Brighten up your dinner with this zesty and flavorful Chimichurri Shrimp! Perfect for grilling or sautéing, this dish is sure to impress.
Ingredients:
1 lb large raw shrimp or prawns (21-26 count per pound), peeled and deveined
2 tsp olive oil
Salt and pepper to taste
For the Chimichurri Sauce:
1 bunch cilantro (about 1 cup packed, small stems OK)
1 bunch Italian parsley (about 1 cup packed, thin stems OK)
1/4 cup fresh lime juice (from 1-2 limes)
1/2 cup olive oil
1/4 cup chopped onion
2 garlic cloves
1/2-3/4 tsp salt
Optional Additions:
1/2 tsp smoked paprika
Pinch of cayenne pepper
A few slices of jalapeño
Fresh oregano
Instructions:
Make the Chimichurri Sauce:
In a food processor, combine the cilantro, parsley, lime juice, olive oil, chopped onion, garlic, and salt. If using, add the optional smoked paprika, cayenne, jalapeño, and fresh oregano. Blend until well combined but still slightly chunky. Adjust seasoning to taste.
Prepare the Shrimp:
In a bowl, toss the peeled and deveined shrimp with olive oil, salt, and pepper.
Cook the Shrimp:
Heat a grill or skillet over medium-high heat. Add the shrimp and cook for about 2-3 minutes on each side, or until they turn pink and opaque.
Serve:
Remove the shrimp from the heat and toss them with a generous amount of chimichurri sauce. Serve immediately with extra chimichurri on the side for dipping.
