Chimichurri Shrimp
This Easy Chimichurri Shrimp recipe brings the heat and the herbs in the best way with juicy shrimp seared to perfection and tossed with a vibrant chimichurri sauce made from parsley, garlic, chili, and red wine vinegar.
Servings: 8 Servings
Calories: 214kcal
Ingredients
For the chimichurri:
- 1/2 cup parsley or cilantro finely chopped
- 2 cloves garlic finely minced
- 1 red chili pepper seeded and finely minced
- 1 teaspoon oregano dried
- 1/2 cup olive oil
- 3 tablespoon red wine vinegar
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
For the shrimp:
- 1 pound jumbo shrimp peeled and deveined
- 3 tablespoon olive oil
- 2 cloves garlic finely minced
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
Instructions
- Mix all of the chimichurri ingredients in a bowl. Allow the flavors to meld for 30 minutes or longer, if possible.
- Mix the olive oil, garlic, paprika, salt and pepper in a bowl. Add the shrimp and toss to coat. Cover and marinate in the refrigerator for 20 minutes.
- Heat a pan over high heat. Once hot, add the marinated shrimp in a single layer. Cook for 2-3 minutes per side.
- Transfer the shrimp to a bowl. Pour half the chimichurri over the shrimp. Toss to coat. Serve the rest on the side.
Nutrition
Calories: 214kcal | Carbohydrates: 2g | Protein: 8g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 0.01g | Cholesterol: 71mg | Sodium: 905mg | Potassium: 108mg | Fiber: 0.4g | Sugar: 0.4g | Vitamin A: 352IU | Vitamin C: 9mg | Calcium: 41mg | Iron: 1mg