Chimichurri Shrimp Delight

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

A perfect blend of herbs and spices makes every bite a savory treat. Chimichurri Shrimp Delight Recipe

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Prep Time 1 hour hr 30 minutes mins

Cook Time 6 minutes mins

Total Time 1 hour hr 36 minutes mins

Course Appetizer, Main Course

Cuisine American, Hispanic, Mexican

Servings 4 Servings

Equipment

• Large Skillet
• Measuring cups and spoons
• Mixing Bowls w/lids
• Garlic Mincer
• Herb Scissors/Chopper

Ingredients

  

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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

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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.

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