Shrimp Chimichurri

Shrimp Chimichurri is a vibrant and zesty dish that perfectly combines succulent shrimp with a fresh, herbaceous sauce. This recipe captures the essence of a classic chimichurri sauce, which hails from Argentina and is known for its bold flavors and versatility. Perfect for casual family dinners or an impressive gathering with friends, this shrimp dish is sure to be a hit.

Ingredients:

For the Chimichurri Sauce:

• ½ cup Olive Oil

• 2 tablespoons Red Wine Vinegar

• 1 tablespoon Lime Juice

• ¼ cup Cilantro leaves, finely chopped

• ¼ cup Parsley leaves, finely chopped

• 4 cloves Garlic, finely chopped

• 1 Red Fresno Chili, finely chopped

• ¾ teaspoon Dried Oregano

• 1 teaspoon Kosher Salt

• ½ teaspoon Black Pepper

• ¼ teaspoon Red Chili Flakes (for garnish)

  
  

For the Shrimp:

• 1 pound Shrimp, peeled and deveined

• Olive oil for searing

• Kosher salt and black pepper (to taste)

  
  

Preparation:

Step 1: Finely chop the cilantro, parsley, garlic, and red Fresno chili—combine them in a medium-sized bowl.

Step 2: Zest and squeeze the juice of the lime into the bowl, ensuring to capture all the bright flavors.

Step 3: Add the red wine vinegar, oregano, kosher salt, and black pepper to the herb mixture, stirring to combine all the ingredients well.

Step 4: Gradually whisk in the olive oil. For a thinner consistency, feel free to add additional olive oil until you reach your desired texture and taste.

Step 5: In a skillet over high heat, add some olive oil. Once hot, add the peeled and deveined shrimp, seasoning them lightly with salt and pepper. Sear the shrimp until they turn pink and opaque, about 2-3 minutes per side, then remove from heat. Toss the seared shrimp with the chimichurri sauce until well coated.