Description
A vibrant and flavorful Chimichurri Shrimp recipe featuring succulent jumbo shrimp marinated and grilled with a zesty chimichurri sauce. Served alongside fresh cherry tomatoes tossed in chimichurri, fluffy rice, and a creamy tzatziki dip for a delightful Mediterranean-inspired meal.
Ingredients
Scale
Chimichurri Sauce
- 1/2 cup olive oil
- 2 tablespoons red wine vinegar
- 1/2 cup parsley
- 1 small fresno chile
- 3-4 cloves garlic
- 1 teaspoon dried oregano
- 1 teaspoon salt
Shrimp
- 1 pound jumbo shrimp, raw, peeled and deveined
For Serving
- 1/2 cup tzatziki
- 2 cups cherry tomatoes, halved
- Bread or rice, for serving
Instructions
- Make Chimichurri Sauce: Blitz olive oil, red wine vinegar, parsley, fresno chile, garlic, dried oregano, and salt in a food processor until somewhat emulsified. Allow the sauce to rest and settle. Alternatively, finely chop all ingredients and mix thoroughly in a bowl.
- Divide Sauce: Split the chimichurri into three portions: one for tossing with shrimp, one for brushing during cooking, and one for brushing at the table.
- Prepare Shrimp: If frozen, thaw shrimp. Peel and devein if necessary. Pat the shrimp dry with paper towels, then toss them with one-third of the chimichurri sauce to marinate briefly.
- Skewer Shrimp: Thread the marinated shrimp onto soaked wooden skewers for grilling or sautéing.
- Cook Shrimp: Heat a grill pan, grill, or sauté pan over medium-high heat. Place the shrimp skewers and cook for 2-3 minutes per side, brushing with the reserved chimichurri sauce while cooking. Cook until shrimp turn opaque and reach an internal temperature of 145°F (63°C).
- Prepare Tomatoes: Toss halved cherry tomatoes with a spoonful of the reserved chimichurri sauce to create a fresh tomato salad.
- Serve: Plate the cooked shrimp with the dressed cherry tomatoes and a side of hot rice or bread. Serve with a side dish of creamy tzatziki for dipping and extra flavor.
Notes
- This dish offers a flavorful and tangy chimichurri shrimp experience perfect for a light yet satisfying meal.
- The chimichurri sauce can be made a few hours ahead to enhance flavor.
- Wooden skewers should be soaked in water for at least 30 minutes before use to prevent burning.
- Adjust the spice level by varying the amount or type of chile used in the chimichurri.
- Serve with rice or crusty bread to soak up the delicious juices and sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 603
- Sugar: 4.8 g
- Sodium: 984.4 mg
- Fat: 39.6 g
- Saturated Fat: 6.3 g
- Unsaturated Fat: 33.3 g
- Trans Fat: 0 g
- Carbohydrates: 25.7 g
- Fiber: 1.9 g
- Protein: 37.6 g
- Cholesterol: 249.5 mg
