A perfect blend of herbs and spices makes every bite a savory treat. Chimichurri Shrimp Delight
Recipe
Ingredients:
Chimichurri Sauce
½ cup parsley, finely chopped
4 cloves garlic, finely minced
1 Fresno pepper, seeded, finely minced
1 teaspoon dried oregano
½ cup extra virgin olive oil
3 tablespoons red wine vinegar
1 teaspoon salt
½ teaspoon fresh ground pepper
Shrimp
1 lb. jumbo shrimp, peeled and deveined
3 tablespoons olive oil
2 cloves garlic, finely minced
2 tablespoons honey, mild in flavor like Clover
1 teaspoon smoked paprika
1 teaspoon salt
½ teaspoon fresh ground pepper
Directions:
Chimichurri Sauce
With a sharp knife, finely chop parsley, garlic, and Fresno pepper.
In a medium bowl, combine the chopped ingredients with oregano, salt, and pepper.
Add olive oil and red wine vinegar, stir to combine.
Allow the chimichurri to stand for at least 1 hour to meld flavors.
Shrimp
In a bowl, combine shrimp with olive oil, garlic, honey, smoked paprika, salt, and pepper. Toss to coat.
Marinate in the refrigerator for 20 minutes.
Heat a saucepan or grill pan over high heat.
Cook shrimp in a single layer for 2-3 minutes per side until done.
Transfer cooked shrimp to a serving dish and toss with about ¼ cup of chimichurri sauce.
Serve the remaining sauce on the side.
Enjoy as a taco filling, over rice, or alongside grilled bread.
Prep Time: 30 minutes | Cooking Time: 6 minutes | Total Time: 1 hour 36 minutes | Kcal: 500 kcal | Servings: 4
Chimichurri Shrimp Delight
Equipment
Ingredients
Chimichurri Sauce:
- ½ cup parsley finely chopped
- 4 cloves garlic finely minced
- 1 Fresno pepper seeded, finely minced
- 1 teaspoon dried oregano
- ½ cup extra virgin olive oil
- 3 tablespoons red wine vinegar
- 1 teaspoon salt
- ½ teaspoon fresh ground pepper
Shrimp:
- 1 lb. jumbo shrimp peeled and deveined
- 3 tablespoons olive oil
- 2 cloves garlic finely minced
- 2 tablespoons honey mild in flavor like Clover
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- ½ teaspoon fresh ground pepper
Instructions
Chimichurri Sauce:
- With a sharp knife, finely chop parsley, garlic, and Fresno pepper.
- In a medium bowl, combine the chopped ingredients with oregano, salt, and pepper.
- Add olive oil and red wine vinegar, stir to combine.
- Allow the chimichurri to stand for at least 1 hour to meld flavors.
Shrimp:
- In a bowl, combine shrimp with olive oil, garlic, honey, smoked paprika, salt, and pepper. Toss to coat.
- Marinate in the refrigerator for 20 minutes.
- Heat a saucepan or grill pan over high heat.
- Cook shrimp in a single layer for 2-3 minutes per side until done.
- Transfer cooked shrimp to a serving dish and toss with about ¼ cup of chimichurri sauce.
- Serve the remaining sauce on the side.
- Enjoy as a taco filling, over rice, or alongside grilled bread.
