Chimichurri Shrimp
When you're short on time but want a fresh, flavorful, and satisfying meal, this chimichurri shrimp recipe comes to the rescue. It’s packed with garlicky herbs, a hint of heat, and juicy shrimp that cook in just minutes.
Ingredients
Shrimp Ingredients
- 1 lb jumbo shrimp - peeled and deveined tail on
- 1 tsp paprika
- ½ tsp salt
- ½ tsp pepper
- 1 tbsp garlic powder
- 2 tbsp olive oil
Chimichurri Ingredients
- ½ cup olive oil
- ½ cup Italian parsley - chopped
- 1 tsp salt
- 1 tsp pepper
- 1 tsp oregano
- 1 tbsp minced garlic
- 1 tsp red chili flakes
- 2 tbsp red wine vinegar
Instructions
- In a medium bowl, combine the olive oil, chopped parsley, salt, pepper, oregano, minced garlic, red chili flakes, and red wine vinegar. Stir everything together until fully mixed. Let it sit while you cook the shrimp so the flavors can meld.
- Place the peeled and deveined shrimp in a separate bowl. Add the paprika, salt, pepper, garlic powder, and 1 tablespoon of the olive oil.
- Toss well until each shrimp is evenly coated.
- Heat the remaining tablespoon of olive oil in a large skillet over medium-high heat. Once hot, add the shrimp in a single layer - avoid overcrowding the pan.
- Cook for 1 to 2 minutes per side, just until they turn pink and opaque. You may need to cook them in two batches, depending on your skillet size.
- Transfer the cooked shrimp to a serving dish. Spoon the chimichurri over the top, or toss everything together if you prefer a more coated result. Serve immediately.
Notes
Let the Chimichurri Rest: Allowing the sauce to sit while the shrimp cooks helps the flavors develop and mellow.
Don’t Overcook the Shrimp: They cook fast - just a couple of minutes per side. Overcooked shrimp become rubbery quickly.
Marinate for Extra Flavor: If you have a little time, let the shrimp sit in the seasoning for 15 to 30 minutes before cooking.