Description
A vibrant and flavorful Chimichurri Shrimp recipe featuring a fresh, herbaceous chimichurri sauce made with parsley, garlic, and Fresno pepper, paired perfectly with juicy, marinated jumbo shrimp cooked quickly on the stovetop. Perfect for serving with tacos, rice, or grilled bread.
Ingredients
Units
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Chimichurri Sauce
- 1/2 cup parsley, finely chopped
- 4 cloves garlic, finely minced
- 1 Fresno pepper, seeded, finely minced
- 1 tsp oregano, dried
- 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 honey, mild in flavor, like Clover
- 1 tsp smoked paprika
- 1 tsp salt
- 1/2 tsp fresh ground pepper
Instructions
- Prepare Chimichurri Sauce: With a sharp knife, finely chop parsley, garlic, and Fresno pepper. Avoid using a food processor to retain texture. Place these in a medium bowl, then add oregano, salt, and pepper. Stir in olive oil and red wine vinegar until combined. Allow the chimichurri to stand for at least 1 hour so flavors meld.
- Marinate Shrimp: Peel and devein the shrimp if not already done. In a bowl, toss the shrimp with olive oil, minced garlic, honey, smoked paprika, salt, and pepper until well coated. Cover and refrigerate for 20 minutes to marinate.
- Cook Shrimp: Heat a saucepan or grill pan over high heat until hot. Add the marinated shrimp in a single layer and cook for 3 minutes on one side. Flip and cook for another 3 minutes until shrimp are opaque and cooked through.
- Combine and Serve: Transfer cooked shrimp to a serving dish and spoon about 1/4 cup of chimichurri sauce over them. Toss gently to coat. Pour the remaining chimichurri into a small bowl or ramekin to serve on the side. Enjoy shrimp in tacos, over rice, or with grilled bread slices.
Notes
- For best flavor, let chimichurri sauce rest for at least 1 hour before serving.
- Do not use a food processor for the sauce to maintain a fresh, chunky texture.
- Marinate the shrimp for the full 20 minutes to infuse flavors without over-tenderizing.
- Use a hot pan to quickly sear the shrimp for a juicy interior and slightly crisp exterior.
- Serve with warm tortillas or crusty bread to soak up the flavorful sauce.
- Adjust spiciness by adding more or less Fresno pepper according to taste.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 22 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 180 mg
