Shrimp Chimichurri
Shrimp chimichurri is the perfect healthy, grill-worthy summertime dish. This recipe features plump and juicy grilled shrimp bathed in a vibrant, herbaceous and slightly tangy chimichurri sauce.
Servings: 4
Equipment
- Food processor or blender
Ingredients
Chimichurri Sauce
- ¼ c fresh parsley, coarsely chopped
- ¼ c fresh cilantro, coarsely chopped
- 2 Tbsp fresh oregano, coarsely chopped
- 4-8 medium garlic cloves, minced (see notes)
- 3 Tbsp red wine vinegar
- 1 to 3 tsp crushed red pepper (varies from not spicy to spicy)
- ⅓ c extra virgin olive oil
Chimichurri Shrimp
- 16 oz medium shrimp, thawed, deveined and tails on
- 1 batch chimichurri sauce (about 1 cup)
Instructions
- If you plan on grilling the shrimp, soak wooden skewers at least 20 minutes in water to prevent burning during grilling. I like to add an inch of water to a deep baking sheet and add the skewers. You can skip this step if you are using stainless steel skewers or a different cooking method.
- In a blender or food processor, combine the parsley, cilantro, oregano, red wine vinegar, garlic, and crushed red pepper flakes. Pulse until coarsely processed. Transfer the processed ingredients to a serving bowl. Season with salt and pepper, to taste.
- Pour the olive oil over the mixture and let it stand for at least 20 minutes at room temperature before serving. Don’t skip this step, as it allows all the delicious flavors to meld!
- Toss the thawed shrimp with half of the chimichurri sauce. Set the other half of the sauce aside.
- Grilling: preheat the grill to medium-high heat. Add the shrimp to the skewers and cook on each side for 2-3 minutes. Brush with additional chimichurri. Cook another 30 seconds per side, or until shrimp are pink and tender. Remove and serve with more chimichurri, if desired.Flat-top/Blackstone: preheat the flat-top to medium-high heat. Drizzle with a little bit of olive oil. Add the shrimp in a single layer to the flattop and cook about 2-3 minutes per side, or until pink and tender. Remove from heat and toss with additional chimichurri sauce. Serve with more chimichurri, if desired.
Notes
- Store chimichurri sauce in an airtight container in the refrigerator for up to five days. To use after refrigeration, allow the sauce to come to room temperature about 30 minutes before you’re wanting to use it. Stir well to redistribute the ingredients before use.
- For a sauce on the lighter garlic side, use 4 garlic cloves. For garlic enthusiasts, use the full 8 garlic cloves.