels like cheating, but it tastes like you spent hours in the kitchen.
- Enjoy Immediately: Seriously, don’t wait! This dish is best enjoyed fresh off the stove. The shrimp are tender, the chimichurri is bright and pungent. Take a moment to savor it. I usually just grab a fork and dive right in, maybe with some crusty bread to soak up all that incredible sauce. It’s such a satisfying meal, and honestly, the simple flavors are just so incredibly good. Every bite is a little burst of freshness!