Chimichurri Shrimp

Chimichurri sauce, with its spicy, garlicky, and tart lemon notes, is a great partner for sauteed shrimp. Sautee the shrimp in some of the chimichurri sauce takes this Chimichurri Shrimp recipe from good to great.

Course Main Course Seafood

Cuisine American/Mexican

Diet Gluten Free

Prep Time 20

Cook Time 6

Resting Time 10

Total Time 36

Servings

Calories 280kcal

Author Lea Ann Brown

Ingredients

For The Chimichurri Sauce
½ cup Red Onion chopped
½ cup Flat leaf parsley leaves chopped
1 teaspoon dried oregano
1 Tablespoon Fresh garlic minced
⅓ cup Extra virgin olive oil
3 Tablespoons Red Wine Vinegar
½ teaspoon Crushed Red Pepper Flakes
1 Tablespoon Lemon Zest
½ teaspoon Kosher salt
For The Shrimp
2 Tablespoons Smoked Paprika
½ Tablespoon Kosher salt
1 pound large shrimp deveined, peeled, tails left on. Large shrimp count per pound is 16 - 20.
3 Tablespoons Good quality olive oil
To Serve
Basmati rice and corn tortillas

Instructions

Prepare the Chimichurri Sauce
Combine all ingredients for the Chimichurri Sauce into a medium bowl. Use a whisk to stir and combine
Place ingredients into a food processor and pulse a few times. Remember, you just want to make the pieces a bit smaller, not pulverize them. Set aside and prepare shrimp.
To Cook The Shrimp
Toss the shrimp with the smoked paprika and salt, making sure each piece is well coated. Set aside and let marinate for 10 minutes.
Heat a large skillet over medium heat for about 5 minutes. Pour in 3 tablespoons of olive oil, allowing it to heat for one minute.
Add shrimp to the pan, making sure they're laying flat. If your skillet isn't large enough, work in batches as to not over-crowd the shrimp.
Cook shrimp for one minute. Then turn each shrimp and cook on the other side for one minute.
Pour in ½ cup of the Chimichurri sauce and toss with shrimp, cooking for another two minutes or until shrimp are cooked through. Shrimp will start to curl and turn pink.
Serve shrimp immediately over basmati rice and drizzle with reserved chimichurri sauce. Serve with a warmed or toasted corn tortilla on the side.

Notes

Hint: How Can You Tell When Shrimp Is Cooked Through? Shrimp are cooked through when they curl and form the letter "C". If they start to curl past that stage, they're on their way to being over cooked.

Purchase good quality wild caught shrimp. Look for the label indicating that it’s wild caught American shrimp and not imported farmed. You’ll be amazed that American wild caught shrimp actually tastes like shrimp. Sweet, buttery and smelling clean and oceanic.

Leftover Chimichurri Shrimp will keep for three days in the fridge.

Nutrition