Shrimp with Fresh Chimichurri Recipe

Introduction

Shrimp Chimichurri is a vibrant and flavorful dish that combines succulent shrimp with a zesty herb sauce. It’s quick to prepare and perfect for a light meal or appetizer.

Ingredients

• 1 pound shrimp, peeled and deveined
• 1 cup fresh parsley, finely chopped
• 2 cloves garlic, minced
• ½ cup olive oil

Instructions

1. Step 1: Cook the shrimp in a hot skillet over medium heat for about 2-3 minutes per side until they turn pink and are cooked through.
2. Step 2: In a small bowl, combine the parsley, garlic, and olive oil to make the chimichurri sauce. Spoon the sauce over the cooked shrimp before serving.

Tips & Variations

• For extra flavor, add a splash of red wine vinegar or lemon juice to the chimichurri sauce.
• You can also include chopped cilantro or oregano to the herb mix for a different twist.
• Serve the shrimp over rice or crusty bread to soak up the delicious sauce.

Storage

Store any leftover shrimp chimichurri in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet or enjoy cold as a salad topping.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen shrimp for this recipe?

Yes, frozen shrimp works well. Just be sure to thaw and pat them dry before cooking to avoid excess moisture.

How long does chimichurri sauce keep?

Chimichurri sauce can be stored in the refrigerator for up to 5 days. Stir well before using as the oil may separate.

Shrimp with Fresh Chimichurri Recipe

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4.5 from 75 reviews

Shrimp Chimichurri is a vibrant and flavorful dish featuring succulent shrimp topped with a zesty chimichurri sauce made from fresh parsley, garlic, and olive oil. This simple yet elegant recipe is perfect for a quick dinner or a light appetizer, highlighting the bright and herbaceous flavors of South American cuisine.

• Author: Yana
• Prep Time: 10 minutes
• Cook Time: 6 minutes
• Total Time: 16 minutes
• Yield: 4 servings 1x
• Category: Appetizer
• Method: Frying
• Cuisine: South American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Shrimp

• 1 pound large shrimp, peeled and deveined

Chimichurri Sauce

• 1 cup fresh parsley leaves, finely chopped
• 3 cloves garlic, minced
• 1/3 cup olive oil
• 1 tablespoon red wine vinegar (optional for acidity)
• Salt and freshly ground black pepper, to taste

Instructions

1. Prepare the Shrimp: Rinse the shrimp under cold water and pat them dry with paper towels to ensure they sear nicely.
2. Cook the Shrimp: Heat a tablespoon of olive oil in a large skillet over medium-high heat. Add the shrimp and cook for about 2-3 minutes on each side until they turn pink and opaque. Remove from heat and set aside.
3. Make the Chimichurri Sauce: In a bowl, mix the chopped parsley, minced garlic, olive oil, and red wine vinegar. Season with salt and pepper to taste. Stir well to combine all flavors.
4. Assemble the Dish: Spoon the chimichurri sauce generously over the cooked shrimp. Serve immediately as an appetizer or main course with your choice of sides such as rice or crusty bread.

Notes

• For added flavor, marinate the shrimp in a bit of garlic and olive oil before cooking.
• Chimichurri sauce can be made ahead and stored in the refrigerator for up to 2 days.
• Add a pinch of red chili flakes to the chimichurri for a spicy kick.
• This dish pairs well with grilled vegetables or a fresh salad for a balanced meal.

Keywords: Shrimp Chimichurri, Shrimp recipe, Chimichurri sauce, South American cuisine, seafood appetizer, garlic parsley sauce