Chimichurri Shrimp

Chimichurri shrimp is a flavor-packed dish that combines the zesty, herbaceous punch of Argentinian chimichurri sauce with tender, juicy shrimp. It’s the kind of dish that feels fancy but is surprisingly quick and easy to prepare. Whether you’re looking for an elegant appetizer, a vibrant dinner option, or a versatile protein for tacos or salads, chimichurri shrimp will become your go-to. The star of this recipe is the chimichurri sauce—an aromatic blend of parsley, cilantro, garlic, olive oil, and red wine vinegar—that coats the shrimp in a bright and tangy marinade. This dish is as healthy as it is delicious, fitting into a variety of diets without sacrificing flavor. Let’s dive into the steps to bring this bold and refreshing dish to your table.

Why You’ll Love This Recipe

• Bold flavors: The chimichurri sauce adds a burst of fresh, tangy, and slightly spicy flavor to the shrimp.
• Quick and easy: This recipe takes just 20 minutes from start to finish, making it perfect for weeknight dinners.
• Healthy and nutritious: High in protein and low in carbs, this dish is naturally gluten-free and keto-friendly.
• Versatile: Serve as a main dish, toss into salads, or use as a filling for tacos or wraps.
• Meal-prep friendly: The sauce and shrimp can be prepped ahead of time for stress-free cooking.

Preparation Time and Servings

• Prep time: 15 minutes
• Cook time: 5 minutes
• Total time: 20 minutes
• Yield: 4 servings
• Serving size: 4-5 shrimp

Nutritional Information (per serving)

• Calories: 220
• Carbohydrates: 2g
• Protein: 22g
• Fat: 14g
• Fiber: 1g
• Sugar: 0g

Ingredients

For the shrimp:

• 1 pound large shrimp, peeled and deveined (tail-on optional)
• 2 tablespoons olive oil
• ½ teaspoon salt
• ½ teaspoon black pepper

For the chimichurri sauce:

• 1 cup fresh parsley, finely chopped
• ½ cup fresh cilantro, finely chopped
• 3 garlic cloves, minced
• ½ cup olive oil
• 2 tablespoons red wine vinegar
• 1 tablespoon fresh lemon juice
• 1 teaspoon dried oregano
• ½ teaspoon red pepper flakes (adjust to taste)
• ½ teaspoon salt
• ½ teaspoon ground black pepper

Optional: Lemon wedges for serving

Step-by-Step Instructions

1. Prepare the chimichurri sauce

In a medium mixing bowl, combine the parsley, cilantro, garlic, olive oil, red wine vinegar, lemon juice, oregano, red pepper flakes, salt, and black pepper. Stir well until the mixture is fully combined. Adjust seasoning to taste, adding more salt or lemon juice if needed. Set aside to let the flavors meld while preparing the shrimp.

2. Season the shrimp

Pat the shrimp dry with a paper towel to remove excess moisture. Toss the shrimp in olive oil, salt, and black pepper, ensuring they are evenly coated.

3. Cook the shrimp

• Grill method: Preheat a grill or grill pan over medium-high heat. Lightly grease the surface to prevent sticking. Grill the shrimp for 2-3 minutes per side, or until they turn pink and opaque.
• Skillet method: Heat a large skillet over medium-high heat. Add the seasoned shrimp and cook for 2-3 minutes per side, until fully cooked.

4. Toss shrimp in chimichurri sauce

Once the shrimp are cooked, transfer them to a large mixing bowl. Add about half of the chimichurri sauce and toss to coat the shrimp evenly. Reserve the remaining chimichurri for drizzling or serving on the side.

5. Serve

Arrange the chimichurri shrimp on a platter and garnish with lemon wedges for squeezing over the top. Serve immediately with your choice of sides or as part of a larger meal.

Ingredient Background

• Parsley and cilantro: These fresh herbs are the backbone of chimichurri, offering a vibrant, earthy base. Cilantro adds a slightly citrusy note to balance the parsley’s robust flavor.
• Garlic: Freshly minced garlic delivers a sharp, aromatic kick that elevates the chimichurri sauce.
• Olive oil: High-quality olive oil is essential for a smooth, rich chimichurri sauce. Its mild flavor allows the herbs to shine.
• Red wine vinegar: Adds acidity to the sauce, enhancing its brightness and balancing the richness of the shrimp.
• Red pepper flakes: Provide a subtle heat that can be adjusted to your preference.
• Shrimp: Large shrimp are ideal for grilling or pan-searing, as they cook quickly and evenly.

Technique Tips

• Finely chop the herbs: For the best texture, chop the parsley and cilantro as finely as possible. Avoid using a food processor, as it can over-process the herbs and turn the sauce into a paste.
• Don’t over-marinate: If you choose to marinate the shrimp in chimichurri before cooking, limit it to 15 minutes to prevent the acid from breaking down the shrimp’s texture.
• Cook shrimp evenly: Ensure the shrimp are similar in size so they cook at the same rate. Overcooked shrimp become rubbery, so watch them closely.

