Description
This shrimp with chimichurri sauce is bold, fresh, and ready in under 20 minutes. A flavorful seafood dish that pairs perfectly with grains, greens, or on its own.
Ingredients
1 lb (450 g) large shrimp, peeled and deveined
2 tbsp olive oil
1 tsp smoked paprika
Salt and pepper, to taste
For the chimichurri:
1 cup fresh parsley, chopped
½ cup fresh cilantro, chopped
3 cloves garlic, minced
2 tbsp red wine vinegar
⅓ cup extra virgin olive oil
½ tsp red pepper flakes
Salt and pepper, to taste
Instructions
Pat shrimp dry and season with paprika, salt, and pepper.
Heat 2 tbsp olive oil in a skillet over medium-high heat.
Cook shrimp 2–3 minutes per side until pink and opaque. Remove from skillet.
In a bowl, whisk parsley, cilantro, garlic, vinegar, olive oil, red pepper flakes, salt, and pepper to make chimichurri.
Toss cooked shrimp with chimichurri and serve immediately.
Garnish with lemon wedges or more herbs if desired.
Notes
Add lime juice to chimichurri for extra brightness.
Serve over rice, quinoa, or salad for a full meal.
Grill shrimp for added smokiness.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Dinner, Appetizer
- Method: Pan-Searing
- Cuisine: Latin American-Inspired
