Chimichurri Shrimp Delight
Juicy seared shrimp tossed in a bright, herb-packed chimichurri. Fresh, zesty, and ready in under 30 minutes.
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Servings:
Ingredients
Main Ingredients
- 1.25 lb large shrimp, peeled and deveined
- 0.75 cup fresh parsley, finely chopped
- 0.25 cup fresh cilantro, chopped
- 0.25 cup shallot, minced
- 2 tsp garlic, minced
- 2.5 tbsp red wine vinegar
- 1 tbsp fresh lemon juice
- 6 tbsp extra-virgin olive oil
- 0.75 tsp dried oregano
- 0.4 tsp red pepper flakes
- 0.9 tsp kosher salt
- 0.4 tsp ground black pepper
- 1 tbsp neutral oil (for the skillet)
Instructions
Preparation Steps
- Stir parsley, cilantro, shallot, garlic, oregano, red pepper flakes, vinegar, lemon juice, salt, and pepper in a bowl.
- Whisk in olive oil until the mixture looks loose and glossy; taste and adjust seasoning.
- Scoop out about one-third of the chimichurri and set it aside for serving.
- Pat shrimp dry, then toss with the remaining chimichurri; marinate 10–15 minutes while you heat the pan.
- Warm neutral oil in a large skillet over medium-high heat until shimmering.
- Sear shrimp in a single layer, 1–2 minutes per side, until pink and just curled; cook in batches if needed.
- Toss hot shrimp with the reserved chimichurri off heat and serve right away.
Notes
Grill variation: Thread marinated shrimp on skewers and grill over medium-high heat 2–3 minutes per side. Serve over rice, cauliflower rice, or with warm crusty bread to soak up the sauce. Leftovers keep refrigerated up to 2 days; enjoy chilled in tacos or salads.
This recipe is an original creation inspired by classic Chimichurri Shrimp Delight flavors. All ingredient ratios and instructions are independently developed.