Description
Chimichurri Shrimp is a vibrant and flavorful dish featuring jumbo shrimp marinated with garlic, honey, and smoked paprika, then cooked quickly on the stovetop and tossed in a fresh, zesty chimichurri sauce packed with parsley, garlic, and a hint of Fresno pepper. Perfect served in tacos, over rice, or alongside grilled bread, this recipe is an easy yet impressive meal ready in just 20 minutes.
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 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: With a sharp knife, finely chop the parsley, garlic, and Fresno pepper. Avoid using a food processor to keep the texture fresh. Place these ingredients in a medium bowl, then add dried oregano, salt, and pepper. Stir in the olive oil and red wine vinegar to combine. Let the chimichurri sit for at least 1 hour to allow flavors to 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. Cover and refrigerate the shrimp to marinate for 20 minutes.
- Cook Shrimp: Heat a saucepan or grill pan over high heat until very hot. Add the marinated shrimp in a single layer and cook for 3 minutes on one side, then flip and cook an additional 3 minutes, until shrimp are pink and cooked through.
- Toss with Chimichurri: Transfer cooked shrimp to a serving dish. Spoon about 1/4 cup of chimichurri sauce over the shrimp and gently toss to coat well. Pour the remaining chimichurri sauce into a small bowl or ramekin to serve on the side.
- Serve: Enjoy the shrimp as a main dish tossed in tacos, served over rice, or accompanied by grilled bread for a delicious and versatile meal.
Notes
- Allow the chimichurri sauce to rest for at least 1 hour or overnight for deeper flavors.
- Don’t rush chopping the chimichurri ingredients by hand; this helps maintain fresh texture and taste.
- Adjust the heat level by adding more or less Fresno pepper depending on your spice preference.
- Substitute honey with agave or maple syrup for a vegan option, but the diet classification must be adjusted accordingly.
- Use fresh shrimp if possible for best taste and texture.
- The shrimp cooks quickly; avoid overcooking to keep them tender and juicy.
- You can prepare the chimichurri sauce in advance and store it in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 280 kcal
- Sugar: 3 g
- Sodium: 550 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1.5 g
- Protein: 24 g
- Cholesterol: 180 mg
