Chimichurri Shrimp

Name: Chimichurri Shrimp
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: Argentinian, Brazilian, Spanish
Ingredients: 1 tsp Black Pepper; 2 tbsp Fresh Oregano; 0.5 cup Fresh Parsley; 5 cloves Garlic; 1 tbsp Garlic Powder; 1 tbsp Honey; 1 lb Jumbo Shrimp; 0.5 cup Olive Oil; 1.5 tbsp Red Pepper Flakes; 3 tbsp Red Wine Vinegar; 1 tsp Salt; 0.5 whole Shallot; 2 tsp Smoked Paprika

Appetizer 🧄Dinner 🍽️Lunch 🥪 Argentinian 🇦🇷Brazilian 🇧🇷Spanish 🇪🇸 Low-Carb Gluten-Free Paleo 🦴Comfort-Food Pescatarian 🐟

Chimichurri Shrimp brings bright, herb-forward flavor with a garlicky kick and gentle heat from red pepper flakes. Juicy grilled shrimp are tossed with a fresh parsley-oregano sauce balanced by olive oil and red wine vinegar for a lively, tangy finish. Perfect for weeknights or casual gatherings, it shines as an appetizer or a main over rice, salads, or grilled vegetables.

Prep15 mins
Cook10 mins
Serves4
DifficultyEasy

1

For the chimichurri, place the parsley, garlic, shallot, oregano, red pepper, olive oil, vinegar, salt, and pepper in a bowl and stir thoroughly to combine; let it sit for at least 30 minutes or up to 1 hour so the flavors develop.
2

To marinate the shrimp, place the peeled shrimp in a large bowl, add olive oil, honey, garlic powder, smoked paprika, salt, and pepper, and mix well to coat the shrimp; cover and marinate in the refrigerator for 30 minutes.
3

Heat a griddle or cast-iron skillet over medium-high heat; when hot, arrange the shrimp in a single layer and cook for 3 minutes per side, working in batches if needed.
4

Transfer the cooked shrimp to a bowl, spoon a generous amount of chimichurri sauce over them, and toss to coat the shrimp.