Alternative Presentation Ideas

• Shrimp skewers: Thread the shrimp onto skewers for easy grilling and a beautiful presentation. Brush with additional chimichurri as they cook.
• Over rice or quinoa: Serve the shrimp on a bed of rice or quinoa, drizzled with chimichurri for a complete, satisfying meal.
• In tacos: Use the shrimp as a taco filling, paired with shredded cabbage, avocado slices, and a dollop of sour cream.
• On a salad: Top a fresh green salad with chimichurri shrimp, cherry tomatoes, cucumbers, and feta cheese for a healthy lunch option.

Additional Tips for Success

• Room-temperature sauce: Serve chimichurri at room temperature to maximize its flavors. Avoid refrigerating immediately before serving.
• Extra chimichurri: Make a double batch of the sauce to have on hand for drizzling over vegetables, meats, or bread.
• Preheat grill or skillet: Make sure your cooking surface is fully preheated to achieve a nice sear on the shrimp.

Recipe Variations

• Spicy chimichurri shrimp: Increase the red pepper flakes in the sauce or add a dash of cayenne pepper for extra heat.
• Creamy chimichurri: Blend the chimichurri sauce with 2 tablespoons of Greek yogurt or sour cream for a creamy twist.
• Garlic-butter chimichurri shrimp: Add a tablespoon of melted butter to the chimichurri for a richer flavor.
• Vegan chimichurri: Swap the shrimp for grilled tofu, zucchini, or portobello mushrooms for a plant-based version.

Freezing and Storage

• Storing leftovers: Keep cooked shrimp in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave.
• Freezing shrimp: If freezing, store cooked shrimp separately from the chimichurri sauce. Reheat shrimp from frozen and toss in fresh chimichurri before serving.
• Make-ahead sauce: Chimichurri can be made up to 5 days in advance and stored in the refrigerator. Bring to room temperature before serving.

Healthier Twist Ideas

• Reduce oil: Use less olive oil in the chimichurri sauce and add a splash of water to thin it out.
• Lower sodium: Reduce the amount of added salt in the shrimp seasoning and sauce.
• Serve with veggies: Pair the shrimp with grilled or roasted vegetables for a lighter, low-carb meal.
• Whole-grain sides: Opt for quinoa, farro, or brown rice as a nutrient-rich accompaniment.

Serving Suggestions for Events

• Appetizer platter: Serve chimichurri shrimp with toothpicks on a platter alongside other finger foods like bruschetta or stuffed mushrooms.
• Dinner party entrée: Present the shrimp on a large platter with roasted vegetables and a side of crusty bread for soaking up the sauce.
• Outdoor barbecue: Grill the shrimp on skewers and serve alongside corn on the cob, potato salad, and lemonade.

Special Equipment

• Grill or grill pan: For authentic char marks and smoky flavor, use an outdoor grill or grill pan.
• Skewers: If grilling, use metal or soaked wooden skewers to secure the shrimp.
• Sharp knife: A high-quality knife makes chopping herbs for the chimichurri much easier.
• Mixing bowl: Use a non-reactive bowl (like glass or ceramic) to mix the chimichurri, as acidic ingredients can react with metal.

Frequently Asked Questions

1. Can I use frozen shrimp for this recipe?
Yes, frozen shrimp work perfectly for this dish. Thaw them completely before cooking and pat dry to remove excess moisture.

2. How long does chimichurri sauce last?
Chimichurri sauce can be stored in an airtight container in the refrigerator for up to 5 days. Stir well before using.

3. Is chimichurri spicy?
Chimichurri has a mild spice from the red pepper flakes, but you can adjust the heat level to suit your preference.

4. Can I make this dish ahead of time?
Yes, you can prepare the chimichurri sauce in advance and cook the shrimp just before serving for maximum freshness.

5. Can I bake the shrimp instead of grilling?
Absolutely! Arrange the shrimp on a baking sheet and bake at 400°F (200°C) for 6-8 minutes or until pink and cooked through.

6. What if I don’t like cilantro?
You can omit the cilantro and use extra parsley or a mix of parsley and basil for the sauce.

7. Can I use pre-cooked shrimp?
Yes, but keep in mind pre-cooked shrimp only need to be reheated briefly to avoid becoming rubbery. Toss them in chimichurri after warming.

8. What dishes pair well with chimichurri shrimp?
Chimichurri shrimp pairs beautifully with rice, quinoa, roasted vegetables, or crusty bread. It’s also excellent in tacos or on a salad.

Conclusion

Chimichurri shrimp is a vibrant, flavorful dish that’s as easy to make as it is to enjoy. Perfectly cooked shrimp are tossed in a tangy, herby chimichurri sauce that’s bursting with fresh flavors. Whether you’re serving it as an appetizer, a main course, or part of a taco spread, this dish is sure to impress. With its quick prep time, versatility, and bold taste, chimichurri shrimp is destined to become a staple in your recipe collection. Give it a try, and let the bright, zesty flavors transport your taste buds to South America!

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