Description
Chimichurri Shrimp is a vibrant and flavorful dish featuring jumbo shrimp marinated in a smoky, honey-infused spice blend and served with a fresh, zesty chimichurri sauce made from parsley, garlic, Fresno pepper, and red wine vinegar. Perfect for a quick and delicious meal, this recipe can be enjoyed on its own or paired with rice, tacos, or grilled bread.
Ingredients
Units
Scale
Chimichurri Sauce
- 1/2 cup parsley, finely chopped
- 4 cloves garlic, finely minced
- 1 Fresno pepper, seeded, finely minced
- 1 tsp dried oregano
- 1/2 cup extra virgin olive oil
- 3 tbsp red wine vinegar
- 1 tsp salt
- 1/2 tsp fresh ground pepper
Shrimp
- 1 lb jumbo shrimp, peeled and deveined
- 3 tbsp olive oil
- 2 cloves garlic, finely minced
- 2 tbsp mild honey, like Clover
- 1 tsp smoked paprika
- 1 tsp salt
- 1/2 tsp fresh ground pepper
Instructions
- Prepare Chimichurri Sauce: Using a sharp knife, finely chop the parsley, garlic, and Fresno pepper, avoiding the use of a food processor to preserve texture. Place these ingredients into a medium bowl.
- Mix Sauce Ingredients: Add dried oregano, salt, and fresh ground pepper to the bowl. Pour in the extra virgin olive oil and red wine vinegar, then stir thoroughly to combine all flavors.
- Rest Sauce: Let the chimichurri sauce stand for at least 1 hour, or longer if possible, to allow the flavors to meld and intensify.
- Marinate Shrimp: In a separate bowl, toss the peeled and deveined shrimp with olive oil, minced garlic, honey, smoked paprika, salt, and fresh ground pepper until evenly coated. Cover and refrigerate for 20 minutes.
- Cook Shrimp: Heat a saucepan or grill pan over high heat until hot. Arrange shrimp in a single layer in the pan and cook for 3 minutes on one side, then flip and cook for another 3 minutes until opaque and cooked through.
- Combine Shrimp with Sauce: Transfer cooked shrimp to a serving dish, pour about 1/4 cup of chimichurri sauce over them and toss to coat evenly.
- Serve: Pour remaining chimichurri sauce into a small bowl or ramekin for serving on the side. Serve shrimp alone, in tacos, atop rice, or with grilled bread slices.
Notes
- Use fresh parsley and garlic for the best vibrant flavor in the chimichurri sauce.
- Allowing the chimichurri to sit for at least an hour enhances the depth of flavor.
- If Fresno peppers are not available, substitute with a mild red chili pepper or red bell pepper for less heat.
- Do not overcook the shrimp; they cook quickly and become tough if left too long on the heat.
- Serve with warm tortillas or crusty bread to soak up the delicious chimichurri sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 22 g
- Saturated Fat: 3 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 24 g
- Cholesterol: 190 mg
