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Chimichuri shrimp recipe Hereā€™s a Chimichurri Shrimp recipe packed with bold flavors and perfect for grilling, sautĆ©ing, or serving over rice or salad! — Chimichurri Shrimp Description This Chimichurri Shrimp dish is vibrant, garlicky, and herbaceous, featuring juicy shrimp tossed in a zesty homemade chimichurri sauce. Itā€™s a quick and easy meal that pairs well with rice, grilled veggies, or as a taco filling. — Ingredients For the Chimichurri Sauce: Ā½ cup fresh parsley, finely chopped Ā¼ cup fresh cilantro, finely chopped (optional) 3 cloves garlic, minced Ā½ tsp red pepper flakes (adjust to taste) Ā½ tsp salt Ā¼ tsp black pepper 1 tbsp red wine vinegar 2 tbsp fresh lime juice ā…“ cup olive oil For the Shrimp: 1 lb large shrimp, peeled and deveined 1 tbsp olive oil Ā½ tsp salt Ā½ tsp black pepper Ā½ tsp smoked paprika Ā½ tsp cumin — Instructions 1. Make the Chimichurri Sauce: In a bowl, whisk together parsley, cilantro (if using), garlic, red pepper flakes, salt, black pepper, red wine vinegar, lime juice, and olive oil. Let it sit for at least 10 minutes to allow flavors to meld. 2. Prepare the Shrimp: In a bowl, toss shrimp with olive oil, salt, black pepper, smoked paprika, and cumin. 3. Cook the Shrimp: Grill Method: Preheat a grill to medium-high heat and cook shrimp for 2-3 minutes per side, until pink and opaque. Stovetop Method: Heat a skillet over medium-high heat and cook shrimp for 2-3 minutes per side until fully cooked. 4. Toss & Serve: Drizzle chimichurri sauce over the cooked shrimp and toss to coat. Serve with rice, grilled vegetables, or in tacos. — Cook Time: Prep Time: 10 minutes Cook Time: 6 minutes Total Time: 16 minutes — Nutritional Information (Per serving, based on 4 servings) Calories: ~250 Protein: ~25g Fat: ~15g Carbohydrates: ~2g Fiber: ~1g Sodium: ~500mg — Notes & Tips Make Ahead: Chimichurri sauce can be made up to 3 days in advance and stored in the fridge. Serving Ideas: Serve with quinoa, over a fresh salad, or in tacos with avocado. Storage: Leftover shrimp can be stored in an airtight container in the fridge for up to 2 days. This Chimichurri Shrimp is an easy and flavorful dish perfect for a quick dinner or entertaining guests. Let me know if youā€™d like any modifications!

Leave a Comment on Chimichuri shrimp recipe Hereā€™s a Chimichurri Shrimp recipe packed with bold flavors and perfect for grilling, sautĆ©ing, or serving over rice or salad! — Chimichurri Shrimp Description This Chimichurri Shrimp dish is vibrant, garlicky, and herbaceous, featuring juicy shrimp tossed in a zesty homemade chimichurri sauce. Itā€™s a quick and easy meal that pairs well with rice, grilled veggies, or as a taco filling. — Ingredients For the Chimichurri Sauce: Ā½ cup fresh parsley, finely chopped Ā¼ cup fresh cilantro, finely chopped (optional) 3 cloves garlic, minced Ā½ tsp red pepper flakes (adjust to taste) Ā½ tsp salt Ā¼ tsp black pepper 1 tbsp red wine vinegar 2 tbsp fresh lime juice ā…“ cup olive oil For the Shrimp: 1 lb large shrimp, peeled and deveined 1 tbsp olive oil Ā½ tsp salt Ā½ tsp black pepper Ā½ tsp smoked paprika Ā½ tsp cumin — Instructions 1. Make the Chimichurri Sauce: In a bowl, whisk together parsley, cilantro (if using), garlic, red pepper flakes, salt, black pepper, red wine vinegar, lime juice, and olive oil. Let it sit for at least 10 minutes to allow flavors to meld. 2. Prepare the Shrimp: In a bowl, toss shrimp with olive oil, salt, black pepper, smoked paprika, and cumin. 3. Cook the Shrimp: Grill Method: Preheat a grill to medium-high heat and cook shrimp for 2-3 minutes per side, until pink and opaque. Stovetop Method: Heat a skillet over medium-high heat and cook shrimp for 2-3 minutes per side until fully cooked. 4. Toss & Serve: Drizzle chimichurri sauce over the cooked shrimp and toss to coat. Serve with rice, grilled vegetables, or in tacos. — Cook Time: Prep Time: 10 minutes Cook Time: 6 minutes Total Time: 16 minutes — Nutritional Information (Per serving, based on 4 servings) Calories: ~250 Protein: ~25g Fat: ~15g Carbohydrates: ~2g Fiber: ~1g Sodium: ~500mg — Notes & Tips Make Ahead: Chimichurri sauce can be made up to 3 days in advance and stored in the fridge. Serving Ideas: Serve with quinoa, over a fresh salad, or in tacos with avocado. Storage: Leftover shrimp can be stored in an airtight container in the fridge for up to 2 days. This Chimichurri Shrimp is an easy and flavorful dish perfect for a quick dinner or entertaining guests. Let me know if youā€™d like any modifications!0 min read