Shrimp Chimichurri Recipe
This vibrant Shrimp Chimichurri Recipe brings together succulent shrimp with Argentina's beloved green sauce.
Equipment
- Large skillet or grill pan
- Sharp knife
- Cutting Board
- Food processor or blender
- Mixing Bowls
- Measuring cups and spoons
- Tongs
Ingredients
- 1½ pounds large shrimp peeled and deveined
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup fresh parsley leaves
- ¼ cup fresh cilantro
- 3 garlic cloves
- 2 tablespoons red wine vinegar
- ½ cup olive oil
- 1 teaspoon red pepper flakes
- Salt to taste
Instructions
- Rinse shrimp under cold water thoroughly.
- Pat shrimp completely dry with paper towels.
- Season shrimp with salt and pepper evenly.
- Heat olive oil in large skillet.
- Add parsley to food processor first.
- Add cilantro and garlic to processor.
- Pulse herbs until roughly chopped together.
- Add vinegar and red pepper flakes.
- Slowly drizzle olive oil while processing.
- Season chimichurri with salt to taste.
- Cook shrimp 2-3 minutes per side.
- Shrimp should turn pink and opaque.
- Remove shrimp from heat immediately.
- Serve shrimp topped with fresh chimichurri.
Notes
- Don't overcook the shrimp they become rubbery and tough when overcooked.
- Make chimichurri ahead flavors improve when it sits for 30 minutes.
- Use fresh herbs only dried herbs won't provide the same vibrant flavor.
- Pat shrimp dry moisture prevents proper searing and caramelization.
- Adjust spice level add more red pepper flakes for extra heat.