Chimichurri Shrimp (Printable view)
Juicy shrimp tossed in a bright, herbaceous chimichurri sauce and grilled to perfection for a vibrant weeknight dish.
# What You'll Need:
→ Seafood
01 - 1 pound large shrimp, peeled and deveined
→ Chimichurri Sauce
02 - 1 cup fresh flat-leaf parsley, finely chopped
03 - 1/4 cup fresh cilantro, finely chopped
04 - 3 garlic cloves, minced
05 - 3 tablespoons red wine vinegar
06 - 1/2 cup extra-virgin olive oil
07 - 1 teaspoon dried oregano
08 - 1/2 teaspoon crushed red pepper flakes
09 - 1/2 teaspoon kosher salt
10 - 1/4 teaspoon black pepper
11 - Zest of 1 lemon
→ Garnish
12 - Lemon wedges
13 - Extra chopped parsley
# Steps:
01 - In a medium bowl, combine the parsley, cilantro, minced garlic, red wine vinegar, olive oil, dried oregano, red pepper flakes, kosher salt, black pepper, and lemon zest. Stir thoroughly until all ingredients are evenly incorporated.
02 - Measure out 1/4 cup of the chimichurri and set aside for finishing the dish.
03 - Place the peeled and deveined shrimp in a separate bowl and pour the remaining chimichurri over them. Toss to coat evenly and let marinate for 10 to 15 minutes.
04 - Heat a grill pan or large skillet over medium-high heat until it is smoking lightly.
05 - Thread the shrimp onto skewers if grilling, or place them directly in the pan. Cook for 2 to 3 minutes per side until the shrimp turn pink and are just cooked through. Do not overcook.
06 - Remove the shrimp from heat and transfer to a serving platter. Drizzle with the reserved chimichurri and garnish with lemon wedges and additional chopped parsley as desired.
# Expert Advice:
01 -
- The chimichurri comes together in about five minutes and doubles as a marinade and a finishing sauce, which feels like a small kitchen miracle.
- Shrimp cook so fast that this entire dish is done before your rice finishes, making it the ultimate weeknight rescue.
02 -
- Marinating shrimp longer than twenty minutes in an acid based sauce will give you a mushy texture that no amount of char can fix.
- Drying the shrimp thoroughly before they hit the pan is the difference between a sear and a steam.
03 -
- Letting the chimichurri sit for ten minutes before using it makes a huge difference in how the flavors bloom.
- If you are grilling outdoors, soak wooden skewers for thirty minutes so they dont burn and take your whole dinner with them.