Description
Chimichurri Shrimp is a flavorful and vibrant dish featuring jumbo shrimp marinated with garlic, honey, and smoked paprika, cooked quickly on a hot pan, and served with a zesty homemade chimichurri sauce made from fresh parsley, garlic, Fresno pepper, oregano, olive oil, and red wine vinegar. Perfect for a quick and delicious meal served with rice, tacos, or grilled bread.
Ingredients
Units
Scale
Chimichurri Sauce
- 1/2 cup parsley, finely chopped
- 4 cloves garlic, finely minced
- 1 Fresno pepper, seeded, finely minced
- 1 tsp oregano, dried
- 1/2 cup extra virgin olive oil
- 3 tbsp red wine vinegar
- 1 tsp salt
- 1/2 tsp fresh ground pepper
Shrimp
- 1 lb jumbo shrimp, peeled and deveined
- 3 tbsp olive oil
- 2 cloves garlic, finely minced
- 2 tbsp mild honey, like clover
- 1 tsp smoked paprika
- 1 tsp salt
- 1/2 tsp fresh ground pepper
Instructions
- Prepare Chimichurri Sauce: With a sharp knife, finely chop parsley, garlic, and Fresno pepper. Avoid using a food processor to keep texture. Place chopped ingredients into a medium bowl and add dried oregano, salt, and fresh ground pepper.
- Mix Sauce: Pour in extra virgin olive oil and red wine vinegar into the herb mixture. Stir well to combine. Let the chimichurri rest for at least 1 hour to allow flavors to meld for best taste.
- Marinate Shrimp: In a bowl, toss peeled and deveined shrimp with olive oil, minced garlic, honey, smoked paprika, salt, and pepper. Cover and refrigerate to marinate for 20 minutes.
- Cook Shrimp: Heat a saucepan or grill pan over high heat until very hot. Add marinated shrimp in a single layer and cook for 3 minutes on one side, then flip and cook for another 3 minutes until shrimp are opaque and cooked through.
- Combine with Sauce: Transfer cooked shrimp to a serving dish. Spoon about 1/4 cup chimichurri sauce over shrimp and toss to coat evenly.
- Serve: Pour the remaining chimichurri sauce into a small bowl or ramekin to serve alongside. Enjoy shrimp in tacos, over rice, or with grilled bread slices.
Notes
- Allow chimichurri sauce to rest longer if possible, ideally up to 2 hours, for enhanced flavor.
- Use fresh parsley and high-quality olive oil for the best taste.
- For a spicier sauce, leave some seeds in the Fresno pepper or add extra minced chili.
- Marinate shrimp no longer than 20 minutes to prevent texture changes from the acid in the marinade.
- Shrimp can be grilled over charcoal or gas grill as an alternative to stovetop cooking.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 650 mg
- Fat: 22 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 190 mg
