Chimichurri Shrimp Zesty Herb (Print)
Tender shrimp with tangy chimichurri, fresh parsley, and smoky paprika. Great for tacos, rice, or grilled bread.
# What You'll Need:
→ Chimichurri Sauce
01 -
½ cup Parsley, finely chopped
02 -
4 cloves Garlic, finely minced
03 -
1 Fresno pepper, seeded and finely minced
04 -
1 teaspoon Dried oregano
05 -
½ cup Extra virgin olive oil
06 -
3 tablespoons Red wine vinegar
07 -
1 teaspoon Salt
08 -
½ teaspoon Fresh ground pepper
→ Shrimp
09 -
1 lb Jumbo shrimp, peeled and deveined
10 -
3 tablespoons Olive oil
11 -
2 cloves Garlic, finely minced
12 -
2 tablespoons Mild honey, such as Clover
13 -
1 teaspoon Smoked paprika
14 -
1 teaspoon Salt
15 -
½ teaspoon Fresh ground pepper
# How to Make It:
01 -
Using a sharp knife, finely chop the parsley, garlic, and Fresno pepper. Place them in a medium bowl. Add oregano, salt, and pepper. Stir to combine and then add the olive oil and red wine vinegar. Mix well and let the sauce sit for at least 1 hour to allow the flavors to meld together.
02 -
Peel and devein the shrimp. In a bowl, combine olive oil, garlic, honey, smoked paprika, salt, and pepper. Toss the shrimp in the mixture until evenly coated. Cover and refrigerate for 20 minutes.
03 -
Heat a grill pan or skillet over high heat. Once hot, arrange the marinated shrimp in a single layer. Cook the shrimp for 2-3 minutes per side until they are pink and cooked through.
04 -
Transfer the cooked shrimp to a serving dish. Spoon about ¼ cup of the chimichurri sauce over the shrimp and toss to coat. Serve with the remaining sauce on the side. Optionally, serve the shrimp in tacos, over rice, or with grilled bread.
# Additional Notes:
01 -
Allow the chimichurri sauce to marinate for at least one hour to maximize flavor.